Graham Fingers

3 packs graham crackers broken, not crushed (start by taking out 2 or 3 whole crackers, otherwise too dry)
2 cubes of butter melted
1 1/4 cups sugar (we mix it part white and brown: 3/4 white, 1/2 brown)
1/2 cup heaping of cocoa powder (can adjust more or less to taste)
2 eggs
1/2 tsp salt
2 tsp vanilla

Break up graham crackers one more break than the partitions in the cracker.
Melt butter in microwave (so you're not adding the egg to a hot pan/boiling butter and frying it). Put melted butter, brown sugar, cocoa powder, eggs, and salt in a sauce pan. Bring to a boil while stirring with a whisk. Boil 1 minute only--stirring constantly during boiling to avoid scorching.
Remove from heat. Add vanilla.
Pour over broken graham crackers. Stir and pour onto buttered cookie sheet. Press down with wax paper. Using a rubber scraper, clean off excess chocolate mixture adhered to wax paper and spread on top of pressed graham fingers so there are no dry spots of crackers.