Graham Fingers

In a large bowl, chunk up the graham crackers into pieces approx. 1 inch square. Try to avoid creating a bunch of crumbs.

Melt the butter in the microwave, then put it in a small sauce pan. This ensures that your pan is cool before you get the eggs mixed in.

Add eggs, cocoa powder, and sugars to the pan. mix them together as best you can (it will be very thick, so don't worry about getting it mixed in really well).

Once the eggs are roughly mixed in, set heat to medium, and gradually bring the mixture to a boil, stirring constantly. The sauce will become much thinner as it heats up.

As soon as the sauce is boiling, lower the heat to a simmer. Stir the mixture constantly as it boils for about a minute. Remove from heat.

Pour the sauce over the graham crackers and mix them together.

Place into a greased 9x13 pan. Use wax paper to press the mixture together. Don't push down too hard--this won't be enough to fill the whole pan.

I like to use a rubber scraper to get remnants from the wax paper and the large bowl on to the mixture.

Let the graham fingers set for about 30 minutes before eating (if you can). We typically cut them into "fingers"--about the size of half a brownie.