• Crust:
• 1 C. honey graham crackers
• 1 C. chocolate animal crackers
• 1/2 C. melted butter/margarine
• Brownie Layer:
• 1 C. suga
• 3/4 C. all purpose flour
• 1/4 tsp. baking powder
• 3 Tbs. cocoa
• 2 eggs
• 1/3 C. melted butter/margarine
• 1/2 tsp. vanilla extract
• Toppings:
• 1/2 C. semi-sweet chocolate chips
• 1/2 C. marshmallow cream
• Caramel (see below)
• 1/2 C. pecans
• Caramel:
• 1/3 C. butter/margarine
• 1 C. firmly packed brown sugar
• 1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Pulverize graham and animal crackers. Add melted butter. Mix. Press firmly into bottom and along lower sides of an 11" pie pan. Set aside.In a bowl combine all ingredients in brownie layer. Place brownie mixture on top of crust and spread evenly. Top by sprinkling chocolate chips evenly over the top of the brownie mixture. Bake in 350 degree oven for approximately 30 minutes or until a toothpick inserted in center comes out clean. Allow to cool for about 5 minutes.Top with marshmallow cream. Using a pointed knife to poke a few holes in the top of the brownie mixture then set aside. In a 2-quart sauce pan make caramel topping by first melting butter then add brown sugar and vanilla. Cook on medium heat until boiling. Boil for two minutes then pour caramel on top of marshmallow cream. Sprinkle evenly with pecans and cool in the refrigerator until the caramel is firm. Cut and Serve.