Ingredients:

  • 15 full sheets graham crackers
  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • 1.5 cups chopped pecans
  • 1 teaspoon pure vanilla extract
  • 0.5 teaspoon fine sea salt
  • 0.5 cup semi-sweet chocolate chips
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 10x15 inch rimmed baking sheet (jelly roll pan) with parchment paper or a silicone mat.
  2. Arrange the graham crackers in a single, tight layer on the prepared pan, breaking pieces as necessary to cover the entire surface.
  3. In a heavy-bottomed saucepan, combine the unsalted butter and light brown sugar over medium heat, stirring until melted.
  4. Bring the mixture to a boil and cook for exactly 3 minutes without stopping, allowing it to reach a thickened, syrupy consistency.
  5. Remove the pan from heat and immediately whisk in 1 teaspoon pure vanilla extract and 0.5 teaspoon fine sea salt.
  6. Immediately pour the molten mixture over the graham crackers and use an offset spatula to spread it into an even layer.
  7. Sprinkle 1.5 cups chopped pecans evenly over the top, pressing them slightly into the hot sugar.
  8. Bake for 8 to 10 minutes until the topping is bubbling and has reached a deep mahogany color.
  9. If using chocolate, sprinkle the 0.5 cup semi sweet chocolate chips over the hot bark immediately after removing from the oven. Let sit for 2 minutes, then spread with a spatula and garnish with flaky sea salt.
  10. Allow the bark to cool completely at room temperature or in the refrigerator before breaking or cutting into pieces.