Ingredients:
- 8-10 graham crackers
- 1 cup (2 sticks) unsalted butter
- 1 1/4 cups light brown sugar, packed
- 1 tablespoon light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 cups pecans, roughly chopped
Instructions:
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper or aluminum foil, then lightly grease it with nonstick spray.
Arrange the graham crackers in a single layer to cover the bottom of the baking dish. Set aside.
In a medium saucepan, melt the butter, brown sugar, corn syrup, and salt over medium heat. Stir constantly until the mixture starts to boil. Once it reaches a rolling boil, keep stirring gently for 2 minutes.
Remove the saucepan from heat and quickly stir in the vanilla extract and chopped pecans.
Immediately pour the hot caramel mixture over the graham crackers, using a spatula to spread it evenly and cover them completely.
Bake for 8-10 minutes, or until the caramel is bubbling and the pecans are toasted. Keep an eye on it to avoid burning.
Let the bark cool completely in the baking dish. Once cooled and set, break into pieces and enjoy!
Notes:
- Be sure to cover the graham crackers thoroughly with the caramel mixture for an even crunch in every bite.
- Monitor the baking time carefully, as the caramel can go from bubbling to burnt quickly.
- Once cooled, you can store the bark in an airtight container for a sweet treat anytime!
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