- cooking spray
- 1 cup chopped pecans
- 12 whole graham crackers
- 1 cup firmly packed brown sugar
- 3/4 cup butter, melted
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- Preheat oven to 350 degrees F (175 degrees C). Line a 10×15-inch jelly roll pan with aluminum foil; spray with cooking spray.
- Arrange pecans in a single layer in a shallow pan.
- Bake in the preheated oven, stirring halfway through, until pecans are toasted and fragrant, 10 to 12 minutes.
- Arrange graham crackers in a single layer on the prepared jelly roll pan.
- Combine brown sugar, butter, and cream in a heavy saucepan; bring to a boil, stirring occasionally, until sugar is dissolved, about 5 minutes.. Remove from heat and stir in vanilla extract. Fold in pecans. Pour pecan mixture over graham crackers, spreading to coat.
- Bake in the preheated oven until topping is bubbling, 10 to 11 minutes. Remove from oven and immediately sprinkle with salt. Transfer coated crackers and aluminum foil to a wire rack to cool, about 30 minutes. Break into bars.