This buttery graham cracker toffee is topped with caramelized pecans—everything you love about pecan pie in crisp, snackable bark form.

Graham crackers

Unsalted butter

Brown sugar

Pecans (halves or coarsely chopped)

Salt

Vanilla extract

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Preheat oven to 350 °F (175 °C). Line a rimmed baking sheet with foil and lightly butter it. Arrange graham crackers in a single layer.

In a saucepan, melt butter and brown sugar over medium heat. Bring to a boil, then cook for 2 minutes, stirring constantly.

Remove from heat and stir in pecans, salt, and vanilla.

Pour the caramel mixture over the graham crackers, spreading it to cover all pieces evenly.

Bake for about 10 minutes until bubbling.

Cool completely (about 1 hour), then break into pieces. Store in an airtight container.

Use salted butter or top with flaky salt for contrast.

Swap in walnuts or almonds for variation.

Add a chocolate drizzle once cooled for an extra touch.

Spice it up with cinnamon or pumpkin spice in the caramel mixture.