Ingredients:  

12 graham cracker bars

1 stick salted sweet cream butter

1/2 cup packed brown sugar

1 tsp. vanilla

1 cup chopped pecans

3-4 squares of chocolate bark (melted) (optional)  

Directions:  

Heat oven to 350°F.

Arrange graham crackers in a single layer on an un-greased jelly roll pan.

Slowly heat brown sugar and butter to boiling in a 2-quart saucepan, stirring constantly.

Once the mixture starts boiling, whisk for 1 full minute.

Remove from heat and whisk in vanilla.

Pour sugar mixture over crackers and spread evenly.

Sprinkle with pecans. Bake 10 to 12 min. or until entire pan is bubbly.

Cool slightly in pan then transfer to a cool surface to harden.

Drizzle with melted chocolate candy bark.

AMY’S TIPS:

A metal saucepan and metal whisk work best.

Gradually increase the heat once the butter & sugar are melted.

Do not let the bars harden in the pan! They will stick.

Apply melted chocolate once bars are cooled.