1-First Step: Prep and mise en place Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper and lightly spray it so the caramel releases easily. Arrange the graham crackers tightly on the parchment, breaking sheets as needed to fill gaps so the caramel sits on a continuous base. Using a standard 13 by 18 inch sheet pan or a large rimmed baking sheet is ideal.

2-Second Step: Make the caramel with butter and brown sugar In a medium saucepan over medium heat, add 1 cup unsalted butter and melt it fully. Stir in 1 cup brown sugar and continue stirring until the mixture is smooth and there are no streaks of butter. Keep the heat steady; you want a gentle, even melt rather than aggressive boiling.

3-Third Step: Add pecans, vanilla, and salt When the butter and sugar mixture starts to bubble gently, add 1 teaspoon vanilla extract, 1 1/2 cups chopped pecans, and 1/4 teaspoon salt. Stir constantly. Let the mixture simmer for about 2 minutes, stirring often, until the caramel thickens and coats the pecans. This short simmer is important: it thickens the topping so it clings to the nuts and spreads evenly over the crackers.

4-Fourth Step: Assemble and add the caramel Pour the hot pecan caramel evenly over the graham crackers and spread it to the edges with a spatula. If you like a little extra texture on top, sprinkle crushed graham crackers across the warm surface. Be efficient here because the caramel begins to set as it cools and you want an even layer.

5-Fifth Step: Bake to set Bake the assembled sheet for about 6 minutes at 350°F (175°C). Watch the caramel: it should bubble steadily and the pecans will darken slightly. Edges should turn a light amber color; do not let them deepen to dark brown or they will become very hard. If your oven runs hot, start checking after 4 minutes.

6-Final Step: Cool, salt, and break Remove the pan from the oven and cool completely at room temperature so the caramel firms. Once cooled, sprinkle flaky sea salt over the top if desired. Break the bark into pieces with your hands or run a sharp knife through it for cleaner lines. Store as directed in the storage section below.