28 Graham cracker squares (14 whole crackers)
- 1 cup butter
- 1 cup light brown sugar
- 3/4 cup chopped pecans
1. Preheat oven to 325°
2. Line a jelly roll pan (or similar large ungreased baking pan with sides) with graham crackers, breaking in half if necessary to line the pan. (using parchment paper helps with clean-up)
3. Melt butter and sugar in a small saucepan over medium heat until it comes to a boil – boil for 2 minutes, stirring constantly.
4. Pour mixture evenly over top of the graham crackers, spreading to coat. 5. Sprinkle pecans on top and bake for 10-12 minutes (or a little longer for crispier) until bubbly all over. 6. Remove from oven and allow to cool. Cut into squares.