My church friends love making this recipe and it always runs out

Ingredients:

12-14 graham crackers (enough for baking sheet)
1 cup of butter, unsalted
1 cup of brown sugar
2 cups of roughly chopped pecan halves
1/4 teaspoon of salt
1 teaspoon of vanilla extract

Instructions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Place the graham crackers and line on baking sheet. It's okay to break these crackers up to fit them on

In a saucepan, melt the butter over medium heat. Once melted, add the brown sugar and salt. Stir continuously until the sugar has dissolved and the mixture is smooth. Add chopped pecans to the saucepan. Bring everything to boil. Hold for 2 minutes as you continue to stir.

Take off the heat and add in vanilla extract. Pour the mixture onto the prepared baking sheet right away. Use a spatula or the back of a spoon to spread it out into an even layer, about 1/4 inch thick.

Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and bubbling.

Remove the baking sheet from the oven and let the pecan bark cool completely. As it cools, it will harden into a delicious, crunchy bark.

Once cooled and hardened, break the pecan bark into smaller pieces or cut it into squares.

Store the pecan bark in an airtight container at room temperature. It will stay fresh for up to a week, although it's so tasty it may not last that long!