Step 1

Preheat oven to 350°F. Line a 15×10 inch jelly roll pan with aluminum foil, sprayed lightly with cooking spray. Place graham cracker sheets in a single layer on prepared baking sheet.

Step 2

In a saucepan, bring brown sugar, butter and heavy whipping cream to a boil, over medium heat, stirring often. Once melted and smooth, add vanilla.

Step 3

Pour caramel sauce over the graham cracker sheets and spread into an even layer. Sprinkle with chopped pecans.

Step 4

Bake for 10 minutes, until lightly golden brown and bubbly.

Step 5

Remove from oven and sprinkle with salt. Carefully lift out the bars (using the aluminum foil) and cool on wire racks about 30 minutes, or until completely cooled.

Step 6

Break into squares.