Step 1

Preheat the oven to 350°F. Line a cookie sheet or jelly roll pan with parchment paper or aluminum foil leaving enough overhang to easily lift from the pan. If using foil, generously butter.

Step 2

Lay the graham crackers side by side without overlapping.

Step 3

On the stovetop in a heavy bottomed saucepan, melt together the butter, light brown sugar and 1/4 tsp sea salt. Once melted, bring to a boil and cook for 2 minutes stirring constantly over medium heat.

Step 4

Remove from the heat and add the ground cinnamon, vanilla and pecan pieces. Stir until combined.

Step 5

Pour the hot mixture over the graham crackers spreading until all are covered. Sprinkle the top with 1/4 cup toffee bits.

Step 6

Bake for 10 minutes until bubbly. Remove from the oven and sprinkle with the remaining sea salt.

Step 7

Place onto a cooling rack to cool completely, then chill.

Step 8

Use a sharp knife to cut into desired shapes.

Step 9

Store at room temperature tightly sealed.