24 Graham cracker squares
1/2 cup brown sugar, packed
1 stick butter
1/2 tsp vanilla extract
1/2 cup coarsely chopped pecans
Preheat oven to 350 degrees.
Arrange the Graham crackers in a single layer on a jelly-roll pan.
In a 2-quart saucepan, cook the brown sugar and butter to boiling; boil 1 minute while stirring constantly. Remove pan from the heat and stir in the vanilla extract. Pour the mixture over the Graham crackers and spread out evenly. Sprinkle the pecans over the hot mixture. Bake about 10 minutes or until bubbly. Allow to cool slightly before serving.
Yield: 24 bars