Graham Pecan Bars for 24 Squares

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
2. Lay the graham crackers side-by-side in the pan, breaking them into smaller pieces to fill any gaps until the bottom is completely covered.
3. In a medium saucepan over medium heat, combine the salted butter and brown sugar, stirring constantly until the butter is melted and the sugar has dissolved.
4. Bring the mixture to a gentle boil and let it bubble for 2-3 minutes without stirring too vigorously until it forms a thick, uniform syrup.
5. Remove from heat and immediately stir in the chopped pecans and cinnamon.
6. Pour the hot pecan mixture evenly over the graham crackers, spreading it to the edges with a spatula.
7. Bake for 10-12 minutes, watching closely to avoid over-browning.
8. Allow the bars to cool completely for 1 hour to ensure the toffee sets before cutting into squares.
9. Optional: Melt semi-sweet chocolate with coconut oil and drizzle over the cooled bars.