Prep the pan: Heat your oven to 350°F (175°C). Line a rimmed half-sheet pan (about 18x13 inches) with foil, then top with parchment. This makes cleanup easy and prevents sticking.

Lay down the base: Arrange graham crackers in a single layer to cover the entire pan. Break pieces as needed to fill gaps. If using saltines, place them salted side up.

Toast the pecans (optional but recommended): Scatter pecans on a separate sheet and toast in the oven for 5–7 minutes until fragrant. This boosts flavor and crunch.

Make the caramel: In a medium saucepan, melt butter over medium heat. Stir in brown sugar and maple (or corn syrup). Bring to a gentle boil, stirring often, and cook for 3 minutes. The mixture will turn glossy and slightly thickened.

Flavor it: Remove from heat. Stir in vanilla, kosher salt, and cinnamon. Be careful—vanilla may bubble up.

Assemble: Pour the hot caramel evenly over the graham crackers. Use an offset spatula to spread it to the edges. Sprinkle toasted pecans over the caramel and gently press them in with the spatula.

Bake: Slide the pan into the oven and bake for 8–10 minutes. The caramel should be bubbling across the surface, and the edges will look slightly set.

Add chocolate (optional): Remove the pan and immediately sprinkle chocolate chips over the hot bark. Wait 2 minutes, then spread the melted chocolate into a thin layer.

Finish and cool: Sprinkle with a pinch of flaky sea salt if you like. Let the bark cool at room temperature for 30–45 minutes, then transfer to the fridge to fully set, about 1 hour.

Break and serve: Lift the bark out using the parchment. Break into pieces. Store leftovers as directed below.