Preheat your oven to 350°F. Line a rimmed baking sheet with foil or parchment. If using foil, lightly butter it to prevent sticking.

Arrange the graham crackers in a single layer to cover the pan completely, breaking pieces to fit.

In a saucepan over medium heat, melt the butter and brown sugar together. Once melted, bring it to a gentle boil and let it bubble for about 3 minutes while stirring occasionally.

Take the pan off the heat and stir in the vanilla, salt, and cinnamon if using.

Carefully pour the hot mixture over the graham crackers and spread it evenly with a spatula.

Sprinkle pecans evenly on top, pressing them in lightly with the back of the spatula so they stick.

Bake for 8 to 10 minutes, until the edges are bubbling and you can smell that deep caramel aroma.

If adding chocolate, sprinkle chips on the hot bark right out of the oven. Wait a minute, then spread the melty chocolate into a smooth layer.

Let the bark cool completely, speeding it up by sliding the pan into the fridge for 20 minutes. Then break into pieces and enjoy.