– On a large, ungreased cookie sheet (jelly roll size, which is about 18x13) arrange the graham crackers, breaking if necessary. Set aside. If you are afraid that your graham crackers will stick to the pan, line it with parchment paper first.
– Pour mixture over graham crackers, spreading it evenly.
– Sprinkle the crushed pecans evenly over the graham crackers.
– Bake for 12 minutes.
– Remove from oven and allow to cool slightly.
– Cut into squares and cool completely on wire racks.