14-15 whole graham cracker sheets
1 cup packed brown sugar
3/4 cup butter
2 tablespoons heavy cream
1 teaspoon vanilla
1 cup pecans, chopped
1 cup chocolate chips
1/4 teaspoon sea salt
Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil. Arrange graham crackers in a single layer to fill up the sheet. Slice bacon into thin strips, then fry in a skillet until golden and crisp. Drain and set aside. Combine sugar, butter, and cream in a heavy saucepan. Bring the mixture to a boil over medium heat, stirring often. Remove from heat and stir in the vanilla. Pour the mixture over the graham crackers, spreading to coat. Sprinkle nuts on top and press into caramel. Bake at 350 degrees for 15 minutes, or until browned and bubbly. Immediately after removing from the oven, sprinkle the top with 1 cup of chocolate chips. Allow to rest for 3-5 minutes, then with a spatula, smooth out the melted chocolate. Top with bacon and press into chocolate, then sprinkle with sea salt. Cool completely before cutting into bars. Enjoy!