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Preheat the oven to 350°F. Line a 9x13-inch baking sheet with parchment paper or aluminum foil and grease lightly with nonstick spray.
Arrange the graham crackers in a single layer to cover the bottom of the baking dish. Set aside.
In a medium saucepan, melt the butter, brown sugar, corn syrup, and salt over medium heat. Stir and cook until the mixture begins to boil. When it is a rolling boil, stir constantly but slowly for 2 full minutes.
Remove the pot from the heat and quickly stir in the vanilla extract and chopped pecans.
Immediately pour the hot caramel mixture evenly over the graham crackers, spreading it gently with a spatula to cover them completely.
Bake for 8-10 minutes or until the caramel is bubbling and the pecans are toasted. Keep an eye on it to prevent burning.
Let the bark cool completely in the baking dish. Once cooled and set, break into pieces and enjoy!