In a large mixing bowl, combine the graham cracker crumbs, finely chopped pecans, brown sugar, and vanilla extract.
Gradually add the melted butter, mixing until the mixture resembles wet sand. Adjust the amount of butter as needed to ensure the crumbs hold together when pressed.
Create the Caramel Layer:
In a small saucepan, heat the maple syrup over medium heat until it begins to simmer. Pour the hot syrup over the prepared graham and pecan mixture, stirring until well combined.
Form the Bark Base:
Line a baking sheet with parchment paper. Spread the mixture evenly across the sheet, pressing it firmly into a compact layer.
Melt the Chocolate Almond Bark:
Continued on the next page
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