Line a baking sheet with aluminum foil, making sure the surface is completely covered.
Arrange the graham cracker squares in a single, even layer across the prepared baking sheet.
In a saucepan over medium heat, combine the butter and brown sugar. Bring the mixture to a boil, stirring continuously, and allow it to cook for 2 minutes.
Remove the saucepan from the heat and gently stir in the chopped pecans until evenly coated.
Pour the warm pecan mixture over the graham crackers, spreading it carefully to cover the entire surface.
Transfer the baking sheet to the refrigerator and chill until the topping becomes firm and completely hardened.
Once set, break the pecan bark into individual pieces.
Serve and enjoy!
