12 sheets of cinnamon graham crackers
3/4 cup butter
3/4 cup brown sugar
1 (8 ounce) package pumpkin spice marshmallows
1 1/2 cups white chocolate chips
1 cup toasted pecans
Preheat oven to 350°F. Line a 15x10x1-inch jelly roll pan with aluminum foil, leaving a 1-inch overhang over the ends, and spray foil with cooking spray. Line graham crackers up on the foil so that the sides are touching.
Toast pecans for 4-5 minutes on a baking sheet (I used a metal pie pan). Meanwhile, in a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly, until smooth and mixture comes just to a boil (about 4-6 minutes). Remove from heat and pour evenly over crackers. Bake 5 to 6 minutes, or until bubbly.
Remove pan from oven and immediately sprinkle marshmallows, white chocolate chips, and toasted pecans over the crackers.
Return pan to oven for another 2-3 minutes, or until marshmallows begin to soften and puff up.
Cool completely before serving. Lift from pan using foil edges; cut into bars and enjoy!