PECAN PIE BARK: 2 sticks butter, 1 cup sugar, 1 & 1/4 cup pecans, 2 pkgs (approx. 12 sheets) graham crackers. Heat oven to 325. Lay graham crackers tightly across the area of greased baking sheet. Trim to fit the sides of the pan. In saucepan, bring the butter, sugar and pecans to a boil over medium for 3 minutes, stirring constantly. Pour mixture over graham crackers, spreading pecans evenly. Immediately pop in oven for 8 minutes. Allow to cool, break into pieces and store airtight.
Pineapple Sheet Cake Ingredients 2 cups sugar 2 cups all-purpose flour ½ cup vegetable oil 2 eggs 1 (20-ounce) can crushed pineapple with juice 1 teaspoon baking soda 1 teaspoon vanilla extract ¼ teaspoon salt Icing 1 cup sugar ½ cup butter, cut into chunks ⅔ cup evaporated milk pinch of salt ¾ cup sweetened shredded coconut ½ cup toasted pecans, chopped