The next time you need a quick and easy sweet treat, try this super indulgent pecan pie bark.
Each piece features crunchy graham crackers blanketed in buttery caramel and toasty pecans.
It’s perfect for holiday gatherings, gifting, or when a whole pie feels like too much commitment.
Trust me, it’s a must-make any time of year!
Why You’ll Love This Pecan Pie Bark
Irresistible Taste: It’s slightly salty, wonderfully sweet, and loaded with rich, nutty goodness.
Quick & Stress-Free: You can have a big batch ready to cool in just 20 minutes. It’s ideal for last-minute guests.
Perfect Holiday Treat: Pecan pie bark brings cozy, festive vibes to your dessert table. It’s an ideal addition to holiday parties, potlucks, or gift baskets for friends and family.
Highly Customizable: Add chocolate chips, sea salt, toffee bits, and more!
Ingredients
- Graham Crackers: The sweet, crispy base that provides a sturdy foundation.
- Unsalted Butter: Helps create a rich, smooth caramel sauce. Feel free to use salted butter and omit the extra salt in the recipe.
- Light Brown Sugar: Adds deep caramel notes and sweetness to the bark.
- Corn Syrup: You could leave this out, but it ensures a perfectly smooth, grain-free caramel.
- Salt: A small but crucial ingredient that enhances the overall sweetness and balances the rich caramel.
- Pure Vanilla Extract: Introduces a warm, aromatic essence that complements the caramel and pecans.
- Chopped Pecans: You can’t have pecan pie without it!
How to Make Pecan Pie Bark
The beauty of this treat lies in its simplicity – minimal effort, maximum impact.
Check out these simple steps:
1. PREHEAT the oven to 350°F. Line a 9×13-inch baking dish with parchment or foil. Lightly grease with nonstick spray.
2. ARRANGE the graham crackers in a single layer to cover the bottom of the dish. Set aside.
3. MELT the butter, brown sugar, corn syrup, and salt in a saucepan over medium heat. Stir and bring to a rolling boil. Stir constantly in figure eights for 2 minutes.
4. REMOVE from heat and stir in the vanilla and pecans.
5. POUR the caramel evenly over the graham crackers. Spread gently to cover.
6. BAKE for 8–10 minutes, until the caramel bubbles and the pecans are toasted. Watch closely to prevent burning.
7. COOL completely, then break into pieces and enjoy!
Tips For the Best Pecan Pie Bark
I should warn you: this addictive holiday treat has a way of vanishing from cookie tins and holiday platters without a trace.
Luckily, you can easily double or triple the recipe as needed. Just be sure to follow these tips for success.
- Arrange the crackers tightly. Ensure the graham crackers are placed closely together with no gaps, as this forms the base of the bark and holds the caramel and pecans in place.
- Toast the pecans. Cook them in the oven for 5-8 minutes, shuffling them halfway through until fragrant.
- Stick to medium heat. Cook the caramel over medium heat only. It’ll burn if you set it too high.
- Spread the caramel quickly. After cooking, work fast to stir in the nuts and spread the caramel over the crackers. It hardens fast!
- Keep an eye on it while baking. Check the bark frequently so it doesn’t burn. If needed, turn the pan around so the edges don’t catch.
How to Store
I made more batches of this addictive treat than I can count this holiday season. And let me tell you – keeping any leftovers around is practically impossible.
But if you have any, here’s how to store them:
To Store: Keep leftovers in an airtight container at room temperature for up to 1 week. Add parchment between the layers so it doesn’t stick.
To Freeze: Place leftovers in a freezer bag with parchment paper between the layers. Freeze for 3-4 months. When ready to eat, thaw at room temperature before serving.
Note: You can freeze this, but it can become sticky and slightly soft after thawing.
More Pecan Pie Desserts You’ll Love
Pecan Pie Cheesecake Bars
Pecan Pie Brownies
Pecan Pie Bars
Pecan Pie Cobbler
Pecan Pie Bark
9
servings5
minutes15
minutes415
kcalThis pecan pie bark is buttery, crunchy, and deliciously sweet. Its perfect balance of flavors makes it hard to stop at just one piece!
Ingredients
8-10 graham crackers
1 cup (2 sticks) unsalted butter
1 1/4 cups light brown sugar, packed
1 tablespoon light corn syrup
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 cups pecans, roughly chopped
Instructions
- Preheat the oven to 350°F. Line a 9×13-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.
- Immediatly 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!
Notes
- Optional: Immediately after removing the tray from the oven, sprinkle 1/2-1 cup of chocolate chips over the top. Let them melt for a few minutes, then spread with a spatula.
- Ensure the bark is completely cooled and hardened before breaking it into pieces. If needed, refrigerate it for 15-20 minutes after it cools to room temp.
