Buttery graham crackers, sticky brown sugar caramel, and toasty pecans—this pecan pie bark is like holiday dessert meets sweet snacking. You only need butter, brown sugar, pecans, and graham crackers to make a sheet pan full of cozy.
Picture a cross between your favorite pie and your favorite candy, but with less fuss, no forks, and way more corner pieces. That golden caramel smell while it’s baking? Utterly rude (to your self-control). This is the kind of treat you’ll “just taste” and somehow end up with four shards in your hand. Happens. I don’t make the rules.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Pecan Pie Bark
Let’s not overcomplicate this. If you like pecan pie but don’t love hauling out a rolling pin, this bark is your buddy.
- Ridiculously simple to make: You just line, melt, pour, bake, and break—very low drama for something this sticky-sweet.
- Super snackable: Crisp, crackly, caramel-coated shards are basically asking to be sneaked from the counter all day.
- Deceptively fancy looking: Folks will ooh and aah like you spent all day tempering sugar (you didn’t).
- Customizable to your mood: Add chocolate, sea salt, maybe even a rogue splash of bourbon if you’re feeling wild.
- Holiday party MVP: It travels well, stacks like a dream, and disappears fast—use this power wisely.
Ingredient Notes
This whole recipe hinges on just a handful of pantry heroes, and each plays its part beautifully.
- Graham crackers: The crisp, slightly honeyed base that holds everything together. You can use cinnamon grahams if you’re feeling sassy.
- Unsalted butter: This is the rich, creamy soul of the caramel. Salted butter works in a pinch, but cut back on the added salt if you go that route.
- Light brown sugar: Adds sweetness and deep, toasty molasses flavor without getting too heavy. Dark works too—just expect a richer vibe.
- Light corn syrup: Stabilizes the caramel so it doesn’t get grainy or weird. Don’t skip it, even if you’re skeptical.
- Salt: Just a pinch, but don’t leave it out. It sharpens all the sweet, buttery notes perfectly.
- Pure vanilla extract: Added at the end for a warm, mellow background flavor. Wait until off-heat so it doesn’t burn off.
- Pecans: The main event. Chop ‘em rough for texture, or pulse a couple times in a processor if you like smaller bites.
How To Make This Pecan Pie Bark
Okay, ready? This comes together fast, so once you start melting, don’t wander off to check Instagram.
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Line the pan properly: Preheat your oven to 350°F and line a 9×13-inch baking sheet with parchment or foil (spray it lightly too). Lay down your graham crackers in one even layer. Try not to snack on three while you do it. Or do. It’s your kitchen.
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Make the caramel: In a medium saucepan, melt the butter, brown sugar, corn syrup, and salt over medium heat. Stir gently but consistently. Once it hits a rolling boil, keep stirring for two full minutes. It’ll bubble up and start smelling like your kitchen is turning into a candy shop.
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Add the flavor and the crunch: Take it off the heat, stir in that vanilla, and immediately toss in the chopped pecans. Be quick but careful—it’s like lava at this stage, and you want the nuts fully coated before it starts to thicken.
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Assemble and bake: Pour the pecan-caramel magic all over the graham crackers. Nudge it gently with a spatula to cover every spot. Pop the pan into your preheated oven and bake for 8 to 10 minutes. You’re looking for bubbling edges and toasted pecans…but don’t let it burn. Keep an eye on it.
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Cool, then break: Remove from the oven and let it cool completely in the pan. This part is essential. Once cool and set, break that bark into irregular pieces with your hands. Or smack it on the counter if it’s one of those days.
Storage Options
This stuff stores like a dream, which is great—unless your willpower is flimsy, in which case… good luck.
Room temp? Totally fine. Just keep it in an airtight container so the caramel doesn’t get soggy. It stays crisp and lovely for up to a week, although I doubt it’ll last that long.
But can you freeze it? Yep. Layer the pieces between parchment in a freezer-safe container or zip-top bag and stash it in the freezer for up to two months. No need to thaw—unless you want it less snappy. I may or may not have eaten it cold while standing at the fridge. It’s oddly satisfying.
Reheating isn’t really necessary, unless you want to warm it slightly to soften the caramel. A 10-second zap in the microwave does the trick, but honestly… it’s best crisp.
Variations and Substitutions
Once you’ve nailed the basic pecan vibe, you can play around all you like with swaps and twists.
- Different nuts: Walnuts or almonds make solid backups if pecans are off the table. Even chopped macadamias feel indulgent.
- Add chocolate: After baking, sprinkle chocolate chips on top while it’s still warm. Let them melt, then spread for a glossy layer.
- Go salty-sweet: Sprinkle a flake or two of sea salt over the top just as it comes out of the oven. You won’t regret it.
- Add a cozy spice: A pinch of cinnamon or nutmeg folded into the caramel adds that warm-spice holiday feel.
- Use Ritz crackers: That salty-buttery base weirdly works great here. A little softer, a little saltier, totally satisfying.
What to Serve with Pecan Pie Bark
This bark is a standalone snack champion, but sometimes you want a whole vibe—sweet, salty, and maybe a cozy drink too.
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If you’re creating a dessert board, crumble a few chunks next to wedges of cheese (sharp cheddar, trust me) and some juicy grapes or sliced pears. Add a bowl of peanut butter banana ice cream sandwiches and suddenly you’ve got an instant sweet spread.
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For a relaxed afternoon snack setup, serve it with black coffee or milky chai. The caramel lace plays great against bitter or spicy flavors. Bonus: your house smells borderline magical.
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Turn it into a gift situation. Wrap shards in wax paper, drop into a cute tin, and toss in a few apple cider cookies. Hello, holiday joy in snack form.
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Pair it up with fruit-forward desserts like a cool berry trifle. The contrast of soft and crunchy, light and rich? That’s dessert teamwork.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use dark corn syrup instead of light?
You can, but it’ll change the flavor a bit. Dark corn syrup has a deeper, molasses-like taste and makes the bark a little richer (a bit more like a traditional Southern pecan pie). Still tasty, just darker and more robust. If you’re into that, go for it. If you want the lighter, buttery sweetness to shine through, stick with the light version.
Why isn’t my caramel setting properly?
The most common reason is under-boiling the caramel. It really needs to hit that full rolling boil and bubble away while you stir for two whole minutes. If you cut it short, the sugar may not fully dissolve or thicken, leaving you with a softer, stickier bark. Also, high humidity can mess with candy texture—one of nature’s many unfair dessert sabotages.
How do I prevent the bark from sticking to the foil?
Make sure to spray or lightly grease the foil before laying down those graham crackers. Even better, use parchment paper if you have it. It peels right off without fuss, so you don’t lose half your caramel to the pan when breaking up the bark. Also, let the bark cool *completely* before trying to lift it—it gets way more manageable once set.
Can I make this ahead of time?
Absolutely, yes. This bark keeps well for several days, so it’s perfect for making ahead for parties or edible gifts. Just be sure it’s fully cooled and stored in an airtight container. You can even freeze it to stockpile treats for future-you (who’s going to be thrilled, by the way).
Pecan Pie Bark
Ingredients
Bark Base
- 12 sheets graham crackers regular or cinnamon
Caramel Layer
- 1 cup (227 g) unsalted butter cut into chunks
- 1 cup (220 g) light brown sugar packed
- 2 tbsp (30 ml) light corn syrup
- 1/2 tsp (2.5 ml) salt
- 1 tsp (5 ml) pure vanilla extract
- 2 cups (220 g) pecans roughly chopped
Equipment
- 9x13-inch Baking Pan
- Parchment Paper or Foil
- Medium saucepan
- Spatula
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or foil, leaving overhang for easy removal. Lightly spray or grease the lining. Arrange graham crackers in an even layer, breaking as necessary to cover the entire bottom.
- In a medium saucepan, combine butter, brown sugar, corn syrup, and salt. Melt together over medium heat, stirring gently. When the mixture reaches a rolling boil, continue to stir and boil for exactly 2 minutes.
- Remove the caramel from the heat. Stir in vanilla extract, then add chopped pecans. Mix quickly and thoroughly to coat pecans in caramel.
- Carefully pour the caramel-pecan mixture over the graham crackers, spreading evenly with a spatula so every cracker is well covered.
- Bake for 8–10 minutes, or until the caramel edges are bubbling and the pecans look golden and toasted. Watch carefully to avoid burning.
- Remove from the oven and let the bark cool completely in the pan. Once fully cooled and set, remove using the parchment overhang and break into irregular pieces.
Notes
• Store in an airtight container at room temperature for up to 1 week or freeze for up to 2 months (layered with parchment).
• Variations: Use other nuts, add cinnamon or nutmeg to the caramel, or sprinkle with sea salt after baking for extra flavor.
