Pecan Pie Bark
Buttery graham crackers, sticky brown sugar caramel, and toasty pecans—this pecan pie bark delivers pecan pie flavor in simple, snackable shards. All the buttery, toasty goodness of pie with the crunchy, candy-like texture that keeps you coming back for more!
18
pieces
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
• For a chocolate version, sprinkle chocolate chips over the hot bark right after baking. Let them melt, then spread.
• 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.
• 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.
Nutrition
Calories: 240kcal | Carbohydrates: 25g | Protein: 2g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 120mg | Potassium: 50mg | Fiber: 1g | Sugar: 17g | Vitamin A: 190IU | Calcium: 25mg | Iron: 0.7mg