🥧🍫 Pecan Pie Bark
Yields: 20–24 pieces
Prep Time: 10 min
Cook Time: 15 min
Cool Time: 30–45 min
Total Time: ~1 hour
🧂 Ingredients:
-
12–14 graham cracker sheets (or use club crackers for a saltier bite)
-
1 cup (2 sticks) unsalted butter
-
1 cup brown sugar (packed)
-
1½ cups chopped pecans
-
1 tsp vanilla extract
-
Pinch of salt
-
Optional: Melted chocolate drizzle or sea salt flakes
🍳 Instructions:
1. Prep the Pan:
-
Preheat oven to 350°F (175°C).
-
Line a rimmed baking sheet (10×15-inch) with parchment paper or foil.
-
Arrange graham crackers in a single layer to cover the bottom completely.
2. Make the Caramel Topping:
-
In a saucepan over medium heat, melt the butter and brown sugar together.
-
Bring to a gentle boil, stirring constantly. Let it bubble for 2 minutes (no longer).
-
Remove from heat and stir in vanilla, salt, and chopped pecans.
3. Assemble & Bake:
-
Pour the hot mixture evenly over the graham crackers. Spread gently with a spatula to cover.
-
Bake for 10–12 minutes, until the topping is bubbly.
4. Cool & Break:
-
Let the bark cool completely in the pan.
-
Once set, break into irregular pieces.
5. Optional Finish:
-
Drizzle with melted chocolate and sprinkle with flaky sea salt for an elevated finish.
🍽️ Storage:
-
Store in an airtight container at room temperature for up to 1 week.
-
Freeze in layers with parchment for longer storage.
🔁 Variations:
-
Use maple syrup or a splash of bourbon in the caramel for a flavor twist
-
Swap in walnuts or almonds
-
Add a sprinkle of cinnamon or nutmeg to the caramel
Would you like a no-bake version, or a chocolate pecan pie bark with a graham cracker crust base? I can share that too!
