Here’s a super easy and addictively delicious recipe for Pecan Pie Bark — all the flavor of a gooey pecan pie, but in a crunchy, buttery candy form! Perfect for gifting, holidays, or just snacking straight off the tray.
🥧 Pecan Pie Bark
Ingredients:
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1 sleeve (about 14–16) graham cracker sheets (honey or cinnamon flavor)
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1 cup (2 sticks) unsalted butter
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1 cup packed brown sugar (light or dark)
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1½ cups chopped pecans
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1 tsp vanilla extract
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Pinch of salt
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Optional: flaky sea salt for topping
Instructions:
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Preheat oven to 350°F (175°C). Line a rimmed baking sheet (about 10×15″) with parchment paper or foil. Lightly grease or spray it.
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Arrange the graham crackers in a single layer, edge to edge, covering the bottom of the baking sheet completely. Break crackers as needed to fit snugly.
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Make the pecan caramel topping:
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In a saucepan over medium heat, melt the butter.
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Stir in brown sugar and bring to a gentle boil.
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Let it boil (not just simmer) for 2 minutes while stirring constantly.
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Remove from heat, stir in vanilla, salt, and pecans.
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Pour the mixture evenly over the graham crackers. Use a spatula to spread it out so all crackers are covered.
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Bake for 10–12 minutes until bubbly and caramelized.
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Cool completely: Let it sit at room temperature or refrigerate for quicker setting.
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Break into pieces once firm. Store in an airtight container for up to 1 week (if it lasts that long!).
💡 Tips:
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Want extra indulgence? Drizzle melted chocolate over the cooled bark.
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For a lighter twist, use salted butter and skip the added salt.
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For deeper flavor, toast the pecans beforehand for 5–7 minutes in the oven.