Pecan Pie Bark Recipe
Buttery caramel-soaked graham crackers topped with toasted pecans set into a crisp, candy-like bark. Easy, fast, and addictive.
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Servings:
Ingredients
Main Ingredients
- 5 oz graham crackers, broken into rectangles about one sleeve
- 0.75 cup unsalted butter
- 1 cup packed light brown sugar
- 2 cup chopped pecans roughly chopped
- 1 tsp vanilla extract
- 0.5 tsp fine sea salt
- 0.5 tsp ground cinnamon optional but tasty
- 4 oz semisweet chocolate chips for melting or drizzling, optional
Instructions
Preparation Steps
- Heat oven to 350°F. Line a rimmed baking sheet with parchment or foil.
- Arrange graham crackers in a snug single layer on the pan.
- Melt butter and brown sugar in a saucepan over medium heat, stirring until smooth.
- Bring to a gentle boil and cook 2 minutes, stirring. Remove from heat; stir in vanilla, salt, and cinnamon.
- Pour the hot caramel over the crackers and spread evenly. Scatter pecans on top and press lightly.
- Bake until the topping is bubbling across the surface, 8–10 minutes.
- If using chocolate, sprinkle chips over the hot bark. Let sit 2 minutes, then spread or drizzle.
- Cool completely until firm. Refrigerate 15 minutes to speed setting, then break into pieces.
Notes
Swap graham crackers with saltines for a sweet-salty twist, or add a pinch of flaky salt on top. Store airtight at room temperature for up to 5 days, or freeze up to 1 month.
This recipe is an original creation inspired by classic Pecan Pie Bark Recipe flavors. All ingredient ratios and instructions are independently developed.