This pecan pie bark has all the flavors of crunchy garasmel and pecan, and graham crackers for a snack! The ideal dessert for the holidays, as a gift or just because, it’s a deceptively simple yet decadent dessert that everyone will be excited to eat.
Why You’ll Love It:
Quick and easy: It’s made with straightforward ingredients and comes together in under 30 minutes.
Ideal for Gifting: Put in festive tins or cellophane bags for a handmade, homemade gift at the holidays.
Buttery Delight: The buttery graham cracker crust pairs perfectly with the pecan topping for a decadent bite every time.
Versatile: Perfect for holiday dessert trays, snack tables or as a post-dinner sweet.
Key Ingredients:
Graham Crackers: For a classic flavor, just use standard graham crackers. Try cinnamon-flavored crackers for a warm, spiced note, for a twist.
Unsalted Butter: Unsalted butter allows you to control the overall saltiness of the dish. If using only salted butter, cut the added salt in half.
Brown Sugar: This recipe works with either light or dark brown sugar. Dark brown sugar provides a stronger molasses flavor for a more luxe caramel.
Pecans: Chopped pecan halves work perfectly, but if you like them smaller, use finely chopped pecans.
Vanilla Extract: Pure vanilla extract boosts the caramel flavor and adds complexity. Avoid imitation vanilla for the most flavor.
Get the full list of ingredients with amounts and instructions on the recipe card below
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Instructions:
Prepare the Oven and Pan
Prepare the Oven: Preheat your oven to 350°F (175°C) for an even bake.
Line the Baking Sheet: Line a rimmed sheet pan with aluminum foil, greasing the aluminum foil lightly with butter for easy removal and cleanup.
Arrange the Graham Crackers
Layer the Crackers: Arrange graham crackers in a single layer on the lined baking sheet. Break the crackers where needed to fit snugly, constituting the base layer of your bark.
Make the Caramel Mixture
Mix Together: 1 cup margarine, 1 cup brown sugar, 1 cup chopped pecans and 1/2 teaspoon salt in medium saucepan
Cook the Mixture: Place the mixture in the pot over medium heat, stirring constantly until it comes to a boil. Bring it to a boil for 2 minutes, stirring to keep it from burning. The mixture should be bubbly and thick خلاص.
Add Vanilla: Remove from heat, and stir in 1 teaspoon vanilla extract to add depth of flavor.
Assemble the Bark
Add the caramel: Pour the hot mixture of caramel over the arranged graham crackers. Using a spatula, even out the caramel so that that all the crackers have been coated and pecans are scattered.between crackers.
Cover End to End: Ensure that you pushed the caramel mixture all the way to the edge of the pan to cover the entire surface area evenly.
Bake the Bark
Bake: Slide the pan into the oven and bake for 10 minutes, or until the caramel is bubble and golden brown. Be vigilant in order not to burn!
Cool Completely: Cool the bark completely in the pan in order for the caramel to harden properly before breaking it up into pieces.
Break into Pieces
Bark: After its cooled and set, break apart the bark into pieces.
Enjoy: Enjoy your Pecan Pie Bark as a delicious treat or bag or tin it up for gifts.
Serving Suggestions:
Solo Treat: Pecan Pie Bark is great on its own as a treat at parties or for coffee breaks.
Dessert Platter: Serve on a dessert board with fudge, holiday cookies, and truffles for a show-stopping spread.
Ice Cream Topping: Crumble some bark on a scoop of vanilla ice cream for a decadent topping.
Storage/Meal Prep Tips:
Room Temperature: Store in an airtight container at room temperature up to 1 week. To keep them crispy, first, make sure the pieces are cool and hardened before sealing them.
Refrigeration: For a firmer texture, store the bark in the fridge. This will be good for up to 2 weeks this way and retain its crunch.
Freezing: Pecan Pie Bark can be frozen for 2 months. Place layers between sheets of parchment paper to prevent sticking and store in a freezer-safe container or bag. Defrost at room temperature before serving.
Gift-Ready: Package the bark in decorative tin, glass jars or cellophane bags with ribbon for holiday gifts or special occasions.
Variations:
Chocolate Drizzle: Drizzle melted dark or white chocolate on top of the cooled bark for an extra layer of flavor.
Sea Salt Finish: After baking, sprinkle a bit of flaky sea salt on top for a sweet and salty combo.
Nut Mix: Along with pecans, toss in chopped walnuts or almonds for a variety of nutty taste.
Spiced caramel: Add a pinch of cinnamon or nutmeg to the caramel mixture for a warm, spiced note.
Coconut Twist: Toss shredded, unsweetened coconut on top of the caramel, before baking, for a tropical twist.
Conclusion:
Pecan Pie Bark is the quick fix when you want the flavor of pecan pie without an actual pie to make. Its crunchy, caramelized topping only adds to the appeal of each piece, which you’ll savor on its own with a hot cup of coffee, or when you give it as a gift. The recipe is simple enough for beginners, but impressive enough for any dessert table.
Pecan Pie Bark
Ingredients
- 13 graham crackers
- 1 cup unsalted butter 2 sticks
- 1 cup brown sugar
- 2 cups pecan halves roughly chopped
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a rimmed sheet pan with aluminum foil. Lightly grease the foil with butter for easy cleanup.
- Place graham crackers on the lined baking sheet in a single layer, breaking crackers as needed to fit the pan snugly.
- In a medium saucepan over medium heat, add butter, brown sugar, chopped pecans, and salt. Stir continuously until it comes to a boil and let it boil for 2 minutes while stirring.
- Remove from heat and stir in vanilla extract. Pour the hot caramel mixture evenly over the graham crackers and spread with a spatula.
- Bake in the oven for 10 minutes or until the caramel is bubbly and golden brown. Cool completely on the pan to allow the caramel to set.
- Once cooled, break the bark into bite-sized pieces and enjoy!