Pecan Pie Bark (Printable)
Crisp buttery bark loaded with caramelized pecans and warm maple sweetness, perfect for holiday sharing.
# What You Need:
→ Base
01 - About 40 graham crackers (7.8 oz)
→ Topping
02 - 3/4 cup (1.5 sticks) unsalted butter
03 - 1 cup packed light brown sugar
04 - 1/4 cup maple syrup or corn syrup
05 - 1 teaspoon vanilla extract
06 - 1/2 teaspoon fine sea salt
07 - 7 oz (about 2 cups) pecan halves, roughly chopped
→ Optional Finishing
08 - 2 oz dark or milk chocolate, melted (for drizzling)
# Steps:
01 - Preheat oven to 350°F. Line a 13x9-inch rimmed baking sheet with parchment paper.
02 - Lay graham crackers in a single even layer across the entire bottom of the prepared baking sheet, breaking pieces as needed to fit.
03 - In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, maple syrup, and salt. Bring to a gentle boil while stirring constantly, then let simmer for 2 to 3 minutes until the mixture slightly thickens.
04 - Remove the saucepan from heat and stir in the vanilla extract and chopped pecans until evenly coated.
05 - Pour the hot pecan mixture evenly over the graham crackers, using a spatula to spread it gently into an even layer.
06 - Bake for 15 to 18 minutes until the topping is bubbling and turned a rich golden color.
07 - Remove from the oven and let cool for 10 minutes. If desired, drizzle melted chocolate over the warm bark.
08 - Allow the bark to set completely at room temperature or refrigerate for faster setting. Once firm, break or cut into rustic pieces.
# Expert Hints:
01 -
- It delivers every bit of pecan pie satisfaction without the stress of making an actual crust.
- The caramel pecan topping hardens into a crunchy, buttery layer that snaps beautifully when you break it apart.
- You can dress it up with a chocolate drizzle or keep it rustic and plain, and either way it disappears from the tray in minutes.
02 -
- Do not walk away from the caramel while it simmers, it goes from perfectly thickened to burnt in what feels like seconds.
- Letting the bark cool fully before breaking is the difference between clean, snappy pieces and a gooey mess that sticks to your fingers.
03 -
- Rough chop the pecans by hand instead of using a food processor so you get a satisfying mix of large crunchy pieces and smaller bits that melt into the caramel.
- The overhanging parchment trick is not optional here, lifting the entire slab out before breaking it gives you cleaner, more even pieces every single time.