Pecan Pie Bark (Printable)
Crunchy buttery bark loaded with caramel pecan topping, perfect for holiday sharing.
# What You Need:
→ Base
01 - 40 graham crackers or digestive biscuits (about 8 oz)
→ Topping
02 - ¾ cup (1½ sticks) unsalted butter
03 - 1 cup packed light brown sugar
04 - ¼ cup maple syrup or corn syrup
05 - 1 teaspoon vanilla extract
06 - ½ teaspoon fine sea salt
07 - 7 oz pecan halves, roughly chopped (about 2 cups)
→ Optional Finishing
08 - 2 oz dark or milk chocolate, melted (for drizzling)
# Directions:
01 - Preheat oven to 350°F. Line a 13x9 inch rimmed baking sheet with parchment paper.
02 - Place graham crackers in a single even layer, covering the entire bottom of the prepared baking sheet.
03 - In a 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 arranged graham crackers, spreading gently with a spatula to cover the surface.
06 - Bake for 15 to 18 minutes until the topping is bubbling and turned a deep 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 irregular pieces.
# Expert Tips:
01 -
- It captures everything you crave about pecan pie but comes together in a fraction of the time with zero pastry anxiety.
- The buttery caramel seeps into every cracker crevice, creating layers of crunch you simply cannot stop eating.
02 -
- Do not walk away from the caramel during the simmer. Thirty seconds of inattention can push it from golden to bitter.
- Letting the bark cool completely before breaking is not optional. Warm pieces will shatter into crumbs instead of satisfying shards.
03 -
- Toast the pecans in a dry skillet for three minutes before chopping them. This single step transforms the flavor from flat to deeply nutty.
- Break the bark by hand instead of cutting it. Irregular pieces look more inviting and give you a mix of crunchy edges and softer centers.