Pecan Pie Bark (Printable version)

Buttery graham crackers topped with caramelized pecans and a chocolate drizzle for an irresistible sweet snack.

# What You'll Need:

→ Base

01 - 40 graham crackers or digestive biscuits (about 8 oz)

→ Topping

02 - 6 oz unsalted butter
03 - 1 cup light brown sugar
04 - ¼ cup maple syrup or corn syrup
05 - 1 tsp vanilla extract
06 - ½ tsp fine sea salt
07 - 7 oz pecan halves, roughly chopped

→ 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 - Lay graham crackers in a single layer, covering the entire bottom of the baking sheet.
03 - Melt butter in a saucepan over medium heat. Stir in brown sugar, maple syrup, and salt. Bring to a gentle boil while stirring constantly, then simmer for 2 to 3 minutes until the mixture thickens slightly.
04 - Remove saucepan from heat and stir in vanilla extract and chopped pecans until evenly coated.
05 - Pour the hot pecan mixture evenly over the arranged crackers, spreading gently with a spatula to cover the surface.
06 - Bake for 15 to 18 minutes until the topping is bubbling and turns a rich golden color.
07 - Remove from oven and let cool for 10 minutes. Drizzle melted chocolate over the surface if desired.
08 - Allow the bark to set completely at room temperature or refrigerate for faster results. Break or cut into rustic pieces for serving.

# Expert advice:

01 -
  • It delivers every ounce of pecan pie flavor with roughly a tenth of the effort, and your guests will never guess how simple it was.
  • The contrast of shattering crisp graham cracker against chewy, buttery caramel topping is the kind of texture combination that makes people close their eyes when they take a bite.
02 -
  • The caramel sets up fast once it starts cooling, so pour and spread with confidence rather than hesitating or you will end up fighting a stiff layer that will not spread evenly.
  • Do not walk away from the simmering sauce even for a moment because it goes from perfectly golden to burnt in what feels like seconds.
03 -
  • Refrigerate the finished bark for thirty minutes if you want clean, sharp breaks rather than ragged shards, then let it come back to room temperature before serving for the best texture.
  • Roughly chopping the pecans instead of leaving them whole ensures every single piece of bark has nutty crunch distributed throughout rather than pooled in certain spots.

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