If you love pecan pie but don’t have hours to spend in the kitchen, this Pecan Pie Bark is your new go-to! Crunchy, sweet, buttery, and perfectly nutty, it captures all the flavors of classic pecan pie in a fraction of the time. Perfect for holiday gatherings, gift-giving, or just sneaking a piece (or three) yourself.
Step-by-Step Instructions
Step 1: Prep your pan
Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil and grease it generously with butter or cooking spray. This prevents the bark from sticking and makes cleanup a breeze.
Step 2: Arrange the base
Place your graham cracker squares in a single layer on the prepared baking sheet. Make sure they’re close together but not overlapping—they’ll form the “crust” for your pecan topping.
Step 3: Make the pecan topping
In a medium saucepan, combine the butter, brown sugar, chopped pecans, and salt. Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves. Bring the mixture to a gentle boil and let it bubble for 2 minutes while stirring continuously.
Step 4: Add vanilla
Remove the pan from heat and stir in the vanilla extract. This adds a warm, aromatic flavor that enhances the pecans beautifully.
Step 5: Pour and spread
Quickly pour the hot pecan mixture evenly over the graham crackers. Use a spatula to spread it gently so all the crackers are coated.
Step 6: Bake
Place the baking sheet in your preheated oven and bake for 10 minutes, or until the topping is bubbly and golden brown. Keep an eye on it—nuts can brown quickly!
Step 7: Cool and break
Let the bark cool completely at room temperature. Once firm, break it into pieces. Serve immediately, or store in an airtight container at room temperature for up to 3 days.
Tips for Success
- For a richer, buttery flavor, use salted butter and skip the added salt.
- Sprinkle a pinch of flaky sea salt over the top after baking for a sweet-and-salty treat.
- If you love chocolate, drizzle melted chocolate over the cooled bark for an extra layer of decadence.
- For a gluten-free version, simply swap in gluten-free graham crackers.
- Make it a gift: wrap pieces in cellophane and tie with a festive ribbon—instant holiday gift!
Frequently Asked Questions (FAQ)
1. Can I use whole pecans instead of chopped?
Yes! Whole pecans work fine, but chopping them helps distribute the nutty flavor more evenly across the bark.
2. What’s the best way to store Pecan Pie Bark?
Store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week—just let it come to room temperature before serving.
3. Can I make this ahead of time for a party?
Absolutely! You can prepare it a day in advance. Keep it in an airtight container and break into pieces just before serving to maintain crispiness.
4. How can I make it extra chocolatey?
Once the bark has cooled, drizzle melted chocolate over the top. You can also sprinkle mini chocolate chips on the pecan mixture before baking for a chocolate-nutty twist.
5. My topping didn’t harden—what happened?
If the topping is too soft, it might not have cooked long enough or cooled completely. Make sure the sugar mixture reaches a gentle boil for 2 minutes and allow it to set fully at room temperature before breaking it into pieces.
Preheat oven to 350°F (175°C). Calories: Approximately 150 per piece
Protein: 2g
Carbs: 15g
Fat: 10g
Ingredients
Instructions
Line a baking sheet with aluminum foil and grease the foil generously.
Arrange graham cracker squares in a single layer on the prepared baking sheet.
In a medium saucepan, combine butter, brown sugar, salt, and chopped pecans. Cook over medium heat, stirring constantly, until the butter is melted and the mixture comes to a boil. Boil for 2 minutes, stirring continuously.
Remove from heat and stir in the vanilla extract.
Quickly pour the pecan mixture evenly over the graham crackers, spreading to coat.
Bake for 10 minutes, or until the topping is bubbly and golden brown.
Let cool completely at room temperature before breaking into pieces to serve.Nutrition