Pecan Pie Bark (Printable View)
Crunchy buttery bark loaded with caramelized pecans and warm maple-golden sweetness in every bite.
# Ingredient List:
→ Base
01 - 40 graham crackers or digestive biscuits (about 8 oz)
→ Topping
02 - ¾ cup (1¾ 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 - 2 cups pecan halves, roughly chopped (about 7 oz)
→ Optional Finishing
08 - 2 oz dark or milk chocolate, melted (for drizzling)
# How to Prepare:
01 - Preheat oven to 350°F. Line a 13×9-inch rimmed baking sheet with parchment paper.
02 - Lay graham crackers in a single even layer across the entire surface of the prepared pan, breaking pieces as needed to fit any gaps.
03 - In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, maple syrup, and salt. Bring the mixture to a gentle boil, stirring constantly, and let it simmer for 2 to 3 minutes until slightly thickened.
04 - Remove the saucepan from heat and stir in the vanilla extract and chopped pecans until evenly combined.
05 - Pour the hot pecan mixture evenly over the arranged crackers, spreading gently with a spatula to coat uniformly.
06 - Bake for 15 to 18 minutes until the topping is bubbling and golden brown across the surface.
07 - Remove from the oven and allow to cool for 10 minutes. If desired, drizzle melted chocolate over the warm bark in thin stripes.
08 - Let the bark set completely at room temperature or refrigerate for faster setting. Once firm, break or cut into irregular pieces for serving.
# Expert Suggestions:
01 -
- All the gooey caramel pecan flavor you crave without wrestling with pie dough.
- It disappears from every cookie tray within minutes and people always assume you spent hours making it.
02 -
- Set a timer for the caramel because thirty seconds too long turns it from luscious to brittle.
- Let the bark cool completely before breaking or you will end up with a sticky delicious mess.
03 -
- Use a light colored saucepan so you can actually see the caramel color change and avoid burning.
- Refrigerate the finished bark for thirty minutes before breaking for the cleanest sharpest shards.