Pecan Pie Bark

Why You’ll Love This Recipe

I love this recipe because it’s quick to prepare, rich in flavor, and totally addictive. The buttery caramel seeps into the graham crackers, creating a toffee-like crunch, while the toasted pecans bring a nutty, warm depth. It’s the kind of dessert that looks impressive, but only takes a few steps. I make it for holidays, potlucks, or just when I want something sweet and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12–14 graham crackers (enough to line your baking sheet)

• 1 cup unsalted butter

• 1 cup brown sugar

• 2 cups roughly chopped pecan halves

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

Directions

1. Preheat and prepare: I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. Arrange the base: I place the graham crackers in a single layer across the baking sheet, breaking them as needed to cover the surface completely.

3. Make the caramel: In a medium saucepan over medium heat, I melt the butter, then add the brown sugar and salt. I stir continuously until the mixture is smooth and bubbling.

4. Add the pecans: I stir in the chopped pecans and bring the mixture to a gentle boil, continuing to stir for 2 minutes.

5. Finish the caramel: I remove the saucepan from the heat and stir in the vanilla extract.

6. Spread the topping: I pour the hot mixture over the graham crackers, using a spatula to spread it out evenly into a layer about 1/4 inch thick.

7. Bake: I bake the bark for 10–12 minutes, or until the edges are golden brown and bubbling.

8. Cool and break: I let the bark cool completely on the pan — it will harden as it cools. Once firm, I break it into pieces or cut it into squares.

Servings and timing

This recipe makes about 20–24 pieces of bark and takes just 20–25 minutes from start to finish. It’s ideal for feeding a crowd or making ahead for the holidays.

Variations

• Add chocolate: After baking, I sprinkle chocolate chips over the hot bark and let them melt slightly, then spread into a thin layer before cooling.

• Sea salt finish: I sometimes sprinkle flaky sea salt over the top before baking for a salty-sweet contrast.

• Swap the nuts: If I don’t have pecans, walnuts or almonds work just as well.

• Use flavored grahams: Cinnamon or chocolate graham crackers can add an extra layer of flavor.

• Holiday twist: A pinch of cinnamon or nutmeg in the caramel adds a warm, seasonal touch.

Storage/Reheating

I store the pecan pie bark in an airtight container at room temperature, where it stays fresh for up to a week. It doesn’t need refrigeration and shouldn’t be microwaved — it’s meant to be enjoyed crisp and cool. If I need to freeze it, I separate the layers with wax paper and store in a sealed container for up to 2 months.

FAQs

Can I make this with salted butter?

Yes, I can — I just reduce or omit the added salt in the recipe to balance the flavor.

Can I use a different sweetener?

Brown sugar gives the caramel its richness, but I’ve tried using coconut sugar or a dark brown variety for a slightly different taste.

Does this bark need to be refrigerated?

No, I keep it at room temperature in a sealed container. Refrigeration can make it lose its crisp texture.

Can I double the recipe?

Absolutely. I use two baking sheets or a larger one, and simply double all ingredients for a bigger batch.

How do I cut the bark cleanly?

Once it’s fully cooled and hardened, I use a sharp knife to score and snap it into squares — or I just break it up into rustic pieces by hand.

Conclusion

This Pecan Pie Bark is everything I love in a homemade dessert — simple ingredients, bold flavor, and an irresistible crunch. It’s the kind of treat that brings people together and disappears faster than I expect. Whether I serve it at a church potluck, holiday party, or family dinner, it always earns a place on the favorites list. It’s sweet, buttery, and full of comfort — a little piece of homemade heaven in every bite.