Description
This irresistible pecan pie bark is made with buttery caramel, toasted pecans, and graham crackers for the perfect crunchy-sweet treat. A crowd favorite at church gatherings and holidays!
Ingredients
12–14 graham crackers (enough to line a standard baking sheet)
1 cup unsalted butter
1 cup brown sugar
2 cups roughly chopped pecan halves
1/4 teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Lay graham crackers in a single layer to fully cover the baking sheet. It’s okay to break them to fit.
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and salt, stirring constantly until the sugar dissolves and the mixture becomes smooth.
Stir in the chopped pecans and bring the mixture to a gentle boil. Boil for 2 minutes, stirring continuously.
Remove from heat and stir in vanilla extract.
Pour the hot mixture evenly over the graham crackers. Use a spatula or back of a spoon to spread into a 1/4-inch thick layer.
Bake for 10–12 minutes, or until the edges are golden and bubbling.
Let cool completely on the baking sheet. As it cools, the bark will harden.
Once set, break into pieces or cut into squares.
Store in an airtight container at room temperature for up to 1 week.
Notes
For a chocolate twist, drizzle melted chocolate chips on top after baking and let set.
Add a pinch of cinnamon or nutmeg to the caramel mix for extra warmth.
This bark makes a wonderful holiday gift — wrap in cellophane bags or gift tins!
Best made in advance and allowed to cool fully for the crispiest texture.
Recipe yields ~24 small bark pieces depending on how you break them.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Holiday Treats, Snack
- Method: Baked
- Cuisine: Southern, American
