Pecan Pie Bark

Pecan Pie Bark  a quick, crowd-pleasing twist on classic pecan pie: buttery brown sugar, toasted pecans over graham crackers. Ready in 30 minutes and perfect for gifts or weeknight treats.

 

There is something comforting about pecan pie. The warm caramelized sugar and the rich crunch of pecans bring instant nostalgia. But baking a full pie takes time and effort. That is why Pecan Pie Bark has become such a beloved recipe. It delivers all the flavor and texture of pecan pie in a simple format that is quick, fun, and easy to share. Imagine buttery caramel poured over graham crackers and studded with pecans that bake into a crisp and irresistible treat. This recipe is ideal for parties, gifts, or just a sweet snack to brighten an ordinary day.

Tools You Will Need

• 9x13 inch baking tray or sheet pan

• Parchment paper with enough overhang to lift the bark out

• Heavy-bottomed saucepan or medium skillet

• Wooden spoon or heatproof spatula

• Measuring cups and spoons

• Knife and cutting board for chopping pecans if needed

• Oven mitts and a cooling rack

• Sharp knife or bench scraper for cutting the bark

Ingredients

• 2 sticks salted butter, about 226 g

• 1 cup packed light brown sugar, about 220 g

• 1 teaspoon vanilla extract

• 1 and 1/2 cups chopped pecans, about 165 g

• Graham crackers, about 9 to 12 full crackers or 120 g, enough to cover the base of the tray

Tip: If using unsalted butter, add 1/4 teaspoon sea salt to the pecan mixture for balance.

Step by Step Instructions

Step 1: Preheat and Prepare

Preheat the oven to 350°F or 175°C. Line the baking tray with parchment paper, leaving some overhang for easy removal.

Step 2: Arrange the Base

Place graham crackers in a single even layer to cover the tray. Break pieces as needed so that the base is completely filled.

Step 3: Make the Pecan Mixture

In a heavy saucepan over medium-low heat, melt the butter with the brown sugar. Stir until the sugar dissolves and the mixture looks smooth and glossy. Remove from heat and stir in the vanilla extract. Add the chopped pecans and stir until they are fully coated.

Step 4: Assemble and Bake

Pour the warm pecan mixture over the graham crackers and spread it evenly with a spatula. Bake for 12 to 15 minutes until bubbly and golden brown. Keep a close eye so the sugar does not burn.

Step 5: Cool and Cut

Remove from the oven and let the bark cool completely on a rack. This takes about 45 to 60 minutes. Once firm, lift the bark out of the tray using the parchment paper and cut into squares or break into rustic pieces.

Tips for Success

• Make sure the sugar is completely dissolved while melting. Otherwise the final texture can be grainy.

• Spread the pecan mixture evenly so every piece has the same crunch.

• Toasting pecans for 5 to 7 minutes before using adds deeper flavor.

• Allow the bark to cool fully before cutting, otherwise it will be sticky and messy.

• If you like a stronger caramel flavor, cook the butter and sugar mixture for an extra minute before adding the pecans.

Variations and Additions

• Sprinkle flaky sea salt over the bark for a sweet and salty bite.

• Drizzle melted chocolate over the cooled bark for a richer version.

• Add one to two tablespoons bourbon to the pecan mixture after removing from heat for a boozy touch.

• Substitute half the brown sugar with maple syrup for a lighter flavor.

• Use walnuts, almonds, or hazelnuts instead of pecans.

• Add shredded coconut or dried cranberries for texture and color.

• Replace graham crackers with gluten-free cookies if needed.

Storage and Reheating

• Room temperature: Store in an airtight container for up to 4 days.

• Refrigeration: Keeps well for up to 2 weeks, bring to room temperature before serving.

• Freezing: Wrap pieces individually and freeze for up to 3 months. Thaw at room temperature before eating.

• To restore crunch, place softened bark in a 300°F oven for 5 to 7 minutes.

Nutrition Information (approximate per serving)

Total recipe: about 4120 calories.

• 12 pieces: about 343 calories each, 27 g fat, 27 g carbs, 2 g protein.

• 14 pieces: about 294 calories each, 23 g fat, 23 g carbs, 2 g protein.

• 16 pieces: about 258 calories each, 20 g fat, 20 g carbs, 1.5 g protein.

Values are estimates and depend on exact brands and serving size.

Preparation Times

• Prep time: 15 minutes

• Baking time: 12 to 15 minutes

• Cooling time: 45 to 60 minutes

• Total time: about 30 to 90 minutes depending on cooling

• Yield: 12 to 16 pieces depending on how you cut them

Frequently Asked Questions

Can I use unsalted butter?
Yes, but add a small pinch of salt for flavor balance.

Why is my bark sticky after cooling?
The sugar was not fully dissolved or it did not cool long enough. Make sure the mixture is smooth before baking and give it plenty of time to set.

Can I make Pecan Pie Bark ahead of time?
Yes, it can be made up to three days in advance and stored airtight at room temperature.

Why do some pieces turn out chewy instead of crisp?
Uneven spreading of the mixture can create thicker spots that stay chewy. Spread as evenly as possible before baking.

Can I add chocolate?
Yes, drizzle melted chocolate on top after baking or place a layer of melted chocolate under the pecan mixture for a double-layered bark.

Final Note

Pecan Pie Bark is the perfect recipe for when you crave the flavor of pecan pie but do not want the effort of baking a full pie. It is buttery, crunchy, sweet, and completely addictive. Whether you serve it at a holiday gathering, wrap it as a gift, or keep it all to yourself, this recipe will quickly become a favorite.