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Easy Pecan Pie Bark: A Quick Holiday Treat

A stack of broken, glossy pieces of homemade Pecan Pie Bark loaded with whole and chopped pecans.
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Make this simple Pecan Pie Bark for a crunchy, shareable dessert that captures the rich flavor of classic pecan pie without the fuss of a full pie. This recipe uses a graham cracker base for an ultra easy, no-mess confection perfect for gifting.

Ingredients

Scale
  • 1 sleeve (about 14 sheets) graham crackers
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves, lightly toasted
  • 1/2 cup semi-sweet chocolate chips (optional, for drizzle)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 10×15 inch baking sheet with aluminum foil and lightly grease the foil.
  2. Arrange the graham crackers in a single layer on the prepared baking sheet, breaking them slightly to fit if necessary.
  3. In a medium saucepan, combine the butter and brown sugar. Heat over medium heat, stirring constantly until the butter is melted and the sugar is dissolved. Bring the mixture to a boil and let it boil for exactly one minute without stirring.
  4. Remove the saucepan from the heat immediately. Stir in the vanilla extract and salt.
  5. Pour the hot toffee mixture evenly over the graham crackers, spreading quickly to cover the entire surface.
  6. Sprinkle the toasted pecans evenly over the hot toffee layer.
  7. Bake for 10 to 12 minutes, or until the toffee is bubbly and the pecans are fragrant. Watch carefully to prevent burning.
  8. Remove the sheet from the oven. If using chocolate, immediately sprinkle the chocolate chips over the hot bark. Let it sit for 5 minutes to soften.
  9. Spread the melted chocolate into an even layer using an offset spatula.
  10. Let the bark cool completely at room temperature, or speed up the process by chilling it in the refrigerator for at least 1 hour until firm.
  11. Once fully set, break the Pecan Pie Bark into irregular, bite-size pieces. Store in an airtight container.

Notes

  • To toast pecans, spread them on a dry skillet over medium heat for 5 to 7 minutes, stirring often until fragrant.
  • For a richer flavor, you can substitute vanilla wafers or shortbread cookies for the graham crackers.
  • This recipe is excellent for make ahead holiday sweets; it keeps well at room temperature for up to one week in an airtight container.

Nutrition

Find it online: https://gourmetgaze.com/pecan-pie-bark-easy-recipe/