Pecan Pie Bark (Printable)

Crisp buttery bark loaded with caramelized maple-pecan topping, perfect for holiday sharing.

# What You Need:

→ Base

01 - 40 graham crackers (about 8 oz)

→ Topping

02 - 6 oz unsalted butter
03 - 1 cup light brown sugar
04 - ¼ cup maple syrup or corn syrup
05 - 1 tsp vanilla extract
06 - ½ tsp fine sea salt
07 - 7 oz pecan halves, roughly chopped

→ Optional Finishing

08 - 2 oz dark or milk chocolate, melted (for drizzling)

# Directions:

01 - Preheat oven to 350°F. Line a 13x9-inch rimmed baking sheet with parchment paper.
02 - Lay graham crackers in a single even layer across the entire bottom of the prepared baking sheet, breaking pieces as needed to fit.
03 - In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, maple syrup, and salt. Bring to a gentle boil, stirring constantly, and simmer for 2 to 3 minutes until the mixture thickens slightly.
04 - Remove the saucepan from heat and stir in the vanilla extract and chopped pecans until evenly combined.
05 - Pour the hot pecan mixture over the arranged crackers, spreading it gently and evenly with a spatula to coat every cracker.
06 - Bake for 15 to 18 minutes until the topping is bubbling and golden brown across the surface.
07 - Remove from oven and let cool for 10 minutes. If desired, drizzle melted chocolate over the warm bark in thin lines.
08 - Allow the bark to set completely at room temperature or refrigerate for faster setting. Once firm, break or cut into irregular pieces.

# Expert Tips:

01 -
  • It delivers all the gooey, caramel goodness of pecan pie without the stress of making an actual crust.
  • You probably have most of the ingredients sitting in your pantry right now.
  • The bark shatters into beautiful, rustic shards that look impressive on any dessert table.
02 -
  • Do not walk away from the simmering caramel, because thirty seconds of distraction is the difference between perfect toffee and a smoky, ruined pan.
  • Letting the bark cool completely before breaking is essential, or you will end up with a sticky, crumbling mess instead of clean, satisfying shards.
03 -
  • Toast the pecans in a dry pan for five minutes before adding them to the caramel and you will unlock a depth of flavor that raw pecans simply cannot deliver.
  • Use the overhanging parchment paper to lift the entire sheet of bark onto a cutting board, making it far easier to break into clean, even pieces.

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