Pecan Pie Bark (Printable version)

Buttery caramel pecan topping over crisp graham crackers, broken into irresistible sweet pieces.

# What you'll 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 - Arrange graham crackers in a single layer to completely cover the bottom of the baking sheet.
03 - In a saucepan over medium heat, melt the butter. Stir in the brown sugar, maple syrup, and salt. Bring to a gentle boil, stirring constantly. Simmer for 2 to 3 minutes until the mixture slightly thickens.
04 - Remove the saucepan from heat and stir in the vanilla extract and chopped pecans until evenly coated.
05 - Carefully pour the hot pecan mixture evenly over the graham crackers, spreading gently with a spatula to cover the entire surface.
06 - Bake for 15 to 18 minutes until the topping is bubbling and golden brown.
07 - Remove from oven and let cool for 10 minutes. If desired, drizzle melted chocolate over the warm bark.
08 - Allow the bark to set completely. Refrigerate for faster setting, then break or cut into serving pieces.

# Expert Tips:

01 -
  • It gives you all the deep caramel and toasted pecan flavor of pie without rolling a single crust or worrying about a soggy bottom.
  • The graham cracker base soaks up the sticky topping and turns into something that shatters beautifully between your teeth.
  • You can make the whole thing in about thirty five minutes with nothing fancier than a saucepan and a baking sheet.
02 -
  • Walk away from the caramel even for twenty seconds and you risk scorching it, so keep that spoon moving the entire time it simmers.
  • The bark will seem soft when it comes out of the oven but it firms up dramatically as it cools, so trust the process and do not overbake trying to crisp it.
03 -
  • Lightly toast the pecans in a dry pan before chopping them and the nutty flavor will deepen dramatically throughout the whole batch.
  • Break the bark along the natural lines of the crackers for cleaner looking pieces that still feel rustic and homemade.

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