Pecan Pie Bark

Let Me Tell You About Pecan Pie Bark (aka Snack Magic)

You know when you get hit with that sweet tooth around 3pm, but baking a whole pie just sounds like a mountain to climb? Enter: Pecan pie bark. This recipe came to me during one of those wild southern storms when the power kept flickering on and off (classic Texas weather, am I right). I remember thinking, “Let’s just make something fast so we can still have dessert if the lights go out!” Spoiler alert: the power stuck around, and so did this bark. It’s now kind of famous at my family get-togethers; my uncle Mike once pocketed a whole container at Thanksgiving, and I honestly can’t blame him.

Why I Think You’ll Love This

I whip up this Pecan Pie Bark when I just can’t face making a full-blown pie (nobody’s got time for pie dough in the middle of the work week, let’s be real). My kids go wild for it because it’s got that caramel snap, plus those toasted nuts, and it’s easy to grab with sticky fingers. I once had to bribe them to leave some for the neighbors, no lie (worked moderately well, for a price—in Popsicles). Plus, if the caramel spills a bit over the edges? I just call it “rustic.”

What You’ll Need (Plus My Occasional Shortcuts)

• About 12 plain graham cracker sheets (sometimes I use saltines instead if that’s all that’s in the pantry—it’s a thing)
• 1 cup (2 sticks) unsalted butter (my grandmother always swore by Land O’Lakes, but honestly every brand seems fine to me)
• 1 cup light brown sugar, packed (I use dark brown in a pinch and it’s just as good, maybe richer)
• 2 cups pecan halves (chopped pecans work too; I just whack ‘em with a rolling pin a few times)
• 1 tsp vanilla extract (once I was out and used maple—pretty tasty, but different vibe)
• Hefty pinch of sea salt (I tend to sprinkle flaky salt at the end too, can’t help myself)
• Optional: half a cup dark chocolate chips for drizzle (I forget this half the time and nobody seems to mind)

How I Usually Throw This Together

1. First off, preheat your oven to 350°F (that’s about 180°C for my mates in the UK) and line a baking sheet with parchment, or foil if that’s what’s in the drawer. No need to fuss if there’s a fold or two.
2. Lay the graham crackers snug side-by-side so they cover most of the tray. Don’t panic if you have to break a few to get them to fit—no one sees the base anyway. This is the time for a little resourcefulness, not perfectionism.
3. In a saucepan, melt the butter and sugar together over medium heat. Stir it like you mean it (but don’t go too wild—splashes burn, trust me). Once it gets bubbly and thick, keep it going for about 2 minutes longer. This is where I usually sneak a spoonful. It’ll look kind of like caramel lava (definitely hotter than the sun, so resist the urge to lick the spoon right away).
4. Remove from heat, stir in vanilla (or maple), and then the pecans. Pour your molten deliciousness all over the crackers and quickly spread it with a spatula. Don’t worry if it doesn’t look perfectly even, it somehow sorts itself out, like butter on warm toast.
5. Chuck the whole tray in the oven for about 10 minutes. Sometimes the edges get a little more toasty than the center; I say those are the “bonus bites.”
6. Out it comes! Now, if you’re doing the chocolate (which I do… err… every other time), sprinkle those chips over hot bark right away. Let them sit for two minutes, then swirl with a knife or back of a spoon. Not exactly pretty, but it works.
7. Let it cool for at least half an hour (although, sometimes I start breaking pieces off when it’s still warm… whoops), then break into shards by hand. Somehow the irregular pieces are more fun to eat anyway.

A Few Notes That Might Save Your Sanity

• Your caramel might bubble up in weird ways—completely normal. If it separates a bit, just stir like your life depends on it. It usually comes back together (probably).
• Try not to skimp on parchment. One time I “saved a sheet” and yeah, chiseling sticky bark off the pan isn’t fun.
• On second thought, letting it fully cool before breaking makes for neater pieces, but who am I kidding, I almost never wait.

Bark Experiments (And Some Whoopsies)

• Almonds instead of pecans? Pretty nice, though not as classic.
• Graham crackers swapped for Ritz crackers: Surprisingly good, though a bit saltier. I liked it, but my sister did not.
• One time I tried honey instead of brown sugar, thinking I was clever. Don’t. The result was, well, let’s just say the trash ate more than we did.

If You Don’t Have Fancy Tools (No Big Deal)

Technically, a heavy-bottomed saucepan is ideal for the caramel—but my old cheapo pot does fine as long as I watch the heat. No offset spatula? Just use the back of a spoon. And if you forget parchment, well, good luck and Godspeed, but foil with a little butter can help (in a pinch, anyway).

How I (Try To) Store This Stuff

Stick your pecan pie bark in an airtight container and it’s supposed to last up to a week. But really? Honestly, in my house it never makes it past day two. If you do manage to stash a few pieces, pop parchment between layers, otherwise you’ll get a giant, sticky bark blob (which… isn’t the worst, come to think of it).

Here’s How I Serve It (Family Quirks Included)

I love putting a plate of shards out with coffee after dinner—it’s kind of the unofficial signal that it’s okay to put your feet up. My cousin dips his in cold vanilla yogurt (odd but actually pretty good), and my personal late-night move is sandwiching two shards around a scoop of vanilla ice cream. Don’t knock it ‘til you try it, mate!

A Few Pro Tips I Wish I’d Known

• I once tried rushing the cooling step because I was hungry and, well, melted chocolate fingerprints everywhere. So yeah, patience is frustrating but worth it.
• If you get distracted and the caramel gets a little dark, it’s actually still tasty—a little “toasted” is okay, burnt is… not.
• Sometimes I sprinkle a tiny bit of sea salt just before serving. Total game changer, and I wish I’d thought of it sooner.

FAQ—Things Friends Actually Ask Me

• Q: Can I use margarine or vegan butter?
  Pretty much, yes, although the caramel can act a bit different—sometimes you get a softer set. Still delicious, but just go with your gut on amounts.
• Q: Does it freeze well?
  Yup, toss it in the freezer if you want to keep some for “emergencies”—like, your favorite show gets weirdly emotional and you need a pick-me-up.
• Q: Can I double the recipe?
  Absolutely, but you’ll want a bigger tray. Or two. Also, do not double the caramel in a tiny pot or you’ll be cleaning burnt sugar off the stove for days. Trust me, I learned that the hard way.
• Q: Is this super sweet?
  Yep. It’s basically a sugar rush in sheet form, but that’s what makes it fun (and if you cut smaller pieces, it’s practically a health food, right?).

There you go—my “just get it done” pecan pie bark recipe. For more baking shenanigans, I’m always poking around biggerbolderbaking.com when I want to try something new. Now, off to hide the last shard before my kids spot it.

★★★★★ 4.70 from 6 ratings

Pecan Pie Bark

yield: 12 servings

prep: 15 mins

cook: 18 mins

total: 33 mins

Pecan Pie Bark is a delightful twist on the classic pecan pie, featuring a crisp buttery base topped with caramelized pecans and chocolate. It’s a quick, easy dessert perfect for holidays and parties.

🖨️ Print Pin Recipe

Ingredients

• 1 cup unsalted butter
• 1 cup light brown sugar, packed
• 2 cups pecan halves
• 12 graham cracker sheets
• 1 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. 1
   Preheat oven to 350°F (175°C). Line a 10×15 inch baking sheet with parchment paper and arrange graham cracker sheets to cover the surface.
2. 2
   In a medium saucepan, melt butter over medium heat. Add brown sugar and salt, stirring until the mixture is bubbly and smooth. Remove from heat and stir in vanilla extract.
3. 3
   Pour the caramel mixture evenly over the graham crackers. Sprinkle pecan halves on top, pressing lightly to adhere.
4. 4
   Bake for 15-18 minutes until the caramel is bubbly. Remove from oven and immediately sprinkle chocolate chips over the top. Let sit for 2-3 minutes until chips are softened, then spread chocolate into an even layer with a spatula.
5. 5
   Cool completely, then break into pieces and serve.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 240 caloriescal

Protein: 2gg

Fat: 15gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 26gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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