Pecan Pie Bark

Pecan Pie Bark is a quick and irresistible twist on a classic dessert. With a buttery, crunchy graham cracker base topped by caramelized pecans, you get all the festive flavour of a pecan pie without the fuss of making pastry or a long bake. In about 20 minutes, you’ll have a treat that’s perfect for sharing or keeping!.

Why You’ll Love This Pecan Pie Bark

You’ll love this Pecan Pie Bark because it captures all those rich, nutty, caramel notes of pecan pie—only easier. The graham cracker layer gives it crunch, the brown sugar butter mix gives it that sweet buttery depth, and the pecans add texture and flavour. It’s fast, fun, and perfect for holiday gatherings, gifting, or just an indulgent snack at home.

Ingredients

• 13 graham crackers
• 1 cup (2 sticks) unsalted butter
• 1 cup brown sugar
• 2 cups pecan halves, roughly chopped
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Step by Step: How to Make Pecan Pie Bark

1. Preheat your oven to 350 °F (175 °C). Line a rimmed sheet pan with aluminum foil and lightly grease the foil with butter.
2. Fit the graham crackers into the bottom of the pan (breaking as needed) so they form a single layer covering the pan.
3. In a medium saucepan over medium heat, combine the unsalted butter, brown sugar, chopped pecans and salt. Stir constantly until the mixture comes to a boil, then continue to cook for about 2 minutes while stirring.
4. Remove the saucepan from heat and stir in the vanilla extract immediately.
5. Pour the hot pecan caramel mixture evenly over the graham crackers, using a spatula to spread it to the edges and ensure the pecans are distributed evenly.
6. Bake in the preheated oven for about 10 minutes until bubbly.
7. Remove from oven and allow the bark to cool completely in the pan. Once cooled and set, break into pieces and enjoy!

Helpful Tips

• Make sure the mixture boils for the full 2 minutes (or per your recipe’s timing) so it sets properly rather than staying soft.
• Use chopped or roughly chopped pecans so they spread and cover well.
• Let the bark completely cool before breaking it into pieces — this helps it set and snap rather than crumble or stay gooey.
• Line the baking sheet with foil (or parchment paper) for easier removal and cleanup.
• If you want extra flavour, consider adding a light drizzle of melted chocolate over the cooled bark before breaking it up.

Substitutions And Variations

• Nuts: If you don’t have pecans, substitute walnuts, almonds, or a mixed nut blend for a different flavour profile.
• Base cracker: Instead of graham crackers, you could use vanilla wafers, cinnamon graham crackers, or even gluten free crackers if you need a GF option.
• Flavour twist: Add ½ teaspoon cinnamon or pumpkin pie spice for a warm seasonal twist. Or incorporate 1 to 2 tablespoons of maple syrup instead of vanilla for a maple pecan version.
• Chocolate version: After baking and cooling, drizzle or layer melted dark or white chocolate over the surface for a chocolate pecan bark variation.
• Dairy free or vegan: Use plant based butter and a vegan friendly base cracker. The method remains the same.

Storage Instructions

• Once cooled and broken into pieces, store the bark in an airtight container at room temperature for up to a week. Some sources say it keeps well for 1 week or more.
• For longer storage, you can freeze the bark in an airtight container or freezer bag (with parchment between layers) for up to 2 to 3 months. Thaw to room temperature before serving.

Nutritional Information

• Calories: approximately 259

• Fat: 14 g

• Carbohydrates: 32 g

• Sugar: 20 g

• Fibre: 2 g

• Protein: 3 g

Serving Suggestions

• Serve the bark broken into bite-sized pieces on a dessert platter alongside coffee or tea.
• Package in decorative cellophane bags or tins as gifts for friends, neighbours, or teachers.
• Pair with fresh fruit like berries, a scoop of vanilla ice cream, or a dollop of whipped cream for a more indulgent dessert board.
• Include on a holiday dessert spread — the bark provides a crunchy, nutty contrast to cookies and cakes.

Frequently Asked Questions About Pecan Pie Bark

Can I make this ahead of time?
Yes — you can make the bark a day or two ahead of serving. Just be sure it’s fully cooled before storing, and keep it in an airtight container. If storing longer, freeze and then bring to room temperature before serving.

What if I don’t have graham crackers?
You can substitute with other types of crackers: vanilla wafers, cinnamon-flavoured crackers, or even gluten-free digestive biscuits work well. The key is a firm, flat base for the topping.

My topping didn’t set properly — what went wrong?
Often this is because the butter brown sugar mixture didn’t boil long enough or the bark wasn’t cooled fully before breaking. Ensure you cook the mixture for the recommended time, spread it while hot, bake properly, and allow it to cool completely before breaking.

Can I add chocolate?
Absolutely. Once the bark has cooled and set, you can drizzle melted chocolate over the top or sprinkle chocolate chips on just after baking. Let it set and then break into pieces. This variation is popular.

Final Thoughts

Thank you for trying this Pecan Pie Bark recipe! I truly hope you enjoy how easy it is to put together and how delicious the results are. With minimal effort, you get a sweet, nutty and crunchy treat that feels special, perfect for yourself, guests or gifting. Enjoy every bite of this flavour-packed bark, and thank you for being part of the food-loving community. Happy baking and well wishes for your kitchen adventures!

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Pecan Pie Bark

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• Author: lisa
• Total Time: 15 minutes
• Yield: 24 pieces 1x

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Description

Pecan Pie Bark is a quick and delicious spin on classic pecan pie. Made with graham crackers, brown sugar, butter, and pecans, it’s perfect for sharing, gifting, or keeping all to yourself during the holidays.

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Ingredients

Scale 1x2x3x

13 graham crackers

1 cup (2 sticks) unsalted butter

1 cup brown sugar

2 cups pecan halves, roughly chopped

¼ teaspoon salt

1 teaspoon vanilla extract

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Instructions

• Preheat your oven to 350 °F (175 °C). Line a rimmed sheet pan with aluminium foil and lightly grease the foil with butter.
• Fit the graham crackers into the bottom of the pan (breaking as needed) so they form a single layer covering the pan.
• In a medium saucepan over medium heat, combine the unsalted butter, brown sugar, chopped pecans and salt. Stir constantly until the mixture comes to a boil, then continue to cook for about 2 minutes while stirring.
• Remove the saucepan from heat and stir in the vanilla extract immediately.
• Pour the hot pecan caramel mixture evenly over the graham crackers, using a spatula to spread it to the edges and ensure the pecans are distributed evenly.
• Bake in the preheated oven for about 10 minutes until bubbly.
• Remove from oven and allow the bark to cool completely in the pan. Once cooled and set, break into pieces and enjoy!

Notes

Let it cool fully for clean breaks.

Substitute pecans with walnuts or almonds for variety.

Optional: drizzle with melted chocolate after baking.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Dessert

Nutrition

• Serving Size: 1 piece
• Calories: 259
• Sugar: 20 g
• Carbohydrates: 32 g
• Protein: 3 g