Pecan Pie Bark
This easy Pecan Pie Bark is the kind of treat that belongs on every holiday dessert table. It’s quick to make, easy to share and filled with the warm, buttery, nutty flavors everyone loves about classic pecan pie. Perfect for parties, gifting or late night holiday snacking!
Servings 16
Calories 153kcal
Ingredients
- 7 sheets graham crackers or as many saltine crackers as needed
- 8 tablespoons unsalted butter
- ¼ cup brown sugar packed (light or dark)
- ¼ cup granulated sugar
- 1 tablespoon light corn syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 1 cups chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a quarter sheet pan or 9x13 baking dish with parchment paper.
- Arrange the graham crackers (or saltine crackers) in a single layer, covering the entire surface.7 sheets graham crackers
- In a saucepan, melt butter, brown sugar, granulated sugar, corn syrup, ground cinnamon and salt together over medium heat. Bring to a rolling boil and cook for 2 minutes, stirring constantly.8 tablespoons unsalted butter, ¼ cup brown sugar, ¼ cup granulated sugar, 1 tablespoon light corn syrup, ½ teaspoon ground cinnamon, ½ teaspoon fine sea salt
- Remove from heat and stir in pecans and vanilla extract.1 cups chopped pecans, 1 teaspoon vanilla extract
- Pour the caramel mixture evenly over the graham crackers and spread gently with a spatula.
- Bake for 10 minutes, or until the caramel is bubbly.
- Let cool completely, then break into pieces.
Notes
Storage Information
Tools and Equipment (affiliate links): Offset Spatula | Quarter Sheet Pan or 9x13 Baking Dish
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
- Room Temperature: Cool completely, break the bark into pieces and store it in an airtight container at room temperature for up to 5 days.
- Refrigerator/Freezer: Refrigerate in an airtight container for up to 2 weeks or freeze for up to 2 months. Allow frozen bark to come to room temperature before serving to restore its crispness.
Tools and Equipment (affiliate links): Offset Spatula | Quarter Sheet Pan or 9x13 Baking Dish
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Nutrition
Calories: 153kcal | Carbohydrates: 13g | Protein: 1g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 116mg | Potassium: 46mg | Fiber: 1g | Sugar: 9g | Vitamin A: 179IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.5mg
