Pecan Pie Bark
This scrumptious and easy Pecan Pie Bark is made with lots of crunchy pecans that are covered with a buttery praline like filling that’s spread over a bed of graham crackers. You’ll want to make several batches of this scrumptious candy!! It’s also great for gifting!!
Have you started making a list of the goodies you want to make for the holidays? I don’t know about you, but I make a list, then I prioritize it… hardest to easiest, time-consuming to quickest, recipes for the family, recipes to be gifted, etc… Before I know it, I’m feeling totally overwhelmed and very short on time.
This week has been very busy for me, and I was trying to think of something sweet to make, that was quick and easy. Suddenly Pecan Pie Bark popped into my head. I hadn’t made this in years.
In case you’ve never had Pecan Pie Bark, it’s very addicting. This recipe is the easiest recipe you will ever make, and you simply can’t stop eating it. It’s also a great recipe for gifting, and itt holds up great in a box or tin.
Ingredients
- 13 whole honey graham crackers
- 2 sticks unsalted butter
- 1 cup brown sugar, light or dark (I used light)
- 2 cups pecan halves, coarsely chopped or whole
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Line a 15.25 x 10.25 inch cookie sheet with foil. Lightly butter the foil. Fit the graham crackers in the bottom of the cookie sheet, breaking or trimming them if needed to make them fit.
- Add the butter, brown sugar, pecans and salt to a medium saucepan. Bring to a boil over medium heat. Boil for two minutes, stirring constantly, and remove from heat. Add vanilla and mix. Immediately pour the hot mixture over the graham crackers. Using an offset spatula, spread the mixture to the edges of pan, covering all the graham crackers with the mixture. Make sure the pecans are evenly distributed.
- Bake for approximately 10 minutes until mixture is bubbling up on top.
- Allow bark to completely cool before breaking into pieces. Store in an airtight container.
You won’t believe how quick and easy it is to make this scrumptious Pecan Pie Bark. Five minutes prep time, five minutes on the stove, and ten minutes in the oven. DONE!!
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Pecan Pie Bark
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 10 Servings 1x
- Category: Candy
- Method: Cook
Description
This scrumptious Pecan Pie Bark has a crunchy crust, gooey center and lots of crunchy pecans on top. It has a wonderful pecan praline flavor. Addictive!
Ingredients
- 13 whole honey graham crackers
- 2 sticks unsalted butter
- 1 cup brown sugar, light or dark (I used light)
- 2 cups pecan halves, coarsely chopped or whole
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Line a 15.25 x 10.25 inch cookie sheet with foil. Lightly butter the foil. Fit the graham crackers in the bottom of the cookie sheet, breaking or trimming them if needed to make them fit.
- Add the butter, brown sugar, pecans and salt to a medium saucepan. Bring to a boil over medium heat. Boil for two minutes, stirring constantly, and remove from heat. Add vanilla and mix. Immediately pour the hot mixture over the graham crackers. Using an offset spatula, spread the mixture to the edges of pan, covering all the graham crackers with the mixture. Make sure the pecans are evenly distributed.
- Bake for approximately 10 minutes until mixture is bubbling up on top.
- Allow bark to completely cool before breaking into pieces. Store in an airtight container.
Notes
- This recipe was updated on 12-13-2017
Nutrition
- Serving Size: 10
We call this Christmas Crack! Everyone loves it and it makes great gifts. I give it to my coworkers for gifts.
Hi Kay, The pecans shouldn’t fall off. Make sure all of them are coated with the candy mixture, then spread them out. I hope this helps.
I made this for a friend since pecan pie is her favorite. She absolutely loved it and so did I. It is so easy to make. I did use salted butter since I didn’t have unsalted and left out the salt. It still probably had too much salt but I rather liked the salted sweet like eating salted caramel! I will definitely add this to the line up!
Can the bark be frozen for a short time to serve later?
Hi Grammy, Yes…it can be frozen for up to 3 months.
Delicious! Hope I don’t eat it all before Christmas! Should it be stored in the refrigerator for a couple of days?
Hi Sarah, It doesn’t have to be at this point. Merry Christmas!!
Haven’t made this yet, but thinking of it for this X-mas. The thing is I don’t like graham crackers. Can I subsitute Town House Crackers instead?
Hi JoAnne, I haven’t used Town House Crackers, so I’m not sure. If you do try them, please let us know how it turned out. 🙂
I have seen this same recipe used with saltiness and butter crackers. I don’t think the town house crackers would hurt.
I made this for my daughter & son in law. They loved it. I don’t cook much these days, but even I can make this and have it turn out delish. I’m making a batch for my book club’s holiday get together next. I’m sure they will love it just as much as I do. Thank you!
Hi Dianne, I’m so glad you like it. I think it’s about the easiest recipe ever and so tasty. 🙂
The first time I made it was great and crunchy, then the next time it was soft ?
I made this recipe yesterday, it was great. I put what was left in an airtight container and today it’s surgery. How do you keep it from turning surgery?
Hi Louiise, I would refrigerate it at this point. Do you think maybe you din’t cook it long enough? You have to let it boil long enough to totally melt all the brown sugar. Make sure when you make it again, to let it come to a full boil, then boil an additional two minutes. I hope this was helpful.
Mine stuck to the foil and the graham crackers were soft.. Di you think I could put back in the oven and cook longer to crisp?