Pecan Pie Bark
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Pecan Pie Bark gives me all the pecan pie flavor I crave without the hassle of making actual pie. Toasted pecans get covered in buttery caramel that bubbles over graham crackers and hardens into crispy, golden bark. Every piece is rich, crunchy, and perfectly nutty with that brown sugar sweetness everyone loves.
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I make it for Thanksgiving, Christmas, and cookie exchanges because it’s no-fuss, kid-approved, and perfect for gifting. It’s great for potlucks and easy to share at parties, making it ideal for holiday baking without the stress. It stays fresh at room temperature for up to 5 days or freezes for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pecan Pie Bark with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make this buttery, nutty Pecan Pie Bark from start to finish.
Prep Your Pan
Preheat your oven to 350°F (180°C) and line a rimmed baking sheet with parchment paper. Give it a light coat of nonstick spray so the bark releases cleanly after baking, then lay your graham crackers in a single layer across the pan, breaking them to fill any gaps if needed.
Make the Caramel Pecan Mixture
In a medium saucepan over medium heat, melt the butter completely. Stir in the brown sugar until it dissolves into the butter and the mixture looks smooth. Let it come to a gentle simmer, with small bubbles forming around the edges.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Add your vanilla extract, chopped pecans, and salt, stirring everything together. I love using my sturdy wooden spoon here because it mixes everything smoothly without scratching my pan. Let this simmer for 2 minutes so the pecans toast slightly, and the caramel thickens just a bit.
Assemble and Bake
Pour the hot pecan mixture evenly over your graham crackers, using a heat-resistant spatula to spread it into all the corners. If you want extra texture, sprinkle some crushed graham crackers over the top now.
Slide the pan into your preheated oven and bake for exactly 6 minutes, and don’t be alarmed when the mixture bubbles fast because that’s exactly what you want.
Cool and Break
Remove the pan from the oven and set it on a cooling rack to cool completely. This step is crucial because the bark needs to harden fully before you break it, which takes about an hour.
If you want that special touch, sprinkle flaky sea salt over the top while it’s still warm to add a sophisticated sweet-salty contrast that makes the bark taste even better. Once it’s fully cooled and firm, break it into irregular pieces using a knife.
I always use a sturdy serrated knife to break my Pecan Pie Bark into pieces because it makes cutting through the firm caramel and nuts much easier without crushing the bark. Serve and enjoy!
If you’re bringing this to a holiday party or potluck gathering, I like using small parchment or cupcake liners to separate pieces since they keep each piece neat and make it easy for everyone to grab a treat.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 10–15 graham cracker sheets plus a few crushed for garnish
- 1 ½ cups chopped pecans
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Flaky sea salt for topping (optional)
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly coat with nonstick spray.
- Lay graham crackers in a single layer across the prepared pan.10–15 graham cracker sheets
- In a saucepan over medium heat, melt the butter. Stir in brown sugar until dissolved. Bring to a gentle simmer, then mix in vanilla, pecans, and salt. Let simmer for 2 minutes.1 cup unsalted butter, 1 cup brown sugar, 1 ½ cups chopped pecans, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Pour the hot pecan mixture evenly over the graham crackers, spreading to cover. Sprinkle with crushed graham crackers, if desired. Bake for 6 minutes.
- Remove from the oven and let cool completely. Sprinkle with flaky sea salt (optional), then break into pieces.Flaky sea salt
- Serve and enjoy your crunchy, caramel-like pecan bark!
Notes
- Don’t skip the parchment: Parchment paper is essential here because the caramel will stick to foil or a bare pan, and you’ll lose half your bark trying to remove it.
- Use fresh pecans: Stale pecans will make your bark taste bitter, so buy from a store that sells nuts often or toast them lightly first to bring out their flavor.
- Watch the simmer time: Cook the caramel mixture for just two minutes to prevent it from burning or becoming too thick to spread evenly.
- Add mix-ins if you want: Chocolate chips, dried cranberries, or even a sprinkle of cinnamon in the caramel mixture can give you fun variations without changing the basic recipe.
- Cool completely before breaking: If you try to break the bark while it’s still warm, it’ll bend instead of snap, and you won’t get those satisfying crispy pieces.
- Flash freeze before storing: Freeze pieces on a baking sheet for 30 minutes before transferring to containers so they don’t stick together, especially if you live somewhere humid.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
How to Store Leftovers
Keep your bark in an airtight container at room temperature for up to 5 days. Layer pieces between parchment paper if you’re stacking them, so they don’t stick together.
For longer storage, freeze the bark in a freezer-safe container or freezer bags for up to 2 months. Storing it in the fridge is not ideal because the cold and moisture can make the caramel sticky or slightly soft, and it may pick up odors.
You don’t need to thaw it before eating because it tastes amazing straight from the freezer and even has an extra-crispy texture. Just let it sit out for 5 minutes if you prefer it less cold.
What to Serve With Pecan Pie Bark
It’s perfect alongside coffee or hot chocolate at holiday gatherings. I like setting out a platter with this bark, some chocolate truffles, and shortbread cookies for a simple but impressive dessert spread.
It’s also amazing crumbled over vanilla ice cream or stirred into hot chocolate for extra crunch. Just break a few pieces over a scoop and you’ve got instant pecan pie flavor with that satisfying candy texture everyone loves.
More Easy Recipes for You to Try at Home
Check out these other sweet treats that are perfect for gifting and sharing.
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
