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A stack of pecan and caramel brittle pieces with visible graham crackers, set on a white surface—this tempting Pecan Pie Bark is surrounded by more brittle and crackers in the background.

Pecan Pie Bark

Pecan Pie Bark saves me during the holidays when I want pecan pie flavors but don't have time for rolling crust and long baking. Graham crackers get topped with buttery caramel and toasted pecans, then bakes into crispy, golden bark that everyone loves. I make it for Thanksgiving, Christmas, and potlucks because it's no-fuss, kid-approved, and perfect for gifting. The bark stays fresh at room temperature for up to 5 days or freezes for up to 2 months.
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Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Keyword: Pecan Pie Bark
Servings: 8
Calories: 562kcal
Author: Mandy Applegate

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)
US Customary - Metric

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

Here are my best tips for perfect bark every time:
  • 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

Calories: 562kcal | Carbohydrates: 50g | Protein: 4g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 257mg | Potassium: 174mg | Fiber: 3g | Sugar: 34g | Vitamin A: 721IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 2mg
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