This pecan pie bark recipe is one of my favorites! It’s versatile, and you can easily modify it according to your preference.
Ingredients
1 c. unsalted butter
12 sheets of graham crackers
1 c. brown sugar, packed
1 teaspoon vanilla extract
2 c. pecans, chopped
1/4 teaspoon salt
HOW TO MAKE PECAN PIE BARK
Step 1: Prepare the oven. Preheat it to 350 degrees F. Line a 9 x 13-inch baking sheet with foil and grease with vegetable oil.
Step 2: Into the prepared baking sheet, tightly line up the Graham crackers, breaking the crackers to fill in any gaps.
Step 3: Place the butter, brown sugar, and salt in a large saucepan. Bring everything to a boil over medium heat and cook for about 3 minutes, stirring constantly. Add the pecans and continue to cook for another 30 seconds. Then, take the pan off the heat.
Step 4: To the mixture in the pan, stir in the vanilla extract.
Step 5: Over the Graham crackers, pour the mixture. Place in the preheated oven and bake for about 10 minutes. Take the dish out of the oven when done and allow the bark to sit in the pan, undisturbed.
Step 6: Allow the bark to cool completely before breaking it apart.
Tips:
For the base, you can also use broken pieces of vanilla wafers or saltine crackers in place of Graham crackers. Or use different varieties of Graham crackers such as cinnamon Graham crackers or chocolate Graham crackers.
Feel free to use any kind of nuts like almonds, walnuts, or a mixture of your preferred nuts.
You can swap the vanilla extract with 1 tbsp maple syrup if desired.
You can add about 2 to 3 tbsp of bourbon when adding the pecans to make a boozy pecan pie bark.
To make a chocolate pecan pie bark, add 1 c of chocolate chips to the saucepan with butter, sugar, and other ingredients.
How to keep the bark fresh:
Place the bark in an airtight container and store it at room temperature for up to 1 week or in the fridge for up to 2 weeks.
You can also freeze the bark. Make the bark in advance and keep the broken-up pieces of the bark in a freezer bag separated by parchment paper. Store in the freezer for up to 6 months.
Ingredients
- 1 c. unsalted butter
- 12 sheets of graham crackers
- 1 c. brown sugar, packed
- 1 teaspoon vanilla extract
- 2 c. pecans, chopped
- 1/4 teaspoon salt
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Line a 9 x 13-inch baking sheet with foil and grease with vegetable oil.
Step 2: Into the prepared baking sheet, tightly line up the Graham crackers, breaking the crackers to fill in any gaps.
Step 3: Place the butter, brown sugar, and salt in a large saucepan. Bring everything to a boil over medium heat and cook for about 3 minutes, stirring constantly. Add the pecans and continue to cook for another 30 seconds. Then, take the pan off the heat.
Step 4: To the mixture in the pan, stir in the vanilla extract.
Step 5: Over the Graham crackers, pour the mixture. Place in the preheated oven and bake for about 10 minutes. Take the dish out of the oven when done and allow the bark to sit in the pan, undisturbed.
Step 6: Allow the bark to cool completely before breaking it apart.
Notes
For the base, you can also use broken pieces of vanilla wafers or saltine crackers in place of Graham crackers. Or use different varieties of Graham crackers such as cinnamon Graham crackers or chocolate Graham crackers. Feel free to use any kind of nuts like almonds, walnuts, or a mixture of your preferred nuts. You can swap the vanilla extract with 1 tbsp maple syrup if desired. You can add about 2 to 3 tbsp of bourbon when adding the pecans to make a boozy pecan pie bark. To make a chocolate pecan pie bark, add 1 c of chocolate chips to the saucepan with butter, sugar, and other ingredients. How to keep the bark fresh: Place the bark in an airtight container and store it at room temperature for up to 1 week or in the fridge for up to 2 weeks. You can also freeze the bark. Make the bark in advance and keep the broken-up pieces of the bark in a freezer bag separated by parchment paper. Store in the freezer for up to 6 months.
