Description
Craving something sweet? This pecan pie bark recipe is your answer! Discover 5 unforgettable tips for making delicious treats today!
Ingredients
For the base:
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- 2 cups graham cracker crumbs (about 14 full sheets, finely crushed)
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- ½ cup unsalted butter, melted
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- ¼ cup granulated sugar
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- ¼ teaspoon salt
For the pecan topping:
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- 2 cups pecan halves or pieces
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- ½ cup unsalted butter
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- 1 cup light brown sugar, packed
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- ¼ cup honey (or corn syrup)
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- 2 tablespoons heavy cream
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- 1 teaspoon vanilla extract
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- ½ teaspoon sea salt
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- ¼ teaspoon cinnamon (optional but recommended!)
Instructions
Preheat your oven to 350°F (175°C). Line a rimmed baking sheet (approximately 10×15 inches) with parchment paper, making sure the paper extends up the sides for easy removal later.
Stir together graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt in a medium bowl until evenly moistened. Mix until it resembles wet sand and all crumbs are moistened. Press this mixture firmly and evenly onto your prepared baking sheet, creating a compact layer that will serve as the “crust” of your pecan pie bark recipe.
My kids love helping with this step – I give them a measuring cup with a flat bottom to press down the crumbs, which makes them feel like little construction workers!
Bake the graham cracker base for 8 minutes until it’s lightly golden and fragrant. This pre-baking step ensures your pecan pie bark has that perfect sturdy but tender base. Take the pan out of the oven and set it aside, leaving the oven on for the next step.
While the crust is baking, make your pecan filling. In a medium saucepan over medium heat, combine butter, brown sugar, honey (or corn syrup), and heavy cream. Stir continuously and bring the mixture to a gentle boil, making sure it doesn’t scorch. Once it starts bubbling, reduce heat slightly and simmer for 3 minutes until slightly thickened.
This is where the magic happens! You’ll notice the mixture turning into this gorgeous amber color that looks like liquid gold – that’s how you know you’re on the right track with this recipe for pecan pie bark.
Remove the saucepan from heat and stir in vanilla extract, salt, and cinnamon (if using). Add the pecans and stir until they’re completely coated in the caramel mixture. The aroma at this point is absolutely heavenly – it’s exactly what pecan pie bark recipes should smell like!
Pour the hot pecan mixture over the pre-baked graham cracker base, spreading it evenly with a spatula. Return to the oven and bake for 10-12 minutes, until the caramel is bubbly around the edges and the pecans look toasted.
Keep a close eye on it during the last few minutes – the difference between perfectly toasted and overdone can happen quickly!
Allow the pecan pie bark to cool completely on a wire rack for about 2 hours (or speed things up with 30 minutes in the refrigerator). Once cooled and set, lift the parchment paper to remove the entire bark from the baking sheet. Break or cut into irregular pieces – I like to vary the sizes from bite-sized to slightly larger chunks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2oz piece
- Calories: 310
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