Pecan Pie Bark (Printable)

Crispy graham cracker bark topped with buttery caramel, toasted pecans, and rich chocolate.

# What You'll Need:

→ Base

01 - 7 oz graham crackers (or digestive biscuits), broken into large pieces

→ Caramel Layer

02 - 1/2 cup (1 stick) unsalted butter
03 - 1/2 cup packed light brown sugar
04 - 1/4 cup pure maple syrup
05 - 1/2 tsp vanilla extract
06 - 1/4 tsp kosher salt

→ Topping

07 - 2 cups roughly chopped pecans, toasted
08 - 1 cup semi-sweet chocolate chips
09 - Flaky sea salt, for sprinkling (optional)

# Method:

01 - Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Arrange the graham cracker pieces in a single even layer, edges touching, to cover the entire surface.
02 - In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, maple syrup, vanilla extract, and kosher salt. Bring to a gentle boil, stirring constantly, and simmer for 2 to 3 minutes until the mixture thickens and turns glossy.
03 - Pour the hot caramel evenly over the graham cracker layer, then spread gently with a spatula to coat all the pieces.
04 - Scatter the chopped toasted pecans evenly over the caramel layer. Bake in a preheated 350°F oven for 8 to 10 minutes, until the caramel is bubbling across the surface.
05 - Remove the baking sheet from the oven and immediately scatter the chocolate chips evenly over the hot surface. Let stand for 3 to 4 minutes so the residual heat melts the chocolate, then use an offset spatula to spread it into a smooth, even layer.
06 - Sprinkle flaky sea salt over the chocolate if desired. Allow the bark to cool completely at room temperature, or refrigerate for faster setting.
07 - Once fully set, break the bark into irregular pieces. Store in an airtight container at room temperature for up to 1 week.

# Insider Tips:

01 -
  • It gives you all the gooey, nutty satisfaction of pecan pie without the stress of making an actual crust.
  • The bark shatters into beautiful jagged pieces that look stunning on any dessert table.
  • You probably have most of the ingredients in your pantry right now.
02 -
  • Stir the caramel constantly once it starts boiling because it scorches in seconds if you walk away.
  • Do not skip toasting the pecans beforehand because raw pecans taste flat and waxy compared to their toasted selves.
03 -
  • Your caramel is ready when it coats the back of a spoon and drips slowly rather than running off like water.
  • Press the pecans lightly into the caramel before baking so they embed themselves and do not slide off when you break the bark.

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