Print

Ultimate Easy Pecan Pie Bark with Graham Cracker Crust

A stack of rich Pecan Pie Bark bars featuring a shortbread crust, caramel, pecans, and a chocolate drizzle.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this Pecan Pie Bark for a simple, crunchy treat that captures all the flavor of classic pecan pie without baking a full dessert. It is perfect for holiday trays or gifting.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves, lightly toasted
  • 1 cup semi-sweet chocolate chips (optional, for drizzling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake for 8 minutes. Remove from the oven.
  3. While the crust bakes, prepare the topping. In a small saucepan, combine the granulated sugar, corn syrup, heavy cream, vanilla extract, and salt.
  4. Cook the mixture over medium heat, stirring constantly until the sugar dissolves and the mixture comes to a boil. Continue to cook without stirring for 2 minutes after boiling begins.
  5. Remove the saucepan from the heat immediately. Stir in the toasted pecan halves until they are fully coated in the caramel mixture.
  6. Pour the pecan mixture evenly over the warm graham cracker crust. Spread gently with a spatula if needed.
  7. Return the pan to the oven and bake for 12 to 15 minutes, or until the topping is bubbly and lightly browned. Watch carefully to prevent burning.
  8. Remove the pan from the oven and let it cool on a wire rack for 15 minutes.
  9. If using chocolate chips, sprinkle them evenly over the warm bark. Let it sit for 5 minutes until the chips soften, then spread them into an even layer with an offset spatula.
  10. Cool the bark completely at room temperature, or chill in the refrigerator for at least 1 hour until firm.
  11. Once fully set, lift the bark out of the pan using the parchment paper overhang. Break the bark into irregular pieces. Store in an airtight container.

Notes

  • To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5 to 7 minutes, watching closely so they do not burn.
  • For easy gifting, place pieces in small cellophane bags and tie with ribbon. This makes a great homemade Christmas candy item.
  • If you prefer a thicker bark, use a 9×9 inch pan instead of a 9×13 inch pan, but reduce the baking time slightly.

Nutrition

Find it online: https://pureplatepath.com/pecan-pie-bark-recipe-easy-graham-cracker-toffee/