Pecan Pie Bark (Printable)
Crunchy bark layered with buttery caramel, toasted pecans, and rich chocolate. A shareable crowd-pleaser.
# What You'll Need:
→ Base
01 - 7 oz graham crackers (or digestive biscuits), broken into large pieces
→ Caramel Layer
02 - 1/2 cup 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 - Sea salt, for sprinkling (optional)
# How To Make:
01 - Line a large baking sheet with parchment paper or a silicone baking mat. Arrange graham cracker pieces in a single even layer, making sure edges are touching.
02 - In a medium saucepan over medium heat, melt the butter. Add the brown sugar, maple syrup, vanilla extract, and kosher salt. Bring to a gentle boil while stirring constantly, then simmer for 2 to 3 minutes until the mixture thickens and turns glossy.
03 - Pour the hot caramel evenly over the graham cracker layer, spreading gently with a spatula to cover all pieces.
04 - Scatter the chopped toasted pecans evenly over the caramel layer. Bake in a preheated oven at 350°F for 8 to 10 minutes, until the caramel is bubbling.
05 - Remove from the oven and immediately sprinkle chocolate chips evenly across the surface. Let rest for 3 to 4 minutes so the residual heat melts the chocolate, then spread it into a smooth, even layer using an offset spatula.
06 - Optionally sprinkle with flaky sea salt. 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.
# Expert Tips:
01 -
- It delivers every flavor of traditional pecan pie without the stress of making a crust from scratch.
- The combination of crunchy graham crackers, sticky caramel, and melted chocolate is genuinely addictive.
- You can have the whole thing assembled and in the oven in under fifteen minutes.
02 -
- Watch the caramel like a hawk because thirty seconds too long on the heat turns it from luscious to bitter and there is no coming back from that.
- Letting the chocolate sit on the hot bark before spreading is the key to a smooth layer rather than a streaky mess.
03 -
- Toasting the pecans in a dry skillet for five minutes before topping the bark is the single step that takes this from good to extraordinary.
- Breaking the bark into irregular pieces by hand looks more rustic and charming than cutting it into neat squares ever will.