Pecan Pie Bark

Pecan pie bark is a quick and irresistible treat that captures all the flavors of classic pecan pie in a crunchy, buttery bark form. I love how it has that rich caramelized pecan topping layered over a crisp base, making it perfect for the holidays—or any time I’m craving something sweet and nutty.

Why You’ll Love This Recipe

I love this recipe because it takes all the deliciousness of pecan pie and turns it into a no-fuss, shareable dessert. There’s no need to roll out dough or bake a whole pie. I can whip up a batch in under 30 minutes with simple ingredients. It’s a great make-ahead treat that’s perfect for gifting or snacking, and it stores beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham crackers (or digestive biscuits)
• Butter
• Brown sugar
• Vanilla extract
• Salt
• Chopped pecans

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or foil.
2. I arrange the graham crackers in a single layer on the sheet, covering the surface completely.
3. In a saucepan over medium heat, I melt the butter and brown sugar together, stirring until the mixture begins to bubble.
4. I let it simmer for a couple of minutes, then remove it from heat and stir in the vanilla and a pinch of salt.
5. I pour this hot mixture evenly over the graham crackers, spreading it out gently.
6. I sprinkle the chopped pecans over the top, pressing them lightly into the caramel.
7. I bake the bark for about 10–12 minutes, until the topping is bubbling and golden.
8. I let it cool completely before breaking it into pieces.

Servings and timing

This recipe yields about 20–24 pieces of bark. It takes around 10 minutes to prep, 10–12 minutes to bake, and about 30 minutes to cool and set before I can break it into chunks.

Variations

• I sometimes drizzle melted chocolate over the top once it cools for an extra indulgent twist.
• If I want a salted caramel flavor, I sprinkle a bit of flaky sea salt on top right after baking.
• I swap graham crackers with saltines or digestive biscuits depending on what I have on hand.
• For added spice, I stir a little cinnamon or nutmeg into the caramel mixture.

storage/reheating

I store pecan pie bark in an airtight container at room temperature for up to one week. If I want to keep it longer, I refrigerate it for up to two weeks or freeze it for up to three months. I don’t reheat it—it’s best enjoyed as a cool, crunchy treat right out of the container.

FAQs

Can I use whole pecans instead of chopped?

Yes, but I prefer chopped pecans because they make the bark easier to cut and eat. Whole pecans work well if I want a more decorative look.

What’s the best base to use for the bark?

I usually go with graham crackers because they hold up well and give a nice flavor, but saltines or digestive biscuits are great alternatives.

Can I make this bark in advance?

Definitely. I often make it a few days ahead—it stores well and even improves in texture after a day or two.

Is this bark super sweet?

It is sweet like pecan pie, but the salt and buttery base help balance it out. If I want it less sweet, I reduce the sugar slightly or use bittersweet chocolate drizzle.

Can I double the recipe?

Yes, and I often do for parties or holiday trays. I just use a larger sheet pan or bake in two batches.

Conclusion

Pecan pie bark is one of my favorite quick desserts to make when I want something crunchy, nutty, and caramelized without the hassle of baking a whole pie. It’s fast, fun, and full of warm, toasty flavor—perfect for holidays, potlucks, or just keeping on hand when I need a sweet snack.

Pecan Pie Bark

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Pecan pie bark is a crunchy, buttery dessert that delivers all the rich flavors of classic pecan pie in a simple, break-apart bark form. It’s quick to make, great for gifting, and perfect for holiday snacking.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 40 minutes (including cooling)
• Yield: 20–24 pieces
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 8–10 graham crackers (or digestive biscuits)
• 1 cup unsalted butter
• 1 cup brown sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups chopped pecans

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or foil.
2. Arrange graham crackers in a single layer to cover the bottom of the sheet.
3. In a saucepan over medium heat, melt butter and brown sugar, stirring until it begins to bubble.
4. Let simmer for 2–3 minutes, then remove from heat and stir in vanilla and salt.
5. Pour the caramel mixture evenly over the graham crackers and gently spread it out.
6. Sprinkle chopped pecans over the top, pressing lightly into the caramel.
7. Bake for 10–12 minutes, until the topping is bubbly and golden.
8. Cool completely, then break into pieces and serve.

Notes

• Drizzle with melted chocolate after cooling for extra indulgence.
• Sprinkle flaky sea salt for a salted caramel variation.
• Use saltines or digestive biscuits instead of graham crackers if preferred.
• Add cinnamon or nutmeg to the caramel for a spiced version.

Nutrition

• Serving Size: 1 piece
• Calories: 180
• Sugar: 13g
• Sodium: 80mg
• Fat: 13g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 20mg