Pecan Pie Bark (Printable)
Crisp graham cracker bark layered with buttery caramel, toasted pecans, and rich chocolate.
# What You 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 - Sea salt, for sprinkling (optional)
# How-To:
01 - Line a large baking sheet with parchment paper or a silicone baking mat. Arrange graham cracker pieces in a single layer with edges touching to form an even base.
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, stirring constantly, and simmer for 2 to 3 minutes until the mixture thickens and becomes glossy.
03 - Pour the hot caramel mixture evenly over the graham cracker base, spreading carefully with a spatula to cover all pieces.
04 - Sprinkle 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 scatter the chocolate chips evenly across the top. Let sit for 3 to 4 minutes until softened, then spread the melted chocolate 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 captures every flavor of pecan pie without the stress of making an actual crust.
- The combination of crunchy, chewy, and melty chocolate makes it impossible to stop at one piece.
02 -
- Watch the caramel like a hawk once it starts boiling because thirty seconds too long turns silk into bitterness.
- Toasting pecans in a dry pan for five minutes before using them changes the entire flavor profile of this bark.
03 -
- Use an offset spatula for the chocolate layer because the bend lets you glide smoothly without tearing the pecans underneath.
- Let the caramel reach a genuine boil before counting your two to three minutes, otherwise the layer stays too soft and the bark will not snap cleanly.