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Pecan Pie Bark

Pecan pie bark layers graham crackers with a buttery brown sugar and pecan topping. Bake until bubbling, then cool until firm for a crisp, breakable treat.
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Prep Time 10 minutes
Cook Time 14 minutes
Cooling 1 hour
Total Time 1 hour 24 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the base
  • 12 graham cracker sheets whole
For the pecan topping
  • 1 cup unsalted butter
  • 1 cup light brown sugar packed
  • 0.25 teaspoon salt
  • 1.5 cups pecans chopped
  • 1 teaspoon vanilla extract

Equipment

  • 1 10x15-inch rimmed baking sheet

Method
 

Prepare the base
  1. Heat the oven to 350°F.
  2. Line a 10x15-inch rimmed baking sheet with parchment paper.
  3. Arrange the graham crackers in a single layer on the pan, breaking them as needed to cover the bottom.
Make the pecan topping
  1. Melt the butter, brown sugar, and salt in a medium saucepan over medium heat, stirring until the mixture boils.
  2. Boil for 2 minutes without stirring.
  3. Remove the pan from the heat, then stir in the pecans and vanilla until evenly combined.
Bake and cool
  1. Pour the hot pecan mixture over the crackers and spread it evenly.
  2. Bake for 10–12 minutes, until the topping is bubbling across the surface.
  3. Cool completely on the baking sheet, about 1 hour, until firm.
  4. Break into pieces.

Notes

For the best crisp texture, let the bark cool completely until firm before breaking it into pieces. Store airtight in the refrigerator for up to 1 week; it can be frozen for up to 2 months. Use gluten-free graham crackers for a gluten-free variation.