Pecan Pie Bark

This Pecan Pie Bark is the perfect holiday treat! A buttery, crisp base topped with a sweet caramel-pecan layer that melts in your mouth. Simple to make and irresistibly delicious!

Ingredients (Serves 8-10)

16 sheets of graham crackers (about 2 sleeves)
1 cup unsalted butter
1 cup brown sugar (packed)
1/4 teaspoon salt
2 cups pecan halves
1 teaspoon vanilla extract

Instructions

Prepare the Baking Sheet:
Preheat your oven to 350°F (175°C). Line a rimmed baking sheet (10×15-inch works best) with parchment paper or aluminum foil, ensuring it goes up the sides for easy cleanup. Arrange graham crackers in a single layer to cover the entire bottom of the pan.
Make the Caramel Sauce:
In a medium saucepan, melt the butter and brown sugar over medium heat, stirring constantly. Bring the mixture to a boil and let it simmer for 2-3 minutes, stirring occasionally. Once the sugar has dissolved and the mixture is bubbly, remove it from the heat and stir in the vanilla extract and salt.
Add the Pecans:
Fold the pecans into the caramel sauce until evenly coated.
Assemble the Bark:
Pour the caramel-pecan mixture over the graham crackers, spreading it out evenly with a spatula to cover all the crackers.
Bake the Bark:
Place the pan in the preheated oven and bake for 8-10 minutes, or until the caramel is bubbling all over.
Cool and Break:
Remove the pan from the oven and allow the bark to cool completely at room temperature. Once cooled, break into pieces and enjoy!

Storage Tips

Store pecan pie bark in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.

Tips

Add Chocolate: Drizzle melted chocolate over the cooled bark for an extra indulgent treat.
Even Layer: Make sure to spread the caramel-pecan mixture evenly so every piece gets that gooey goodness.
Use a Candy Thermometer (Optional): If you want precise caramel, boil until it reaches 250°F (hard-ball stage).