Why You’ll Love This Recipe
I like this recipe because it’s simple, fast, and requires only a few pantry ingredients. In less than 20 minutes, I can make a dessert that looks impressive and tastes indulgent. I also enjoy how versatile it is—I can break the bark into small pieces for gifting or serve it in larger chunks as a dessert platter centerpiece.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup butter
1 cup granulated sugar
1 teaspoon vanilla extract
12 graham crackers
1 1/2 cups pecans, halves or whole
1 baking sheet
Aluminum foil
Spatula
Heavy bottomed pot
Directions
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I preheat the oven to 325°F and line a baking sheet with aluminum foil.
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I arrange the graham crackers in a single layer on the sheet, breaking them if needed to fit.
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In a heavy pot, I combine butter, sugar, vanilla, and pecans. I bring the mixture to a boil over medium-low heat.
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I cook for 3 minutes, stirring constantly so the caramel doesn’t burn.
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I carefully pour the hot mixture over the graham crackers and spread it evenly with a spatula.
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I bake for 8 minutes, until bubbly and golden.
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I let it cool completely, then break it into pieces for serving.
Servings and Timing
This recipe makes about 12–16 pieces, depending on how it’s broken. Prep time is 10 minutes, bake time is 8 minutes, and total time is around 18 minutes.
Variations
Sometimes I drizzle melted chocolate over the cooled bark for a turtle-inspired version. I also like sprinkling a little sea salt on top for a sweet-salty contrast. For extra crunch, I mix in a handful of crushed pretzels along with the pecans.
Storage/Reheating
I store pecan pie bark in an airtight container at room temperature for up to 5 days. It can also be refrigerated for up to a week. For longer storage, I freeze the bark in layers separated by parchment paper for up to 2 months. No reheating is needed—just enjoy it as is.
FAQs
Can I use brown sugar instead of granulated sugar?
Yes, brown sugar gives the caramel a deeper, richer flavor.
Can I use salted butter?
Yes, but I usually reduce added salt elsewhere to keep it balanced.
Can I make this bark with other nuts?
Yes, walnuts or almonds work well, though pecans give it the classic flavor.
How do I keep the caramel from burning?
I cook it over medium-low heat and stir constantly.
Can I add chocolate?
Yes, I drizzle melted chocolate over the cooled bark for extra decadence.
Can I use cinnamon or spices?
Yes, a pinch of cinnamon or nutmeg adds warmth to the flavor.
Why line the baking sheet with foil?
It prevents sticking and makes cleanup much easier.
Can I double this recipe?
Yes, I use a larger baking sheet and bake in the same way.
Can I make this gluten-free?
Yes, I use gluten-free graham crackers.
How do I cut or break the bark neatly?
I let it cool completely, then use my hands or a sharp knife to break it into chunks.
Conclusion
This pecan pie bark is one of my favorite quick desserts because it’s rich, crunchy, and full of buttery caramel flavor. I love how easy it is to make in just minutes, yet it tastes like a classic pecan pie. Whether for gifting, entertaining, or simply indulging, this bark always disappears fast.
