Pecan Pie Bark (Print)
Crispy graham cracker bark topped 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 - 4 oz (1/2 cup) unsalted butter
03 - 3.5 oz (1/2 cup) light brown sugar
04 - 1/4 cup pure maple syrup
05 - 1/2 tsp vanilla extract
06 - 1/4 tsp kosher salt
→ Topping
07 - 7 oz (about 2 cups) roughly chopped pecans, toasted
08 - 6 oz (1 cup) semi-sweet chocolate chips
09 - Sea salt, for sprinkling (optional)
# How To Make It:
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 coat all pieces uniformly.
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 begins to bubble.
05 - Remove from the oven and immediately scatter the chocolate chips evenly across the hot surface. 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 one week.
# Expert Advice:
01 -
- It delivers every flavor of pecan pie in a fraction of the time with zero crust anxiety.
- The combination of crunchy graham crackers, gooey caramel, and a slick of melted chocolate is the kind of thing people genuinely cannot stop eating.
02 -
- Do not walk away from the caramel while it boils because it goes from perfect to burnt in seconds and there is no fixing it once that happens.
- Toasting the pecans before adding them is the single step that takes this from good to unforgettable.
03 -
- Add a pinch of cinnamon to the caramel as it cooks for a warm, subtle spice that makes the maple flavor even more pronounced.
- Substitute half the pecans with walnuts if you want a more complex nutty flavor without losing that classic pecan pie character.