Pecan Pie Bark (Printable)

Buttery caramel and toasted pecans on crisp graham crackers, finished with melted chocolate.

# What You’ll Need:

→ Base

01 - 200 g (about 7 oz) graham crackers, 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

# Directions:

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.
02 - In a medium saucepan over medium heat, melt the butter. Add brown sugar, maple syrup, vanilla extract, and kosher salt. Bring to a gentle boil, stirring constantly, and simmer for 2–3 minutes until thickened and glossy.
03 - Pour the hot caramel mixture evenly over the graham cracker base, spreading carefully with a spatula to coat.
04 - Sprinkle the chopped toasted pecans evenly over the caramel layer. Bake in a preheated oven at 350°F (175°C) for 8–10 minutes until the caramel is bubbling.
05 - Remove from the oven and immediately scatter chocolate chips evenly across the top. Let sit for 3–4 minutes to soften, then spread the melted chocolate into a smooth, even layer using an offset spatula.
06 - Sprinkle lightly with sea salt if desired. 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 Suggestions:

01 -
  • It delivers every flavor of classic pecan pie in a fraction of the time and with zero pastry anxiety.
  • The contrast of crunchy graham crackers, gooey caramel, toasted pecans, and a smooth chocolate cap is genuinely addictive.
  • You probably have most of the ingredients in your pantry right now, and the hands on work is under twenty minutes.
02 -
  • Watch the caramel like a hawk while it simmers because going from perfect to burnt happens shockingly fast.
  • Do not skip toasting the pecans in a dry pan first because raw pecans taste flat and waxy compared to the deeply fragrant toasted version.
  • The bark needs to cool completely before you break it or the chocolate layer will smear and the caramel will not hold its shape.
03 -
  • Use a heavy bottomed saucepan for the caramel because thin pans create hot spots that scorch the sugar before you can react.
  • Let the chocolate sit undisturbed for the full three to four minutes before spreading because patience here means a silkier, more even layer.

Return