Pecan Pie Bark (Printable)
Buttery caramel and toasted pecans on crisp graham crackers, finished with melted chocolate for an irresistible shareable treat.
# What You'll Need:
→ Base
01 - 7 oz graham crackers, broken into large pieces
→ Caramel Layer
02 - 4 oz (1/2 cup) unsalted butter
03 - 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:
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 to 3 minutes until thickened and glossy.
03 - Pour the hot caramel mixture evenly over the graham cracker base, spreading carefully with a spatula to cover all pieces.
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 is bubbling.
05 - Remove from the oven and immediately scatter the chocolate chips evenly across the top. Let sit for 3 to 4 minutes, then spread the melted chocolate into an even layer using an offset spatula.
06 - Optionally sprinkle with sea salt. Allow to cool completely at room temperature, or refrigerate for faster setting.
07 - Once fully set, break into irregular pieces and store in an airtight container.
# Expert Tips:
01 -
- It gives you every single flavor of pecan pie without the stress of making a crust from scratch.
- The bark breaks into beautiful irregular shards that look stunning on any dessert table.
02 -
- Do not walk away from the caramel while it boils because it goes from perfect to burnt in what feels like seconds.
- The chocolate chips will not melt properly if you wait too long after pulling the pan from the oven, so have them ready and measured before you need them.
03 -
- Toasting the pecans in a dry pan for five minutes before using them doubles the depth of flavor and takes almost no effort.
- Press the pecans gently into the caramel before baking so they adhere and do not fall off when you break the bark later.