Pecan Pie Bark (Printable Version)

Crispy caramel pecan bark with chocolate and graham crackers. Buttery, nutty, and utterly irresistible.

# What You'll Need:

→ Base

01 - 7 oz graham crackers, broken into large pieces

→ Caramel Layer

02 - 1/2 cup unsalted butter
03 - 1/2 cup light brown sugar, packed
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 (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 even layer, 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 cover all edges.
04 - Sprinkle the chopped toasted pecans evenly over the caramel layer. Bake in a preheated oven at 350°F 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, then spread the melted chocolate into a smooth, even layer using an offset spatula.
06 - Sprinkle with sea salt if desired. 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 for up to 1 week.

# Expert Tips:

01 -
  • It delivers every flavor of pecan pie without the stress of making an actual crust.
  • The bark shatters into beautifully imperfect shards that look stunning piled on a plate for guests.
  • You can have it cooling on the counter in under thirty minutes of active work.
02 -
  • Watch the caramel closely because thirty seconds too long turns silky into grainy and bitter.
  • Do not skip toasting the pecans because raw pecans taste flat and waxy compared to their toasted selves.
03 -
  • Use a silicone baking mat instead of parchment because nothing sticks to it and cleanup is instant.
  • Gently shake the pan after adding chocolate chips so they settle into gaps before melting for better coverage.

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