Buttery Pecan Pie Bark with Graham Crackers (Print version)
Crisp graham crackers covered with buttery brown sugar caramel and pecans, baked into easy break-apart bark.
# Ingredients:
For the bark
01 -
15 full graham cracker sheets, about 240 g, enough to cover a half-sheet pan
02 -
1 cup (226 g) unsalted butter
03 -
1 cup (200 g) packed light brown sugar
04 -
1/4 teaspoon fine salt
05 -
2 cups (225 g) pecans, roughly chopped
06 -
1 teaspoon vanilla extract
Optional finish
07 -
1/4 teaspoon flaky salt, for sprinkling
08 -
1/2 cup (85 g) semi-sweet chocolate chips, for a chocolate layer
# Instructions:
01 -
Preheat the oven to 350°F. Line a rimmed half-sheet pan with parchment paper or foil, then arrange the graham crackers in a tight single layer, breaking pieces as needed to fill the pan.
02 -
Combine the butter, brown sugar, and fine salt in a medium saucepan over medium heat. Stir until melted, then bring to a steady boil.
03 -
Once the mixture is bubbling steadily, cook for 2 full minutes while stirring and scraping the bottom of the pan. Remove from the heat.
04 -
Stir in the vanilla and chopped pecans. The mixture will bubble up slightly, so stir carefully.
05 -
Pour the hot pecan mixture over the graham crackers. Spread it evenly with a heatproof spatula, covering most of the crackers.
06 -
Bake for 9-11 minutes, until the topping is bubbling all over and the pecans smell toasted. Sprinkle with flaky salt if using.
07 -
Let the bark cool completely at room temperature until firm, about 45-60 minutes. Break into pieces and store airtight.
# Good to know:
01 -
Best made on a dry day for the crispest texture.
02 -
Cool completely before breaking or packaging.
03 -
Store airtight at room temperature for up to 1 week.