Pecan Pie Bark (Printable version)
Crispy graham crackers layered with maple caramel, toasted pecans, and rich chocolate in shareable bark form.
# What you need:
→ Base
01 - 7 oz graham crackers (or digestive biscuits), 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 (optional)
# How To:
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 ensure full coverage.
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 top. Let sit for 3 to 4 minutes until softened, then spread 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 captures everything you crave about pecan pie but comes together in a fraction of the time with zero crust anxiety.
- The caramel sets into a buttery toffee that shatters perfectly against the chocolate layer.
02 -
- Watch the caramel like a hawk because thirty seconds too long on the heat turns it from golden to burnt and bitter in a flash.
- Letting the chocolate sit on the hot caramel before spreading is the trick that prevents seized, grainy chocolate.
03 -
- Toasting pecans in a dry skillet for four to five minutes over medium heat releases more flavor than using them raw, and you can smell the exact moment they are ready.
- Warming your offset spatula under hot water and drying it before spreading chocolate gives you a silkier, streak free finish.