Pecan Pie Bark (Print Version)

Crispy graham crackers layered with buttery caramel, toasted pecans, and rich chocolate in irresistible bark form.

# 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 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 Steps:

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 the mixture thickens and turns glossy.
03 - Pour the hot caramel evenly over the graham cracker layer, spreading carefully with a spatula to coat all pieces.
04 - Scatter the toasted, chopped 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 so the residual heat melts the chocolate, then spread 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 Tips:

01 -
  • You get all the gooey, nutty joy of pecan pie without rolling a single crust or fussing with fillings.
  • It breaks into gorgeous rustic shards that look impressive piled on a plate at any gathering.
  • The combination of crunchy graham crackers, sticky caramel, and smooth chocolate is genuinely addictive.
02 -
  • Do not walk away from the caramel on the stove, it goes from perfect to burnt in seconds and there is no fixing it.
  • Toasting the pecans before baking is the single step that transforms this from good to unforgettable.
03 -
  • Use an offset spatula for spreading the chocolate, it gives you a thinner, more elegant layer with zero frustration.
  • The caramel should coat the back of a spoon before you pour it, that is your visual cue that it has cooked enough.

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