Pecan Pie Bark
Pecan Pie Bark
Ingredients
For the Pecan Pie Bark
- 1 cup unsalted butter, melted
- 1 1/2 cups light brown sugar, packed
- 1/4 teaspoon fine sea salt
- 1 1/2 cups pecans, chopped
- 12 graham crackers, full sheets
Instructions
- 1
Preheat your oven to 350°F. Line a 9x13 inch baking sheet with parchment paper, ensuring the paper extends over the sides of the pan for easy removal later.
⏱️ 5 min•🌡️ 350
- 2
Arrange the graham cracker sheets in a single layer on the prepared baking sheet. Break the crackers as needed to fit them snugly and cover the entire bottom of the pan.
⏱️ 2 min
- 3
In a medium saucepan, melt the unsalted butter over medium heat.
⏱️ 2 min
- 4
Add the packed light brown sugar and fine sea salt to the melted butter. Bring the mixture to a boil, stirring constantly with a whisk or wooden spoon. Once boiling, reduce the heat to medium-low and continue to boil gently for 3 to 5 minutes, stirring frequently, until the mixture thickens slightly and transforms into a rich caramel sauce.
⏱️ 7 min
- 5
Remove the saucepan from the heat and immediately stir in the chopped pecans until they are evenly coated with the caramel sauce.
⏱️ 1 min
- 6
Promptly pour the hot pecan caramel mixture evenly over the arranged graham crackers. Use a heat-proof spatula to gently spread the mixture, ensuring all the crackers are covered.
⏱️ 1 min
- 7
Bake in the preheated oven for 10 to 12 minutes, or until the caramel topping is bubbly and appears slightly darker around the edges.
⏱️ 12 min•🌡️ 350
- 8
Remove the baking sheet from the oven and place it on a wire rack to cool completely. This step is crucial for achieving a crunchy bark. Allow it to cool for at least 2 hours at room temperature, or chill in the refrigerator for 30 to 60 minutes to speed up the cooling process.
⏱️ 120 min
- 9
Once fully cooled and firm, lift the parchment paper to remove the pecan pie bark from the pan. Break or cut the bark into desired pieces. Store any leftover bark in an airtight container at room temperature for up to 1 week.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pecan Pie Bark
Ingredients
For the Pecan Pie Bark
- 1 cup unsalted butter, melted
- 1 1/2 cups light brown sugar, packed
- 1/4 teaspoon fine sea salt
- 1 1/2 cups pecans, chopped
- 12 graham crackers, full sheets
Instructions
- 1
Preheat your oven to 350°F. Line a 9x13 inch baking sheet with parchment paper, ensuring the paper extends over the sides of the pan for easy removal later.
⏱️ 5 min•🌡️ 350 - 2
Arrange the graham cracker sheets in a single layer on the prepared baking sheet. Break the crackers as needed to fit them snugly and cover the entire bottom of the pan.
⏱️ 2 min - 3
In a medium saucepan, melt the unsalted butter over medium heat.
⏱️ 2 min - 4
Add the packed light brown sugar and fine sea salt to the melted butter. Bring the mixture to a boil, stirring constantly with a whisk or wooden spoon. Once boiling, reduce the heat to medium-low and continue to boil gently for 3 to 5 minutes, stirring frequently, until the mixture thickens slightly and transforms into a rich caramel sauce.
⏱️ 7 min - 5
Remove the saucepan from the heat and immediately stir in the chopped pecans until they are evenly coated with the caramel sauce.
⏱️ 1 min - 6
Promptly pour the hot pecan caramel mixture evenly over the arranged graham crackers. Use a heat-proof spatula to gently spread the mixture, ensuring all the crackers are covered.
⏱️ 1 min - 7
Bake in the preheated oven for 10 to 12 minutes, or until the caramel topping is bubbly and appears slightly darker around the edges.
⏱️ 12 min•🌡️ 350 - 8
Remove the baking sheet from the oven and place it on a wire rack to cool completely. This step is crucial for achieving a crunchy bark. Allow it to cool for at least 2 hours at room temperature, or chill in the refrigerator for 30 to 60 minutes to speed up the cooling process.
⏱️ 120 min - 9
Once fully cooled and firm, lift the parchment paper to remove the pecan pie bark from the pan. Break or cut the bark into desired pieces. Store any leftover bark in an airtight container at room temperature for up to 1 week.
⏱️ 5 min