Pecan Pie Bark (Printable)
Crisp bark with buttery caramel, toasted pecans, and melted chocolate over a graham cracker base.
# 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
# Directions:
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.
02 - In a medium saucepan over medium heat, melt the butter. Add brown sugar, maple syrup, vanilla extract, and 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.
04 - Sprinkle chopped toasted pecans over the caramel layer. Bake in a preheated oven at 350°F for 8-10 minutes until the caramel bubbles.
05 - Remove from the oven and immediately scatter chocolate chips evenly over 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. Once fully set, break into irregular pieces.
# Expert Tips:
01 -
- It captures every flavor of pecan pie without the stress of rolling dough or babysitting a custard.
- The combination of crunchy graham crackers, gooey caramel, and a thin chocolate shell is genuinely difficult to stop eating.
02 -
- Watch the caramel closely because thirty seconds too long turns it from luscious to burnt and bitter.
- Letting the chocolate sit on the hot bark before spreading is the trick that saves you from seizing it with direct heat.
03 -
- Err on the side of undercooking the caramel slightly because it continues to firm up in the oven.
- Use chocolate you would eat on its own since the quality shines through in the final layer.