Print

Ultimate Easy Pecan Pie Bark with Graham Cracker Base

Close-up of stacked squares of Pecan Pie Bark, featuring pecans, caramel, and a dark chocolate drizzle.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy Pecan Pie Bark for a simple, shareable treat that captures the rich, buttery flavor of classic pecan pie without baking a whole dessert. This recipe uses a crisp graham cracker base and a sweet pecan toffee topping, making it perfect for holiday trays or gifting.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves, lightly toasted
  • 1 cup semi-sweet chocolate chips (optional, for drizzling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 8 minutes. Remove from the oven.
  3. While the crust bakes, prepare the topping. In a small saucepan, combine the brown sugar, corn syrup, vanilla extract, and salt. Bring the mixture to a boil over medium heat, stirring constantly. Boil for exactly 1 minute, then remove from the heat immediately.
  4. Stir the toasted pecans into the hot sugar mixture until they are fully coated.
  5. Pour the pecan mixture evenly over the warm graham cracker crust. Spread it out gently with a spatula.
  6. Return the pan to the oven and bake for 10 to 12 minutes, or until the topping is bubbly and lightly browned. Watch carefully to prevent burning.
  7. Remove the pan from the oven and let it cool completely on a wire rack for at least 1 hour.
  8. If using chocolate chips, melt them in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the cooled bark in a decorative pattern.
  9. Chill the bark in the refrigerator for at least 30 minutes, or until the chocolate is set and the bark is firm.
  10. Lift the bark out of the pan using the parchment paper overhang. Break the bark into irregular, bite-size pieces. Store in an airtight container at room temperature or in the refrigerator.

Notes

  • Toasting the pecans beforehand deepens their flavor, which is key for this pecan pie flavor profile.
  • For a richer flavor, substitute 1/2 cup of the chocolate chips with white chocolate chips for a contrasting drizzle.
  • If you want a saltier finish, sprinkle a pinch of flaky sea salt over the chocolate drizzle before it sets.

Nutrition

Find it online: https://cookingbyjade.com/pecan-pie-bark-easy-recipe/