Pecan Pie Bark
Pecan pie bark is everything you love about pecan pie — buttery brown-sugar caramel, toasted pecans, and a crackly snap — layered over crisp graham crackers on a sheet pan. No pie crust, no corn syrup, no slicing: just 10 minutes of hands-on work, one quick bake, and shards that disappear from the cookie tray first.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine American
Servings 24 pieces
Calories 215 kcal
- 12 full graham cracker sheets about 1 1/2 sleeves
- 1 cup unsalted butter 2 sticks
- 1 cup packed light brown sugar
- 1/4 teaspoon fine salt
- 1 teaspoon pure vanilla extract
- 2 cups chopped pecans toasted
- 1/2 cup semi-sweet chocolate chips optional, for drizzling
- Flaky sea salt for sprinkling (optional)
Heat the oven and prep the pan: Heat the oven to 350°F (175°C). Line a rimmed baking sheet (about 13x18 inches) with parchment paper or foil, then lightly grease it. Arrange the graham crackers in a single layer, breaking pieces as needed to fill the pan edge to edge.
Toast the pecans: Spread the chopped pecans on a small baking sheet and toast in the oven for 5 to 7 minutes, until fragrant and a shade darker. Set aside and keep the oven on.
Make the caramel: In a medium saucepan over medium heat, melt the butter with the brown sugar and salt, stirring often. Once it boils, stop stirring and let it bubble steadily for 2 minutes — it should look glossy and slightly thickened. Remove from the heat and stir in the vanilla (it will bubble up).
Pour and top: Immediately pour the hot caramel evenly over the graham crackers and spread it to the edges with an offset spatula. Sprinkle the toasted pecans evenly over the top and press them gently into the caramel.
Bake: Bake for 8 to 10 minutes, until the caramel is bubbling all over and the edges are a shade darker. Do not walk away — caramel goes from perfect to burnt fast.
Add chocolate and salt (optional): While the bark is still hot, sprinkle the chocolate chips over the top, wait 2 minutes for them to soften, then drag a knife or spatula through them for a marbled drizzle. Sprinkle with flaky sea salt if you like.
Cool and break: Let the bark cool completely in the pan, about 30 minutes, then chill for 15 minutes for the cleanest snap. Lift it out by the parchment and break or cut it into irregular shards.
The caramel must boil for a full 2 minutes without stirring — undercooked caramel stays sticky, overcooked caramel turns bitter. Set a timer.
Line the pan with parchment or foil AND grease it: hot caramel sticks to everything, including ungreased parchment.
Toast the pecans first. Raw pecans taste flat; 5 minutes in the oven gives them the nutty depth that makes this taste like real pecan pie.
Let the bark cool completely before breaking it — warm bark bends instead of snapping, and the caramel will smear.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months with parchment between layers. Keyword cookie tray, easy desserts, holiday baking, pecan pie bark, pecan recipes, Thanksgiving desserts