Do you love the rich, caramel-like flavor and crunchy nuts of a classic pecan pie, but dread the fuss of making a crust and dealing with a potentially runny filling? Or maybe you just want all that goodness in a shareable, snackable form?

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Preheat and Prep Pan
Step 2: Make the Pecan Toffee
Step 3: Boil and Thicken
Step 4: Add Vanilla and Spread
Step 5: Bake Until Bubbly
Step 6: Cool and Break

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1: Can I use salted butter?
Q2: Can I use saltine crackers instead of graham crackers?
Q3: Why did my butter and sugar separate?
Q4: Can I add chocolate?

Easy Pecan Pie Bark Recipe (Better Than The Pie!)

Description
Ingredients
Instructions
Notes
Nutrition
Did you make this recipe?

This Pecan Pie Bark is the answer to your prayers! Also known as “Pecan Praline Graham Cracker Bark,” this recipe is often hailed as “crack” because it is completely addictive. It combines a crispy graham cracker base with a rich, bubbling toffee layer made from brown sugar and butter, all loaded with toasted pecans. It’s easier than pie, faster to make, and perfect for holiday gifting or satisfying a sweet tooth in a hurry. Get ready to make the most popular treat on the cookie tray!

Ingredients

This recipe uses just 6 simple ingredients to create a complex, delicious flavor profile.

Ingredient	Amount/Quantity	Notes
Graham Crackers	17 sheets	Enough to line a standard baking sheet
Light Brown Sugar	1 ½ cups	Packed; creates the caramel flavor
Unsalted Butter	1 ½ cups (3 sticks)	Cut into pieces for even melting
Chopped Pecans	2 ½ cups	Use fresh, raw pecans
Pure Vanilla Extract	1 teaspoon
Salt	¼ teaspoon	Balances the sweetness perfectly

Timing

This treat comes together incredibly fast on the stovetop and finishes quickly in the oven.

Preparation Time: 15 minutes
Cooking Time: 12 minutes (2 mins stovetop + 10 mins oven)
Cooling Time: 1-2 hours
Total Time: Approximately 1 hour 30 minutes

Step-by-Step Instructions

Follow these simple steps to create a sheet pan full of crunchy, buttery pecan goodness.

Step 1: Preheat and Prep Pan

Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet (jelly roll pan) with aluminum foil for easy cleanup. Spray the foil generously with non-stick cooking spray. Arrange the graham cracker sheets in a single layer, breaking them if necessary to cover the entire bottom of the pan as seamlessly as possible.

Actionable Tip: Don’t skip the foil or the spray! The toffee gets very sticky and you’ll want to be able to lift the bark out easily once it’s cool.

Step 2: Make the Pecan Toffee

In a medium saucepan over medium heat, combine the unsalted butter, packed brown sugar, and chopped pecans. Stir gently as the butter melts. Once melted, bring the mixture to a soft boil.

Actionable Tip: “Soft boil” means bubbles are breaking the surface gently but steadily.

Step 3: Boil and Thicken

Once boiling, set a timer for exactly 2 minutes. Stir constantly during this time to prevent burning and ensure the sugar dissolves and caramelizes properly with the butter and nuts. The mixture will thicken slightly.

Step 4: Add Vanilla and Spread

Remove the saucepan from the heat immediately. Stir in the vanilla extract and salt. Carefully pour the hot pecan mixture over the prepared graham crackers. Use a spatula to spread it evenly, ensuring all the crackers are covered with the nutty topping.

Actionable Tip: Work quickly! The toffee starts to set as soon as it leaves the heat.

Step 5: Bake Until Bubbly

Place the baking sheet in the preheated oven and bake for 10 minutes. The topping will be bubbling vigorously all over. This second bake helps the toffee soak into the crackers slightly and crisp up.

Step 6: Cool and Break

Remove from the oven and place the pan on a wire rack. Let it sit completely undisturbed until it is fully cooled and hardened, which will take at least 1-2 hours. Once cool, lift the foil out of the pan and use your hands to break the bark into shards or pieces.

Nutritional Information

Nutritional information is an estimate per serving (assuming approx. 24 pieces). This is a rich treat!

Calories: Approx. 200-250 kcal
Fat: 18-20 g
Saturated Fat: 8-9 g
Carbohydrates: 20-25 g
Sugar: 15-18 g
Protein: 1-2 g

Healthier Alternatives

While this is a holiday indulgence, you can make a few tweaks:

Whole Wheat Grahams: Use whole wheat graham crackers for a slightly nuttier flavor and a tiny bit more fiber.
Reduce Sugar: You can try reducing the brown sugar to 1 ¼ cups, though it may affect the toffee texture slightly.
Nut Variety: Swap pecans for walnuts or almonds for a different nutrient profile.
Gluten-Free: Use gluten-free graham crackers to make this treat safe for those with gluten sensitivity.

Serving Suggestions

This Pecan Pie Bark is perfect for sharing!

Holiday Gift: Pack pieces in cellophane bags tied with ribbon for a delicious and appreciated homemade gift.
Cookie Tray Star: It adds a different shape and texture to a platter of round cookies.
Ice Cream Topper: Crumble smaller pieces over vanilla ice cream for a pecan pie sundae.
Coffee Companion: A small piece is the perfect sweet bite with a cup of strong coffee.

Common Mistakes to Avoid

For perfect bark every time, avoid these pitfalls:

Underboiling: If you don’t boil the butter and sugar mixture long enough, the toffee might be grainy or separate. Solution: Time the 2-minute boil exactly.
Burning the Toffee: High heat can scorch the sugar. Solution: Keep heat at medium and stir constantly.
Using Wax Paper: Wax paper will melt in the oven! Solution: Only use aluminum foil or parchment paper (foil is easier for removal).
Cutting Too Soon: If you try to break it while warm, it will be gooey and stringy. Solution: Be patient and let it cool completely until hard. You can pop it in the fridge to speed this up.

Storing Tips

This treat stores incredibly well, making it perfect for making ahead.

Room Temperature: Store the broken bark in an airtight container at room temperature for up to 1 week.
Refrigerate: You can store it in the fridge for up to 2 weeks if you prefer a crispier, colder toffee texture.
Freeze: This bark freezes beautifully! Store in a freezer-safe bag or container for up to 3 months. It tastes great straight from the freezer.

Conclusion

This Pecan Pie Bark is a revelation. It delivers all the deep, caramelized, nutty satisfaction of a pecan pie with a fraction of the effort. The combination of the crisp, buttery cracker base and the rich, chewy toffee topping is absolutely irresistible. Whether you call it “crack” or just delicious, this is one recipe you’ll want to keep in your back pocket for every holiday season.

Ready to make the easiest “pie” ever? Give this recipe a try and let us know what you think in the comments below! We love hearing from you. Don’t forget to rate the recipe and subscribe for more easy and delicious dessert ideas!

FAQs

Q1: Can I use salted butter?

Yes, you can. If using salted butter, simply omit the additional ¼ teaspoon of salt in the recipe.

Q2: Can I use saltine crackers instead of graham crackers?

Yes! Using saltines creates a treat often called “Christmas Crack” or “Saltine Toffee.” The salty-sweet contrast is delicious, but it won’t taste quite as much like pecan pie as the graham cracker version does.

Q3: Why did my butter and sugar separate?

Separation usually happens due to uneven heating or temperature shock. Ensure you boil the mixture gently and stir constantly. Adding the vanilla off the heat also helps. If it separates, try whisking vigorously to bring it back together before pouring.

Q4: Can I add chocolate?

Absolutely! Immediately after removing the pan from the oven (Step 5), sprinkle 1-2 cups of semi-sweet chocolate chips over the hot toffee. Let them sit for 5 minutes to melt, then spread evenly. You can then add the pecans on top of the chocolate, or keep them in the toffee layer.