Why this Pecan Pie Bark is irresistible

Imagine a thin, crispy **graham cracker crust** layered with a glossy, buttery **caramel toffee** that holds crunchy, toasted **pecan halves**. Each bite delivers a contrast of textures: a delicate snap from the base, a gooey caramel middle, and a rich, nutty finish. It’s a shortcut to the flavor of pecan pie—without the fuss of blind-baking a crust or worrying about a soggy bottom.

Ingredients

Gather the following:

• 13 graham crackers — broken or crushed to fit a rimmed baking sheet (this forms the crisp, sweet base).
• 1 cup (2 sticks) unsalted butter — provides richness and creates a glossy caramel when combined with sugar.
• 1 cup brown sugar — melts into a deep, toffee-like caramel; use packed brown sugar for the best texture.
• 2 cups pecan halves, roughly chopped — the star ingredient: toasting them enhances aroma and crunch.
• ¼ teaspoon salt — balances sweetness and amplifies nutty flavors.
• 1 to 2 teaspoons pure vanilla extract — adds warm, fragrant depth to the caramel.

Ingredient roles explained

Graham crackers: create a thin, sweet foundation that crisps in the oven and supports the caramel.

Butter: the fat that dissolves sugar and creates a glossy, tender caramel layer.

Brown sugar: gives molasses notes and helps the mixture set into a chewy-toffee texture.

Pecans: add crunch, richness, and the classic pecan pie flavor.

Salt & Vanilla: small but essential: salt brightens the overall taste; vanilla rounds and deepens the sweetness.

Equipment

• Rimmed baking sheet (quarter-sheet or similar)
• Parchment paper or silicone baking mat
• Medium saucepan
• Wooden spoon or heatproof spatula

Step-by-step Instructions

1. Preheat & prepare: Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or a silicone mat. Arrange the 13 graham crackers in a single layer to fully cover the surface; break pieces as needed so there are no large gaps.
2. Toast the pecans: Spread the 2 cups pecan halves on a small baking pan and toast in the oven for 6–8 minutes, until fragrant. Watch closely so they don’t burn. Roughly chop and set aside.
3. Make the caramel: In a medium saucepan over medium heat, melt the 1 cup (2 sticks) butter. Add the 1 cup brown sugar and whisk until dissolved. Bring to a gentle simmer (do not boil aggressively) for 2–3 minutes, stirring constantly so the sugar dissolves and the mixture becomes glossy. Remove from heat and stir in ¼ teaspoon salt and 1–2 teaspoons vanilla extract.
4. Pour and top: Immediately pour the hot caramel evenly over the arranged graham crackers and use a spatula to spread quickly. Sprinkle the chopped toasted pecans evenly across the top, pressing them gently into the caramel so they adhere.
5. Bake to set: Return the baking sheet to the oven and bake at 350°F for about 8–10 minutes—this helps the caramel bubble and further bond with the crackers. Keep an eye to avoid over-browning.
6. Cool completely: Remove from the oven and allow the bark to cool at room temperature for at least 1 hour until fully set. For faster setting, refrigerate for 20–30 minutes. Once set, break into irregular pieces.
7. Optional finishing touch: Sprinkle with flaky sea salt or lightly drizzle melted dark chocolate over the top for contrast.

Serving Suggestions

Serve pieces on a dessert board alongside vanilla ice cream, fresh berries, or coffee. For gifting, stack pieces between parchment and tie with twine in a decorative box.

Why this recipe is loved

It captures all the classic elements of pecan pie—rich butter, deep brown sugar caramel, and toasted nuts—without the work of a full pie. The thin, crunchy graham base keeps every bite crisp; the quick bake time makes it ideal for last-minute desserts, and the result is highly shareable.

Storage & Make-Ahead

Store in an airtight container at room temperature for up to 2 weeks. Layer pieces with parchment. To freeze: wrap well and freeze up to 3 months. Thaw at room temperature before serving.