Pecan Pie Bark

5 from 2 votes

This nutty, crunchy Pecan Pie Bark is going to be your next obsession. The sweet graham crackers provide the perfect base for a buttery toffee coating that is loaded with chopped pecans.

Prep Time10

Cook Time13

Total Time23

Course: Dessert

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

15-17 graham crackers
2 1/2 cups chopped pecans
1 1/2 cups (300g) light brown sugar
1 1/2 cups salted butter
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F. Line a baking sheet with aluminum foil. Rub the foil with a stick of butter or lightly spray with cooking spray.
Arrange the sheets of graham crackers on the baking sheet to completely cover the foil. Set aside.
15-17 graham crackers
In a medium saucepan over medium heat, add the pecans, brown sugar, butter, cinnamon, and salt. Cook, stirring frequently, until the butter is melted and and the mixture comes to a gentle boil. Once boiling, cook for 2 minutes, then remove from the heat.
2 1/2 cups chopped pecans, 1 1/2 cups (300g) light brown sugar, 1 1/2 cups salted butter, 1/4 teaspoon salt, 1/4 teaspoon ground cinnamon
Stir in the vanilla, then pour the pecan toffee mixture evenly over the graham crackers. It's okay if it doesn't completely cover all of the graham crackers.
1 teaspoon vanilla extract
Bake for 10 minutes until bubbly. Remove from the oven and let cool completely before breaking the pecan pie bark into squares to serve.

Notes

Storage: Store the pecan pie bark in an airtight container on the counter for up to 5 days or freeze for up to 3 months.
For nutrition purposes, one serving is one square or 1/2 of a graham cracker sheet.

Nutrition

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