Pecan Pie Bark is so buttery and crunchy and nutty it may force me to give up my pecan pie addiction. Also known as Graham Cracker Toffee, this easy recipe will help you win friends and influence people whenever you make it.
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A Bark By Any Other Name
Pecan pie bark has a host of nicknames: from cracker bark to pecan toffee to graham cracker brittle to pecan brittle. The list is endless.
But no matter what you call it, this candy bark is fantastic.
And So Simple.
You'll melt butter and brown sugar together, add chopped pecans, bring it to a boil for two minutes, pour it over a sheet pan full of graham crackers laid end to end. Then let it sit.
And resist the urge to start snacking immediately.
If you love this recipe, you must try White Chocolate Peppermint Saltine Bark and these Easy Brownie Cookies Made from a Box Mix too.
Pecan lovers rejoice and try these other recipes incorporating the Southern nut such as Easy Pecan Pie, Espresso Date Pecan Pie, Pecan Mini Tarts or Pretzel Chocolate Pecan Cookie Recipe, Best Mexican Snowballs or Clumpy Molasses Pecan Granola Recipe.
But don't forget about Pecans Dipped in Chocolate, which makes a great gift.
Pecan Pie Bark Ingredients
- Graham Crackers (approximately 15 sheets)
- Butter, 1 cup or two sticks
- Brown Sugar, 1 cup (use light or brown)
- Pecans, two cups
- Vanilla Extract, 1 teaspoon
- Sea Salt, ¼ teaspoon
Tools to Make Graham Cracker Bark
- Half sheet pan (in a pinch use a 13x9 cake pan)
- Foil
- Sauce pot
- Rubber or heatproof spatula or wooden spoon
- Sharp knife or meat mallet for chopping pecans
- Easy to Use Digital Cooking Thermometer (⬅️I've used this one for years)
- Airtight container for storage (or resealable bag)
How to Make Pecan Bark
Roughly chop pecans or pound them with meat mallet. You want a mix of sizes, mostly pea-sized but leave some chopped in half or whole for texture.
Preheat oven to 350°F.
Line your sheet pan or a 13x9 cake pan with foil.
Cover the pan with a layer of graham crackers.
In a medium sauce pot, over low to medium heat, melt butter and brown sugar together using a spatula or wooden spoon to stir consistently. Be sure to scrape the bottom and sides of the pot.
Bring the brown sugar and butter mixture to a boil.
Once boiling, maintain a boil for two minutes. Set a timer, don't guesstimate.
Carefully pour the sugar/pecan mixture over the sheet pan of graham crackers. Mind your skin, boiling sugar is hot.
Spread the mixture around with a spatula if you've ended up with most of it at one end of the tray or another but don't fuss too much.
Once the tray is in the oven, the sugar mixture will spread out on its own.
Once the tray is in the oven, the sugar mixture will spread out on its own.
The bark should cool and set up within an hour.
Some recipes would have you put this tray in the freezer or fridge to cool down or set up. This is not necessary and frankly, a fridge can add unwanted moisture to a candy bark dessert like this.
Just leave the candy on the counter and store it on the counter at room temperature.
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Recipe
Pecan Pie Bark
Pecan Pie Bark is a buttery and crunchy and nutty candy with a graham cracker base. Get my tips for success when you make this for your next gathering.
Ingredients
- 15 sheets Graham Crackers (approximately)
- 1 cup (2 sticks) Butter
- 1 cup Brown Sugar (light or dark)
- 2 cups Pecans, roughly chopped
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Sea Salt
Instructions
Roughly chop pecans or pound them with meat mallet. You want a mix of sizes, mostly pea-sized but leave some chopped in half or whole for texture.
Preheat oven to 350°F.
Line your sheet pan or a 13x9 cake pan with foil.
Cover the pan with a layer of graham crackers.
In a medium sauce pot, over low to medium heat, melt butter and brown sugar and sea salt together using a spatula or wooden spoon to stir consistently. Be sure to scrape the bottom and sides of the pot.
Bring the brown sugar and butter mixture to a boil.
Once boiling, maintain a boil for two minutes. Set a timer, don't guesstimate.
Remove from heat.
Immediately add vanilla extract and chopped pecans to the boiling sugar mixture and stir.
Carefully pour the sugar/pecan mixture over the sheet pan of graham crackers. Mind your skin, boiling sugar is hot.
Spread the mixture around with a spatula if you've ended up with most of it at one end of the tray or another but don't fuss too much.
Once the tray is in the oven, the sugar mixture will spread out on its own.
Bake at 350°F for ten minutes.
Remove from oven and let cool.
The bark should cool and set up within an hour.
Some recipes would have you put this tray in the freezer or fridge to cool down or set up. This is not necessary and frankly, a fridge can add unwanted moisture to a candy bark dessert like this.
Just leave it on the counter and store it on the counter at room temperature.
Catherine
Recipes look great!
Jennifer Osborn
Thanks so much Catherine! Not sure how I missed your comment.
Penny
How far in advance can you make this recipe and have it still be fresh as a Christmas gift?
Jennifer Osborn
You can wrap in wax paper and put it in a tin or an airtight container and leave it at room temperature for up to two weeks.
Or you can wrap it really well seal it in a freezer safe bag and then tuck it into a freezer safe container and freeze it for up to three months.
Hope this helps, happy holidays!