This easy Pecan Pie Bark recipe comes together with honey graham crackers, butter, brown sugar, and plenty of crunchy pecans!
You know that feeling when you’re halfway through a holiday season, you’ve already made three casseroles, two pies, and you’re mentally negotiating how to sneak away for a nap? That was me last Thanksgiving. And then, of course, I realized we had no “little something” to go with coffee after dinner. Not a cookie, not a brownie crumb. Nothing. Nada.
I panicked. But in that frantic scrounging-around moment, I found a half-eaten box of graham crackers in the pantry (probably from s’mores night two months prior), some pecans I bought for “future use,” and—praise be—a stick of butter in the fridge. I figured if there was ever a time to MacGyver dessert, this was it. And that’s how this Pecan Pie Bark was born. Out of sheer necessity and a bit of stubbornness. My family inhaled it before I even got the coffee poured. And yes, they thought I planned it all along. Cue my victory lap.
Why You’ll Love This Pecan Pie Bark Recipe?
Let me paint you a picture. It’s late afternoon. You’ve got your favorite cozy socks on, maybe an oversized sweater that’s seen better days (no judgment), and a hot mug of tea or coffee. You reach for something sweet but not too fussy. Enter: Pecan Pie Bark.
Here’s why this stuff is basically magic:
- Fast and fuss-free. No dough to roll. No crusts to crimp. You’ll be snacking in 20 minutes.
- Tastes like pecan pie but without the commitment. No fancy ingredients, just simple, classic flavors.
- Perfect for gifting. Wrap it up in a cute tin or cellophane, and you’ve got yourself an easy, homemade gift.
- It’s addictive. Don’t say I didn’t warn you. I once ate half the pan while “tidying up the edges.”
Ingredient Notes:
Okay, let’s break it down. This Pecan Pie Bark recipe doesn’t require anything fancy. It’s all about those classic pantry staples coming together in a magical way.
You’ll need:
- 13 honey graham crackers. Yup, the cheap box works great.
- 1 cup (2 sticks) unsalted butter. This is not the time to skimp. Real butter gives the richness you need.
- 1 cup light brown sugar. Dark works too if you want a deeper, more molasses-y vibe.
- 2 cups pecan halves. I like them coarsely chopped for a mix of crunch and chew.
- ¼ teaspoon salt. Just a little bit to cut the sweetness.
- 2 teaspoons vanilla extract. Because vanilla makes everything better.
How To Make Pecan Pie Bark?
You won’t believe how ridiculously easy this is. Seriously.
Step 1: Prep Like a Pro (Or Close Enough)
Preheat your oven to 350°F. Then line a big ol’ baking sheet with foil and lightly butter it. I use a 15×10-inch sheet pan, but anything close works. Lay your graham crackers out in a single layer—kind of like tiling a very lazy floor.
Step 2: Make Liquid Gold
In a medium saucepan, melt your butter over medium heat. Once melted, stir in the brown sugar, pecans, and salt. Bring the whole thing to a boil, stirring constantly (yes, constantly—this isn’t the time to wander away). Let it bubble for 2 minutes. Then, off the heat, stir in that sweet vanilla.
Step 3: Pour It On
Want To Save This Recipe?
Pour the caramel-pecan mixture over the graham crackers. Use a spatula to spread it around so every cracker gets love.
Step 4: Bake It
Pop that pan in the oven for 10 minutes. It’ll be bubbly and golden and smell like your grandma’s house at Christmas.
Step 5: Cool & Break
Let the bark cool completely before you break it into irregular pieces. I love that they’re never perfect—kind of like life, right?
Storage Options:
- Countertop: Store it in an airtight container for about a week. (It’s never lasted that long at my house, but you do you.)
- Fridge: Keeps it extra snappy, which I kinda like.
- Freezer: Yup, you can freeze it! Layer the bark pieces with
parchment paper in a freezer-safe bag. Great for making ahead of time.
Variations and Substitutions:
You can totally make this Pecan Pie Bark your own. Here are a few ideas I’ve messed around with (some intentionally, some… not so much):
- Add Chocolate: Drizzle melted chocolate on top after it cools. Or spread a layer of chocolate chips on the hot bark and let them melt.
- Try Different Nuts: Walnuts, almonds, or a nut mix can give you a different flavor profile.
- Switch the Crackers: Saltines give it a nice salty vibe, and Club crackers add buttery richness.
- Add a Little Spice: A dash of cinnamon or nutmeg in the caramel takes it to a new level of cozy.
What to Serve with Pecan Pie Bark?
- Coffee or Hot Chocolate: Classic combo. It’s like cookies, but better.
- Ice Cream: Crumble it over vanilla ice cream for a killer sundae topping.
- Cheese Board: Yes, really. Sweet and salty with sharp cheddar? Trust me.
Frequently Asked Questions:
Do I have to use pecans?
Nope! Use your fave nut—or skip them entirely if nuts aren’t your jam.
Can I make it ahead?
Absolutely. This bark is super make-ahead friendly. Great for holiday prep.
How do I keep it from sticking together?
Once it’s cooled, layer it with
This Pecan Pie Bark has saved my bacon more times than I can count—last-minute bake sales, unexpected guests, or just satisfying my own sweet tooth at 10 p.m. If you make it, I’d love to hear how it goes! Did you devour it solo? Gift it to a friend? Eat it while hiding from your family in the laundry room? No judgment here.
Drop a comment and let’s swap stories!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pecan Pie Bark
Ingredients
- 13 whole honey graham crackers
- 2 sticks 1 c unsalted butter
- 1 c brown sugar light or dark (light preferred)
- 2 c pecan halves coarsely chopped or whole
- 1/4 tsp salt
- 2 tsp pure vanilla extract
Instructions
- Set your temperature to 350°F (175°C).
- Take a cookie sheet measuring 15.25 x 10.25 inches and line it with foil. Lightly butter the foil-covered pan. Arrange the graham crackers in a way that they cover the base of the pan.
- In a saucepan melt some butter. Add sugar, pecans and a pinch of salt. Allow it to come to a boil, over heat while stirring constantly for two minutes. Remove from medium heat. Stir in some vanilla extract.
- Pour the mixture over the layer of graham crackers ensuring that it evenly covers them.
- Place the pan in your preheated oven. Let it bake for 10 minutes or until you notice bubbling on top.
- Allow the bark to cool completely before breaking it into pieces. Store these treats, in an airtight container.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
