We have company coming next week to celebrate Christmas, so I’ve been doing a lot of baking in preparation for their arrival. My mom’s husband, Pepo, absolutely LOVES pecan pie, so I wanted to make a sweet treat that I thought he would really enjoy. I have seen a couple different variations of Pecan Pie Bark online. I read through the comment sections on a few recipes and realized that the recipes didn’t seem to be turning out quite right. People had some different suggestions of things to try to get the perfect consistency and I think I’ve hit the jackpot with this recipe.
You guys……..this is TO. DIE. FOR. You must stop what you are doing right now and make this recipe. Or if you are at work, grab the ingredients on your way home. I kid you not, I think I’ve found the perfect ratio to for this buttery, nutty, sweet and delicious treat! Please give this Pecan Pie Bark Recipe a try. You will not regret it!!
- 16 full sheets of honey graham crackers (approximately 2 bags)
- 2¼ sticks of butter, salted
- 1¼ cup light brown sugar
- 1¼ cup chopped pecans
- Nonstick cooking spray
- Preheat oven to 325 degrees.
- You can use chopped or pecan pieces. If you have pecan pieces, chop up at least half of the pecans.
- Using a rimmed baking sheet lined with parchment paper or a silpat (non-stick baking mat), lay out your graham crackers to cover the bottom of the baking sheet. If you are using a silpat, spray the edges of the baking sheet with non-stick cooking spray. You may need to break some of the graham crackers so they fit on the sheet.
- Melt butter and brown sugar in a non-stick sauce pan (MUST be non-stick). Bring the mixture to a boil and stir until the butter and sugar mixture is combined (approximately 1 minute), then allow the mixture to continue to boil for 2 minutes (do not stir). The mixture will bubble up and almost have a foam like appearance on top.
- After allowing the sugar and butter mixture to boil for the 2 minutes (not stirring), add your chopped pecans and turn off the heat.
- Stir quickly and poor the butter, sugar and pecan mixture all over the top of the graham crackers. Spread mixture evenly. You need to work quickly because the pecan, sugar and butter mixture will start to harden fairly quickly.
- Bake at 325 degrees for 8-10 minutes. Remove from oven and allow to cool completely.
- Once cooled, break your bark into 2-3 inch pieces. Store in an airtight container. Enjoy!
If you are a lover of pecan pie or toffee, this recipe is definitely for you! This Pecan Pie Bark is perfect to make for a large crowd since it can easily be doubled or tripled. Think about bringing this to a cookie exchange or as a lovely gift for your neighbors. I guarantee they will LOVE it!
Enjoy!
Lindsay Wilkes is the owner and designer behind The Cottage Mama. She creates timeless, vintage inspired sewing patterns for children’s clothes. She is also a fabric designer for Riley Black Designers / Penny Rose Fabrics, author of the book ‘Sew Classic Clothes for Girls’ and can be seen teaching nationwide and online in her video series ‘Lessons with Lindsay’ sponsored by Baby Lock Sewing and Embroidery machines.
my first batch of this is in my oven–making it for my dad who LOVES pecan pie! Can’t wait to try it
I hope it turned out well! I think the Pecan Pie Bark is delish. Let me know! Have a great day, Lindsay