Pecan Pie Bark (Printer-friendly)

Buttery caramel and toasted pecans layered over crisp crackers, finished with rich chocolate.

# What You Need:

→ Base

01 - 7 oz graham crackers (or digestive biscuits), broken into large pieces

→ Caramel Layer

02 - 1/2 cup (1 stick) unsalted butter
03 - 1/2 cup packed light brown sugar
04 - 1/4 cup pure maple syrup
05 - 1/2 tsp vanilla extract
06 - 1/4 tsp kosher salt

→ Topping

07 - 2 cups roughly chopped pecans, toasted
08 - 1 cup semi-sweet chocolate chips
09 - Sea salt, for sprinkling (optional)

# How to Make It:

01 - Line a large baking sheet with parchment paper or a silicone baking mat. Arrange graham cracker pieces in a single layer with edges touching to form an even base.
02 - In a medium saucepan over medium heat, melt the butter. Add the brown sugar, maple syrup, vanilla extract, and kosher salt. Bring to a gentle boil, stirring constantly, and simmer for 2 to 3 minutes until the mixture thickens and turns glossy.
03 - Pour the hot caramel evenly over the graham cracker layer, spreading carefully with a spatula to cover all edges.
04 - Scatter the toasted, chopped pecans evenly over the caramel layer. Bake in a preheated oven at 350°F for 8 to 10 minutes until the caramel begins to bubble.
05 - Remove from the oven and immediately scatter the chocolate chips evenly across the top. Let sit for 3 to 4 minutes until softened, then spread into a smooth, even layer using an offset spatula.
06 - Sprinkle lightly with sea salt if desired. Allow the bark to cool completely at room temperature, or refrigerate for faster setting.
07 - Once fully set, break the bark into irregular pieces. Store in an airtight container at room temperature for up to 1 week.

# Expert Tips:

01 -
  • It captures every single flavor of pecan pie without the stress of making an actual crust from scratch.
  • The contrast between the shattering caramel crunch and the smooth chocolate on top will make people think you spent all day in the kitchen.
02 -
  • Stir the caramel the entire time it is on the heat because maple syrup scorches much faster than regular sugar and you will not see it coming until it is too late.
  • Letting the chocolate sit on the hot bark before spreading is the trick to getting that perfectly smooth, professional looking top layer without seizing or streaking.
03 -
  • Toast the pecans in a dry skillet for about five minutes before using them because this one extra step transforms the flavor from ordinary to unforgettable.
  • Use an offset spatula for spreading the chocolate because its angled blade lets you work quickly and evenly before the chocolate begins to set.

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