Pecan Pie Bark

Pecan Pie Bark is a deliciously sweet, buttery treat that delivers all the rich flavor of classic pecan pie in a fast and fuss-free form. With just a few pantry staples, I can make this crisp, caramelized bark layered over graham crackers—perfect for gifting, snacking, or satisfying a holiday craving in under 30 minutes.

Why You’ll Love This Recipe

I love this recipe because it takes everything I adore about pecan pie—the buttery caramel, the nutty crunch, the deep brown sugar flavor—and turns it into a quick, crowd-pleasing bark. There’s no need for pie dough or fancy equipment. It’s simple, addictively good, and makes my kitchen smell like a dream.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 sticks of salted butter

• 1 cup light brown sugar

• 1 teaspoon vanilla extract

• 1.5 cups chopped pecans

• Graham crackers (enough to cover a baking tray)

directions

1. I preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.

2. I lay graham crackers side by side in a single layer across the tray, making sure the surface is completely covered.

3. In a saucepan over medium heat, I melt the butter and brown sugar together, stirring until the sugar is dissolved and the mixture is bubbling and smooth.

4. I remove the pan from heat and stir in the vanilla extract and chopped pecans until well coated.

5. I pour the pecan mixture evenly over the graham crackers, using a spatula to spread it across all the corners.

6. I bake the bark for 15 minutes, until bubbly and golden.

7. I remove it from the oven and let it cool completely at room temperature.

8. Once hardened, I cut or break it into pieces and serve.

Servings and timing

This recipe yields about 12–16 pieces, depending on how I slice it. It takes 15 minutes to prep, 15 minutes to bake, and needs time to cool—so it’s ready to enjoy in about 30 minutes.

Variations

Sometimes I sprinkle a pinch of sea salt on top before baking for a sweet-salty finish. I’ve also added a handful of mini chocolate chips after baking for a melty twist or drizzled melted dark chocolate over the top once it cools. For a festive version, I add a sprinkle of cinnamon or use maple extract instead of vanilla.

storage/reheating

I store the pecan pie bark in an airtight container at room temperature for up to 1 week. It doesn’t need refrigeration, and I don’t recommend reheating—it’s meant to stay crisp and cool.

FAQs

Can I use unsalted butter?

Yes, I just add a pinch of salt to the mixture if using unsalted butter for that perfect sweet-savory balance.

Can I use whole pecans instead of chopped?

I prefer chopped for even distribution, but whole pecans work too—they just make for chunkier bites.

How do I keep the bark from sticking?

Lining the tray with parchment paper makes removal easy and prevents sticking.

Can I make this ahead?

Absolutely. It stores well for several days, so I often make it a day or two before serving or gifting.

Can I freeze pecan pie bark?

Yes, I wrap it tightly and freeze it for up to a month. I let it come to room temperature before serving.

Conclusion

Pecan Pie Bark is one of my favorite quick desserts—rich, buttery, and packed with caramelized crunch. Whether I’m making it for a holiday party, packing it into gift bags, or sneaking a sweet bite after dinner, it always hits the spot. It’s simple to make, easy to share, and totally irresistible.