Pecan Pie Bark (Print Version)

Crispy graham cracker bark topped with buttery caramel, toasted pecans, and rich melted chocolate.

# What You Need:

→ Base

01 - 7 oz graham crackers, 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)

# Directions:

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.
02 - In a medium saucepan over medium heat, melt the butter. Add brown sugar, maple syrup, vanilla extract, and salt. Bring to a gentle boil, stirring constantly, and simmer for 2-3 minutes until thickened and glossy.
03 - Pour the hot caramel mixture evenly over the graham cracker base, spreading carefully with a spatula to cover all pieces.
04 - Sprinkle toasted chopped pecans evenly over the caramel layer. Bake in a preheated oven at 350°F for 8-10 minutes until the caramel bubbles.
05 - Remove from the oven and immediately scatter chocolate chips evenly across the top. Let sit for 3-4 minutes, then spread the melted chocolate into a smooth, even layer using an offset spatula.
06 - Optionally sprinkle with flaky sea salt. Allow 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 -
  • All the gooey, nutty joy of pecan pie without fussing over a crust or worrying about a soupy center.
  • It freezes beautifully, which means you can stash a tin in the back of the freezer and conveniently forget about it until a craving hits at ten oclock on a Tuesday.
02 -
  • Walk away from the caramel even briefly and it will scorch, so keep that spoon moving and your eyes on the pan the entire time.
  • The bark will not crisp up properly if you skip the baking step, because that brief time in the oven is what marries the caramel to the crackers and sets the texture.
03 -
  • Toast the pecans in a dry skillet for three to four minutes before using them, because that one extra step doubles the nutty flavor and removes any trace of bitterness.
  • Use an offset spatula for the chocolate layer because a regular spatula will drag the pecans around and leave you with a patchy, messy top.

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