Pecan Pie Bark Ingredients
- Graham Crackers (approximately 15 sheets)
- Butter, 1 cup or two sticks
- Brown Sugar, 1 cup (use light or brown)
- Pecans, two cups
- Vanilla Extract, 1 teaspoon
- Sea Salt, ¼ teaspoon
- Ingredients:
1. 2 sticks of salted butter
2. 1 cup light brown sugar
3. 1 teaspoon vanilla extract
4. 1.5 cups chopped pecans
5. Graham crackers
Tools to Make Graham Cracker Bark
- Half sheet pan (in a pinch use a 13×9 cake pan)
- Foil
- Sauce pot
- Rubber or heatproof spatula or wooden spoon
- Sharp knife or meat mallet for chopping pecan
- Airtight container for storage (or resealable bag)
How to Make Pecan Bark
Roughly chop pecans or pound them with meat mallet. You want a mix of sizes, mostly pea-sized but leave some chopped in half or whole for texture.
Preheat oven to 350°F.
Line your sheet pan or a 13×9 cake pan with foil.
In a medium sauce pot, over low to medium heat, melt butter and brown sugar together using a spatula or wooden spoon to stir consistently. Be sure to scrape the bottom and sides of the pot.
Bring the brown sugar and butter mixture to a boil.
Once boiling, maintain a boil for two minutes. Set a timer, don’t guesstimate.
Carefully pour the sugar/pecan mixture over the sheet pan of graham crackers. Mind your skin, boiling sugar is hot.
Spread the mixture around with a spatula if you’ve ended up with most of it at one end of the tray or another but don’t fuss too much.
Once the tray is in the oven, the sugar mixture will spread out on its own.
Once the tray is in the oven, the sugar mixture will spread out on its own.
The bark should cool and set up within an hour.
Some recipes would have you put this tray in the freezer or fridge to cool down or set up. This is not necessary and frankly, a fridge can add unwanted moisture to a candy bark dessert like this.
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