Make this easy, buttery pecan pie bark using graham crackers for a fast, crunchy holiday treat. It captures the flavor of pecan pie without baking a full crust.
Author:ellievance
Prep Time:10 min
Cook Time:5 min
Total Time:135 min
Yield:16 servings 1x
Category:Dessert
Method:No Bake/Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups graham cracker crumbs (about 1 sleeve of crackers)
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter
1/2 cup light corn syrup
1 cup pecan halves or pieces
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional: 1/2 cup semi-sweet chocolate chips for drizzling
Instructions
Line a 9×13 inch baking sheet with parchment paper. Spread the graham cracker crumbs evenly across the bottom of the prepared sheet.
In a medium saucepan, combine the sugar, butter, and corn syrup. Heat over medium heat, stirring constantly until the butter is melted and the sugar is dissolved.
Bring the mixture to a boil. Boil for exactly 1 minute without stirring. Remove immediately from the heat.
Stir in the pecans, vanilla extract, and salt into the hot syrup mixture.
Pour the pecan mixture evenly over the graham cracker crumbs. Spread gently with a spatula to cover the crumbs completely.
If using chocolate, place the chocolate chips in a small, microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth. Drizzle the melted chocolate over the bark.
Allow the bark to cool and set completely at room temperature for at least 2 hours, or place it in the refrigerator for 30 minutes for faster setting.
Once firm, break the bark into irregular pieces. Store in an airtight container.
Notes
For a richer flavor, toast the pecans lightly in a dry skillet before adding them to the syrup mixture.
If you are planning holiday menus, this recipe works well alongside meal planning for easy snacks.
If you prefer a saltier base, substitute half the graham crackers with saltine crackers.