Pecan pie bark is the ultimate treat for the holidays. Rich, buttery flavor of a traditional pecan pie, but in crunchy, snackable pieces. This bark is perfect for holiday gatherings, gifting, or just enjoying a few pieces at home.

 

Every holiday season, I can’t resist making a batch of this easy pecan pie bark. It’s one of those recipes that taste like a fancy treat, but it’s actually super simple to make. I still remember the first time I made this bark, I used leftover pecans I had from making pies. Now it’s something I make every year.

The best part of this recipe is that it’s so easy to make and only uses a few simple ingredients. The hardest part is that my family has to wait patiently for it to cool. By the end of the day, the pecan bark is usually almost done and I have to make another batch.

Why you’ll love this recipe

• Fast to make. This recipe can be made in about 10 minutes. Much faster than a traditional pie.
• Great for gifting. I get requests every year from neighbors for a tin of this bark. Package it in a holiday tin or airtight container.
• Perfect for parties. A great treat for a holiday party, gathering, or an easy snack.

Ingredients

• Graham crackers – I recommend using the honey graham crackers or plain graham crackers.
• Light brown sugar – I like the flavor of light brown sugar for this recipe. You can substitute with dark brown sugar for a richer flavor.
• Butter – Unsalted butter is used to make the pecan pie topping.
• Pecans – I use chopped pecans because I think they are easier to eat. You can substitute with halved pecans or whole pecans.
• Vanilla extract – Adds a hint of sweet, vanilla flavor.
• Salt – Helps to balance the sweetness.

How to make pecan pie bark

1. Line a cookie sheet with aluminum foil. Spray with non-stick cooking spray. Lay graham crackers to cover the baking sheet, about 17.

2. Place the butter and brown sugar in a medium saucepan over medium heat. Stir to melt the butter. Stir in the chopped pecans. Bring the mixture to a soft boil for 2-3 minutes.

3. Pour and spread the pecan mixture on top of the graham crackers. Spread into an even layer. Bake for 8-10 minutes.

4. Let the bark cool for at least 30 minutes before breaking apart into pieces.

Heather’s recipe tips

• Spray the foil. Make sure to spray the foil with non-stick spray. This helps remove it from the pan.
• Use chopped pecans. I recommend using chopped pecans or pecan pieces to make it easier to spread out.
• Frequently stir. Make sure to frequently stir when you are making the pecan mixture. You don’t want it to burn.
• Make sure to let it cool. You want to make sure to let the bark completely cool.

Variations

• Flavor – Want to add a little boost of flavor, you can mix in cinnamon or pumpkin pie spice with the pecan mixture.
• Graham crackers – You can substitute the honey graham crackers with the cinnamon flavored crackers.
• Chocolate pecan pie bark – Add chocolate flavor by sprinkling mini chocolate chips over the bark as soon as it comes out of the oven.

Storage

Keep the bark in an airtight container at room temperature for up to 1 week.

This can be frozen in an airtight container for up to 3 months.

More holiday treats

Here are a few of my other favorite Christmas treats.

• Potato candy
• Avalanche cookies
• Chocolate Rice Krispies Treats
• Glazed pecans

If you made this pecan pie bark, be sure to let me know in the comments.