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Easy Graham Cracker Pecan Pie Bark

Close-up of stacked, broken pieces of homemade Pecan Pie Bark topped with pecans and drizzled chocolate.
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Make this **Easy Pecan Pie Bark Recipe** that captures the rich flavor of pecan pie on a crisp graham cracker base. This **Quick Dessert Bar** is perfect for holidays and gifting.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups graham cracker crumbs (about 1 sleeve of crackers)
  • 1 cup chopped pecans, toasted
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir constantly until the mixture boils. Let it boil for exactly one minute, stirring gently.
  3. Remove the saucepan from the heat. Stir in the vanilla extract and salt.
  4. Pour the hot sugar mixture over the graham cracker crumbs in a bowl. Mix quickly with a spoon until the crumbs are evenly coated and resemble wet sand.
  5. Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan.
  6. Bake the crust for 8 to 10 minutes until it is lightly set and fragrant.
  7. Remove the crust from the oven. Immediately sprinkle the toasted pecans evenly over the hot crust.
  8. Sprinkle the chocolate chips over the pecans. Let the residual heat melt the chips for 5 minutes.
  9. Spread the melted chocolate evenly over the pecans using an offset spatula.
  10. Place the pan in the refrigerator and chill for at least 2 hours, or until the bark is completely firm.
  11. Use the parchment paper overhang to lift the bark from the pan. Break the chilled bark into irregular, bite-size pieces. Store in an airtight container.

Notes

  • Toast your pecans lightly in a dry skillet over medium heat for 5-7 minutes until fragrant before using them in the recipe.
  • For a richer flavor, use dark brown sugar instead of light brown sugar.
  • If you prefer a thinner bark, use a larger pan, like a 10×15 inch jelly roll pan.
  • This **Holiday Pecan Bark** keeps well at room temperature for up to one week if stored in a cool, dry place.

Nutrition

Find it online: https://alchemychef.com/pecan-pie-bark-easy-graham-cracker-toffee/