Pecan Pie Bark (Print Version)
Crisp bark layered with buttery caramel, roasted pecans, and rich chocolate inspired by classic pecan pie.
# What You'll Need:
→ Base
01 - 200 g (about 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 - Flaky sea salt, for sprinkling (optional)
# How to Make It:
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 to form an even base.
02 - In a medium saucepan over medium heat, melt the butter. Add the brown sugar, maple syrup, vanilla extract, and kosher salt. Bring to a gentle boil, stirring constantly, and simmer for 2 to 3 minutes until the mixture thickens and turns glossy.
03 - Pour the hot caramel evenly over the graham cracker base, spreading carefully with a spatula to cover all edges.
04 - Scatter the chopped toasted pecans evenly over the caramel layer. Bake in a preheated oven at 350°F for 8 to 10 minutes, until the caramel is bubbling.
05 - Remove from the oven and immediately scatter the chocolate chips evenly across the top. Let sit for 3 to 4 minutes until softened, then spread the melted chocolate into a smooth, even layer using an offset spatula.
06 - Sprinkle with flaky sea salt if desired. 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 Advice:
01 -
- The caramel layer tastes like you spent hours stirring, but it comes together in under five minutes on the stovetop.
- Breaking the bark into jagged pieces is deeply satisfying and means no two bites are exactly the same.
- It freezes beautifully, so you can stash a batch and pretend you did not eat half of it before guests arrived.
02 -
- Do not walk away from the caramel on the stove because it goes from perfect to burnt in the time it takes to check your phone.
- Toast the pecans in a dry skillet before using them or the bark will lack that warm, roasted flavor that makes it irresistible.
03 -
- An offset spatula gives you the smoothest chocolate layer, but the back of a spoon works in a pinch.
- Letting the chocolate sit undisturbed for those three minutes before spreading is the real trick to getting it perfectly glossy without any lumps.