Pecan Pie Bark


This Pecan Pie Bark is so incredibly good and it just can’t get any easier to make.  This is the perfect creative dessert recipe for the holidays.  Make several batches because it disappears so fast!


I seriously have one of the most talented food bloggers guest posting for me today while I’m off gallivanting in the beautiful Caribbean for a family vacation with Mr. Wishes’ family.  The awesome and hilarious Hayley from Domestic Rebel has become a great “bloggie” friend to me and I’m borderline obsessed with her blog.  Head over there and you’ll want to stalk follow her too!  I’ve never laughed out loud so many times reading someone’s blog as I do hers.

I’m so glad you’re here! Follow along on Pinterest for more inspiration!

She is a master in the kitchen and her creative, original (and sometimes CRAZY…in a good way) recipes along with her beautiful photos are such a huge inspiration. I’m super excited to share her with you all today!

Pecan Pie Bark (The Domestic Rebel

My name’s Hayley and I blog over at The Domestic Rebel! I am so happy Ashley asked me to guest post for her today — I seriously LOVE this girl! She’s the sweetest little cupcake, has AMAZING recipes, and is such a great friend to have, even if we are separated by almost 50 states (she’s a New Yorkah, I’m a California girl!). But distance truly does make the heart grow fonder, because I know when we are united, we’re going to be attached at the hip!

Since I traveled to New York for the first time this past March, I have fallen head over heels, hopelessly in loveeeee with the State. I search for apartments on Craigslist constantly, I’m always making hypothetical online shopping carts full of furniture on IKEA’s website, and I am already perfecting my New York accent. Ashley doesn’t know this yet, but I’m pretty much moving my silly self into her home here soon.

I figure I will get along with her, Mr. Wishes, and all of New York juuuust fine. I’ll bring along a little California sunshine and all will be well in the world. Except for the fact that I will kind of miss California a little little bit. It’s been home for 22 years of my life, so leaving it won’t be super easy.

Thankfully, Ashley seems like the perfect roommate to quell my homesickness (and the perfect cook to let me eat my pain away!) Not only that, but for letting me crash her pad, I’ll make her something that reminds me of home and is one of my favorite holiday/fall/winter treats ever — my Pecan Pie Bark.

Seriously, the pictures don’t do this bark justice. It’s one of the greatest confections I’ve ever made or eaten — which is saying a lot! It’s only four ingredients, is made in minutes, and makes the perfect gift for friends, family, coworkers, or for your stomach on a cold wintery night 🙂 with the soft crunch of the spiced graham crackers, the buttery caramel sauce glistening over the top and those salty, roasted pecans, this bark will put you in your happy place no matter where that may be!


Watch my “How To” Video below to see the recipe in action!

Pecan Pie Bark
Prep time: 
Cook time: 
Total time: 
This Pecan Pie Bark is so incredibly good and it just can't get any easier to make. This is the perfect creative dessert recipe for the holidays.
  • 2 sticks butter
  • 1 cup white sugar
  • 1 & ¼ cups pecan halves
  • About 2 pkgs (approx. 12 sheets) honey graham crackers
  1. Preheat your oven to 325 degrees F.
  2. Lay your graham crackers tightly across the area of a lightly greased rimmed baking sheet. Trim any crackers to fit the sides of the pan if needed. Set aside.
  3. In a large saucepan, bring the butter, sugar and pecans to a boil over medium heat for 3 minutes, stirring constantly.
  4. Carefully (and evenly) pour boiled mixture over the entire plane of graham crackers, spreading pecans around evenly.
  5. Immediately pop graham crackers into the oven and bake for 8 minutes.
  6. Allow graham cracker bark to cool completely before breaking into pieces and storing in an airtight container.

This bark is one of my family’s favorite treats during the holiday season. I was actually introduced to it by my ex-boyfriend’s mother who made it all the time during the holidays to bring to church. Unfortunately for the church, I inhaled most of the bark before anyone even knew it was there, but at least someone enjoyed it, right? 😉  Thanks again for reading, and pop on over to say hi anytime!!


Thanks again, Hayley, for your lovely guest post! Make sure to head on over to her blog and send her lots of love! Oh, and you should definitely become a new follower in the process 🙂

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These are a few of my favorite things: cooking, baking, Broadway musicals, cruises, Disney World, Christmas, thunderstorms, 80's and country music, and my favorite pastime has ALWAYS been baseball. Go Yankees!

113 Responses to “Pecan Pie Bark”

  1. November 18, 2013 at 3:52 AM #

    Delicious guest post Hayley, this bark is the perfect way to cheat when there is no time for delicious pecan pie 😀


    • Sarah Hensley
      December 16, 2014 at 2:59 PM #

      I made these today. I used a jelly roll pan and I also substituted brown sugar for the white. IT didn’t specify pan size in the recipe, so maybe mine was too large, but there didn’t seem to be enough mixture to spread around the crackers. So I am off to make another batch and will up the sugar and butter by half and leave the amount of pecans as is.

      • November 29, 2016 at 9:29 AM #

        These are the most awesome Pecan Pie Bark treats that I have ever made, so easy to prepare! Thanks for such a good recipe!!! Please try, you will be glad that you did! Thank you, thank you, thank you!!!! BEST EVER!!!!

  2. November 18, 2013 at 6:19 AM #

    Ashley I hope you have an amazing time! Hayley this bark looks amazing! This is definitely something I must try!!

  3. November 18, 2013 at 10:37 AM #

    This sounds SO good!! It would be SO perfect for an easy Christmas dessert. I’ll have to keep this one in mind :).

  4. November 18, 2013 at 1:34 PM #

    LOVE HAYLEY! And I can’t wait for her to move to this coast!

    and omg pecan pie bark for the wiiiiin. SO yummy and so cute!

  5. November 18, 2013 at 3:51 PM #

    These Pecan Pie Bark looks awesome! I want some like, right now! Enjoy your time off and have fun!

  6. Esther Sweet
    November 18, 2013 at 4:08 PM #

    I SO want to make these, but we don’t get Graham’s crackers here, in the UK. I foresee lots of experimenting to find a good alternative!

    • Addie
      January 6, 2014 at 6:46 AM #


    • June 9, 2014 at 5:40 PM #

      Esther, there are shortbread type cookies that I used to buy when I lived in the UK. It’s been about 8 years so I don’t remember the name…..Walkers I think, but I bet those would be a delicious substitute!

    • Candi
      December 25, 2016 at 5:20 PM #

      Digestive crackers

  7. November 18, 2013 at 4:36 PM #

    Lovely guest post, I’m loving how delsih this bark sounds 😉

  8. November 18, 2013 at 6:27 PM #

    Oh wow! I think I might like this even more than pecan pie and it’s one of my favorite things!

  9. Donna Bonne
    November 18, 2013 at 11:23 PM #

    My husband is a Pecan Pie lover that married into a Pumpkin Pie family. I think I will make this next week to satisfy his cravings.

  10. November 19, 2013 at 12:12 AM #

    I’m so glad you posted this recipe because it sounds better than pecan pie and more giftable.

  11. November 19, 2013 at 12:40 AM #

    I’d love to bite off a piece of that pie bark! Yum!

  12. November 19, 2013 at 12:02 PM #

    This bark is genius! Love it! I am actually dreaming about moving to CA and trying to make it a reality, though I feel your pain that after 23 years in MI, it’s going to be a bit tough to move. But I know it will be worth it.

  13. November 19, 2013 at 9:26 PM #

    How delicious! Great treat.

  14. November 20, 2013 at 11:07 AM #

    This looks amazing! Pecan pie…sold.

  15. November 20, 2013 at 5:40 PM #

    Pecan pie bark? Terrific idea! And terrific guest post – thanks so much.

  16. November 20, 2013 at 9:10 PM #

    Oh my gosh, pecan pie bark??? I want some of this asap! I loveeee pecan pie … and this bark sounds so deliciously addicting!

  17. November 21, 2013 at 4:48 PM #

    Fabulous bark recipe, Hayley! When I first saw these barks becoming popular, I knew they’d go viral and become a newfangled holiday classic. Thanks for sharing, girl, while Ashley is on vacay!

  18. November 24, 2013 at 12:51 AM #

    This is a fantastic spin on a delicious pie! I can picture how crunchy they would be and sweet and a sweet ending to a meal. I am doing a bit of a thanksgiving round up and will give you a shout out in a bit! Have a super day. BAM

  19. Courtney
    November 24, 2013 at 11:42 AM #

    Could you use brown sugar instead of white sugar or is the white sugar important?

    • November 24, 2013 at 11:43 AM #

      I’ve never tried it with brown sugar and I’m always afraid to alter recipes LOL You can definitely try it but I can’t say for sure it would taste the same!

    • June 9, 2014 at 8:38 PM #

      Courtney, I had to alter the recipe a bit to suit what I had in the pantry. I used 1/2 brown sugar and 1/2 white sugar, but I also didn’t have pecans, so I used walnuts. It turned out FABULOUS! If you have pecans, I would suggest dropping the brown sugar to a 1/4 cup and then using the rest as white sugar, to make sure it doesn’t come out too sweet.

  20. Kathy
    November 24, 2013 at 11:16 PM #

    Why are they pictured in a muffin pan? The recipe has nothing to do with that.

    • November 25, 2013 at 1:12 PM #

      I’m guessing to get them to stand up so you can see the top??? 🙂

  21. Shirrell
    November 26, 2013 at 10:59 AM #

    Has anyone tried it with cinnamon graham crackers?? Just wondering how that would taste.

    • November 26, 2013 at 11:03 AM #

      I haven’t but I don’t see how you can go wrong with that!

  22. November 26, 2013 at 3:25 PM #

    I made your pecan pie bark today and I am wondering if I cooked it long enough? I followed your recipe and boiled the sugar, butter and pecans for 3 minutes and even after baking it still appears white and grainy like maybe the sugar didn’t cook through? Is this normal or can you clarify if your mixture is clear or cloudy when you pour it over the graham crackers? Taste okay, but I think it would taste better if it had a smoother less grainy texture? Also, did you chop your pecan halves, as yours appear smaller than mine?

    • November 26, 2013 at 10:46 PM #

      I will ask Hayley and get back to you! It’s her recipe! 🙂

  23. Sharon S
    November 27, 2013 at 9:48 AM #

    Mine turned out similarly grainy…but I am going to use it as a garnish on vanilla ice cream so I think it will be well received…would like to add it to my holiday cookie gift packages though so any advice regarding making it less grainy next time would be great. Still yummy, btw…

  24. November 29, 2013 at 2:53 PM #

    Mouth-watering….. And I still haven’t found pecans in Portugal. Not fair, simply not fair! 🙂

    • November 29, 2013 at 5:16 PM #

      Thanks! Awww no pecans?? That’s not even right!

  25. Barbara
    November 30, 2013 at 12:30 PM #

    There is a similar recipe for toffee bark that includes one stick of butter and 3/4 cup of brown sugar that does not turn out grainy. Brown sugar seems like a good fit for pecan pie since it can produce a taste of molasses.

    • November 30, 2013 at 2:34 PM #

      I love this idea!

  26. December 4, 2013 at 11:38 AM #

    This looks so delicious.

  27. Marlee
    December 4, 2013 at 9:26 PM #

    Just made these for a cookie/candy swap this coming Saturday. They taste pretty good but they don’t look anything like the picture. The sugar mixture is very cloudy, what did you do to make it clear? Would like to make another batch for the party…help!

    • December 4, 2013 at 11:53 PM #

      I’m glad they tasted good but I’ll have to ask Hayley if she has any tips on making it come out clear! I haven’t tried this one myself (YET!) 🙂

    • Sherri
      December 5, 2013 at 10:05 AM #

      Marlee, I think I am going to try the suggestion above from Barbara to use brown sugar on my next batch, as I think the cloudy, grainy texture is a result of using white sugar. I also read a recipe that suggested, placing your pecans on top of the graham crackers, melting the butter then adding the sugar, stirring until it boils, then pouring over the pecans before baking. In my first batch, my pecans did not adhere to the graham crackers after cooling, I tried to melt all three ingredients at the same time? Does anyone know if it matters if you use salted or unsalted butter? Has anyone tried a sugar substitute for a more diabetic friendly version?

      • loretta
        November 17, 2014 at 2:30 PM #

        Sherri, I use half brown sugar and half white, the longer you cook it the thicker it gets, so I cook it a little longer than stated here. I also put my nuts on after pouring the mixture so that they adhere better. when you put your pecans on first they are washed to the sides when you pour the mixture on them. And you have to use one stick of butter and one of margarine, my recipe says ‘no substitutes’ ….

  28. candi
    December 7, 2013 at 6:57 PM #

    If it is griany, it probably needs to cook a little longer, cooking times can vary depending on your elevation. Also, cooking with gas vs. electric cooktops,I cooked something similar here and the recipee called for 7 minutes after boiling. I had to cook it 10 to get to the correct stringing stage.

  29. Maureen
    December 8, 2013 at 8:58 AM #

    Can you use the cinnamon grahams?

  30. December 16, 2013 at 4:02 PM #

    Thank -you for a delicious recipe that doesn’t cost much to make. We live paycheck to paycheck and these are easy to fool people into thinking their was more put into them then is! I have been giving them out for Christmas presents….God Bless & Merry Christmas!

    • December 16, 2013 at 4:05 PM #

      Aww thank you! Merry Christmas and God Bless you, too!!!

  31. Maria Bernwinkler
    December 17, 2013 at 8:01 PM #

    I made this and it did not look anything like the picture. It is whitish and the pecans don’t stick to the graham crackers??? When cooking, the mixture was almost foamy and white. What is it supposed to look like before pouring? By the way, mine did not pour it kind of plopped out and did not cover the crackers evenly.

    • December 17, 2013 at 11:16 PM #

      I’m sorry it didn’t work out for you! I had a lot of people say it turned out perfectly. Unfortunately, this is a guest post so it’s not my recipe and I have yet to try it out myself…therefore, I have no tips to give you at this time 🙁 So sorry.

  32. Donna
    December 20, 2013 at 2:59 PM #

    My first batch is cooling now – I used a professional size half-pan which took a few more graham crackers, so I upped the butter, sugar, and pecans just a little. I also added a teaspoon of vanilla, just because… I laid the honey grahams on half of the pan and cinnamon grahams on the other half. The next batch will have either honey or cinnamon (whichever I like best) and chocolate. I might also try a few tablespoons of Bourbon or Amaretto in one of the batches…. It smells so good and I’ll post again once they’re done.

    • December 20, 2013 at 3:29 PM #

      You have such great ideas!! Wish I thought of that! 🙂 Yes, please let us know when they are done and how you like them.

  33. Donna
    December 20, 2013 at 3:30 PM #

    Well, like many others mine came out grainy and some of the pecans don’t want to stick. I’m going to increase the sugar/butter mixture to start. I believe that the candy needs to be at a full rolling boil for 3 minutes, high heat, to get it to the correct stage. Even though my mixture was boiling I wasn’t medium heat. I might try with brown sugar for the next batch. The mixture in the center of the crackers seem to be holding together it’s just the edges… extra goodies for me!
    BTW, it tastes great! I will be adding Bourbon to the next batch.

    • December 20, 2013 at 4:19 PM #

      I’m glad you got them to work out!!! I wanna try your bourbon batch! LOL

  34. December 20, 2013 at 4:50 PM #

    Pecan Pie bark theres were easy and they are amazing yes it tastes like a pecan pie 🙂 will add these to my Christmas baking list every year!!!!!!!!!!!!!!!!

    • December 20, 2013 at 4:52 PM #

      Thanks so much for letting us know!!!

  35. December 20, 2013 at 6:23 PM #

    the first few times i made this it was perfect. last few times it sort of foamed up on the crackers what did I do wrong?

    • December 20, 2013 at 6:48 PM #

      I’m not sure, Charlotte!! I’m going to try to look into that for you!

  36. Patti
    December 21, 2013 at 4:11 PM #

    Hi Ashley,
    Joe (my Joe) found your recipe and he is running out to get pecans right now so he can make this. It looks delicious, we love all your recipes!!! Thanks for sharing such great food! You know it must be good for my husband to want to make it himself 🙂

    • December 21, 2013 at 4:27 PM #

      That is awesome! I was so excited to see a comment from you 🙂 🙂 Just made my day. I hope you like the bark!

  37. December 22, 2013 at 11:07 AM #

    Love this recipe! Just wonderful! Nettie

    • December 22, 2013 at 2:18 PM #

      Thank you soo much!

  38. lydia guidry
    December 23, 2013 at 3:27 PM #

    I made this for a Christmas party Saturday night and all I can say is it was the talk of the party!!! Everyone loved it and it was the only thing that was eaten in it’s entirety… is a must have from now on. Thank you so much for posting!

    • December 23, 2013 at 3:34 PM #

      Lydia thanks so much for coming back to let me know! I’m so glad it worked out so well for you ! Merry Christmas!

  39. Becca
    December 30, 2013 at 8:27 PM #

    I just made this with the cinnamon graham crackers and brown sugar and it worked out really well. It didn’t end up being grainy and all my pecans stuck no problem. Just thought I’d let you guys know that it works with the little modifiers you have been talking about! It is really yummy! I may have snuck a piece before it was fully cooled and it was super good.

    • January 1, 2014 at 5:12 PM #

      Becca – thanks for letting us know! So glad it worked out well for you and thanks for the tip about the brown sugar 🙂

  40. Jackie
    January 12, 2014 at 3:50 PM #

    yum yum and yum!!!!!!!!!

    • January 14, 2014 at 6:32 PM #

      Thanks for coming by, Jackie!!

  41. Dot
    March 10, 2014 at 2:36 PM #

    Hi Esther Sweet–I would suggest you try digestive biscuits. I think, if memory serves me right from being raised in Scotland, that they are very close. Only problem would be that digestives are round. Or would there be an American store in your area. Good luck as these sound delicious.

  42. Chris
    March 11, 2014 at 9:00 PM #

    I tried these today.
    It did not turn out well at all.
    I wondered when I was cooking butter and sugar and the pecans– I think it would be best to add pecans later— and I’m wondering if brown sugar would be better.
    I wish I had read some reviews before I tried this recipe.
    Reviews where people made the recipe…….

    • March 11, 2014 at 10:50 PM #

      Aww Chris I’m sorry this didn’t turn out for you. I’ve heard a lot of people say brown sugar worked really well. I, myself, have not tried this recipe as this was a guest post from another blogger, but I’ve had countless people tell me it turned out great for them. Wish I could be more help!

    • Jan
      June 23, 2014 at 10:13 PM #

      The first time I made the bark, I did not cook, the butter, sugar, and pecans long enough. They still tasted great, but were soft. The next time I cooked the full 3 minutes and they turned out perfect. Awesome recipe!

  43. Lu
    July 6, 2014 at 8:11 AM #

    I’ve been making something similar for years. I use light brown sugar, not white and boil just the sugar and butter for 3 minutes then add the pecans just before spreading. I cook them for 10 minutes. I also use a pizza cutter to cut them into rectangles. These are like crack!

  44. September 22, 2014 at 2:40 PM #

    Has anyone tried this with sugar substitutes?

  45. Kat
    November 12, 2014 at 10:47 PM #

    Throw in some chocolate and you got a deal.

  46. November 26, 2014 at 1:27 AM #

    i made this tonight and drizzled it with chocolate! So so good

    • November 26, 2014 at 1:36 AM #

      Thank you so much for letting me know!! Happy Thanksgiving!

  47. Lisa
    December 1, 2014 at 6:42 PM #

    This sounds great, and I think I’ll use brown sugar and also add the pecans after as many people have suggested. I do have one question…when she says “sticks” of butter, what exactly does she mean? I usually buy the 454g brick of butter (I only know that measurement because I just looked at one) but I know there are other sizes and a clarification on which size would be great!

    • December 1, 2014 at 7:20 PM #

      One stick of butter is half a cup (or 8 tablespoons). I hope that helps! Let me know if you have more questions 🙂

  48. Gina
    December 4, 2014 at 4:57 PM #

    II have been making this for years but it was not called Pecan Pie Bark. I give as Christmas gift every year. I did not see this comment but this is best stored in a aluminum tin to keep graham crackers from getting soggy.

  49. Trish
    December 24, 2014 at 6:45 PM #

    Sooo good!! Just made these and the recipe came out perfect. Used 1/2 white and 1/2 dark brown sugar after reading the comments. The caramel sauce was so delicious I tried to lick the pot !! Thanks for a keeper of a recipe.

    • December 25, 2014 at 5:07 PM #

      so glad you liked it! Thanks for letting me know!

  50. Jenn
    January 2, 2015 at 4:33 PM #

    My family has been making these for years but we call them toffee bars and the recipe is slightly different. We use one stick of butter, one stick of margarine, 1/2c of white sugar, 1tsp vanilla, and a cup of chopped pecans. We bring everything but the pecans to a boil then add the pecans and boil for 2mins. We line a 9×13 pan with the graham crackers, pour the mixture over them and then bake at 350 for 10mins. They are SO yummy! It’s hard to eat just one!

    • Sheryl Cooper
      January 3, 2015 at 6:51 PM #

      Does this call for Butter or Margarine? Or does it matter?

  51. Lynn
    October 20, 2015 at 6:17 PM #

    This sounds and looks amazing, thanks!

  52. Beth W
    October 22, 2015 at 9:08 PM #

    I usually make things as written, but after reading the reviews of others, I decided to listen to a few of them. Some worked, some didn’t. I added 1/2 cup white sugar and 1/4 cup butter to the recipe and subbed brown sugar for the original white sugar. I also poured liquid and sprinkled pecans over mixture and then pressed it into the hot mixture. I boiled the mixture at a rolling boil for 3 minutes.
    While this isn’t the recipe stated above, I felt a few things were worth sharing.
    1. Do not place pecans on top of the butter/sugar mixture. They fall off even if pressed into it. Next time I will try placing pecans on grahams and then pouring. It is thick enough that I can’t imagine it washing them off.
    2. The brown sugar worked very well and gives great flavor. There is some graininess remaining, but not “white grainy” like some were saying. I would probably do all brown sugar next time and no white sugar.
    This was an intriguing recipe and certainly was very easy to make, but it will take some tweaking before I would make for a gift for others. If the ingredients were cheaper it would be easier to play with the recipe and tweak it. Not sure I want to waste a bunch of butter and pecans to do that. Thanks for given me relief for my sweet tooth tonight though!

    • October 23, 2015 at 1:40 AM #

      Thanks for all your advice! This was a guest post from a great blogger so it’s not a recipe I have made myself.

  53. Em
    October 23, 2015 at 8:26 PM #

    This sounds awesome. I’ll have to try. But wonder if the mixture could be made and poured over mini cheesecakes before going into the oven? Just want an alternative for gluten free for my gluten free friends. Thanks.

    • October 24, 2015 at 12:50 AM #

      That is a good question! I have no idea how they would work! Let me know if you do try it 🙂

  54. David H.
    December 19, 2015 at 11:15 PM #

    Hello all!!

    I made two batches of this recipe tonight. I have never made candy before but have always wanted to and know a little about it from family. My first batch came out delicious but chewy. And while I can lie and call it “Chewy pecan squares” I wanted to try again at the “brittle”. Second batch I cooked at a higher temperature and boiled for 2-3X as long then baked. It still is a little soft. Is there something I am missing? It can’t be my elevation as I’m almost sea level. I’m perplexed.


    • December 20, 2015 at 1:42 AM #

      David, hi! This was a guest post on my site so unfortunately this is one of the very few recipes on my blog that I have not personally made. I have had people tell me they made it and it turned out great. Hopefully someone else has some insight! I’m glad it at least tastes great 🙂

  55. Cindy starcher
    March 18, 2016 at 1:50 PM #

    Looks wonderful . I would like to make it for easter

    • March 18, 2016 at 2:16 PM #

      You will love it! Enjoy!

  56. Mary Wells
    April 20, 2016 at 1:46 AM #

    I just got here via PINTREST and after reading a few comments about failed topping I’m thinking the recipe should say to time the boil for 3 minutes AFTER it comes to a full rolling boil. If you time it from the first bubbles it won’t get cooked long enough and won’t set properly.

  57. Science_goddesss
    October 14, 2016 at 11:22 AM #

    These look awesome. I would love to make them this weekend. What size pan, please?

  58. Donna
    December 29, 2016 at 5:58 PM #

    This is SOOOOOOOOOOO yummy, quick and easy. Thank-you. 🙂

  59. Gail Davis
    January 6, 2017 at 4:44 PM #

    Hayley, can the pecan pie bark be shipped.


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