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. She is sharing her recipe for pecan pie bark with you all today and I’m so excited for it! It’s the perfect holiday dessert.
I’m so glad you’re here! Follow along on Pinterest for more inspiration!
Hayley 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 stoked to share her with you all today!
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!
You may also love this Peanut Butter Buckeye Bark for the holidays!
Watch my “How To” Video below to see the Pecan Pie Bark recipe in action!
- 2 sticks butter
- 1 cup white sugar
- 1 & ¼ cups pecan halves
- About 2 pkgs (approx. 12 sheets) honey graham crackers
- Preheat your oven to 325 degrees F.
- 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.
- In a large saucepan, bring the butter, sugar and pecans to a boil over medium heat for 3 minutes, stirring constantly.
- Carefully (and evenly) pour boiled mixture over the entire plane of graham crackers, spreading pecans around evenly.
- Immediately pop graham crackers into the oven and bake for 8 minutes.
- 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!!
Delicious guest post Hayley, this bark is the perfect way to cheat when there is no time for delicious pecan pie 😀
Cheers
CCU
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.
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!!!!
I agree…no specific pan size given….my pan was too big and so it was a thin layer of pecans….. :-(. Have to make another batch now with modifications…….
Ashley I hope you have an amazing time! Hayley this bark looks amazing! This is definitely something I must try!!
This sounds SO good!! It would be SO perfect for an easy Christmas dessert. I’ll have to keep this one in mind :).
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!
These Pecan Pie Bark looks awesome! I want some like, right now! Enjoy your time off and have fun!
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!
Saltines!
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!
Digestive crackers
The Uk alternatives are digestive biscuits for Graham crackers or ritz crackers for Saltines
Lovely guest post, I’m loving how delsih this bark sounds 😉
Oh wow! I think I might like this even more than pecan pie and it’s one of my favorite things!
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.
I’m so glad you posted this recipe because it sounds better than pecan pie and more giftable.
I’d love to bite off a piece of that pie bark! Yum!
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.
How delicious! Great treat.
This looks amazing! Pecan pie…sold.
Pecan pie bark? Terrific idea! And terrific guest post – thanks so much.
Oh my gosh, pecan pie bark??? I want some of this asap! I loveeee pecan pie … and this bark sounds so deliciously addicting!
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!
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
Could you use brown sugar instead of white sugar or is the white sugar important?
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!
I decided to make this today with my own spin on it. I did make a little bigger batch due to the comments of not having enough.
3 sticks salted butter
3/4 cup sugar
3/4 cup brown sugar
2 1/2 cups pecans
1/4 spiced rum
Crispy bacon
Oh yummy! Sweet and salty for the win!
Thank you so much for the recipe.
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.
My mother has made for these for decades. Called “Glorified Grahams”. Made with brown sugar.
Why are they pictured in a muffin pan? The recipe has nothing to do with that.
I’m guessing to get them to stand up so you can see the top??? 🙂
Has anyone tried it with cinnamon graham crackers?? Just wondering how that would taste.
I haven’t but I don’t see how you can go wrong with that!
Excellent idea!!
Chocolate Graham’s too !!
These would be good on Ritz crackers ; also you can substitute thin sliced almonds for the pecans and place on Ritz or Club crackers for almond bark… now you have two recipes..
Hi,
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?
I will ask Hayley and get back to you! It’s her recipe! 🙂
I have t made this yet, but I’m wondering what kind of sugar you used. Was it pure cane sugar ( like C and H ) or was it sugar made from sugar beets? Pure cane sugar dissolves better and makes a smoother candy texture.
I used pure cane sugar! I’ve also done it with brown sugar.
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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…
Mouth-watering….. And I still haven’t found pecans in Portugal. Not fair, simply not fair! 🙂
Thanks! Awww no pecans?? That’s not even right!
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.
I love this idea!
This looks so delicious.
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!
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!) 🙂
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?
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’ ….
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.
Good tip!
Can you use the cinnamon grahams?
Sure!
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!
Aww thank you! Merry Christmas and God Bless you, too!!!
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.
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.
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.
You have such great ideas!! Wish I thought of that! 🙂 Yes, please let us know when they are done and how you like them.
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.
I’m glad you got them to work out!!! I wanna try your bourbon batch! LOL
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!!!!!!!!!!!!!!!!
Thanks so much for letting us know!!!
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?
I’m not sure, Charlotte!! I’m going to try to look into that for you!
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 🙂
That is awesome! I was so excited to see a comment from you 🙂 🙂 Just made my day. I hope you like the bark!
Love this recipe! Just wonderful! Nettie
Thank you soo much!
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…..it is a must have from now on. Thank you so much for posting!
Lydia thanks so much for coming back to let me know! I’m so glad it worked out so well for you ! Merry Christmas!
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.
Becca – thanks for letting us know! So glad it worked out well for you and thanks for the tip about the brown sugar 🙂
yum yum and yum!!!!!!!!!
Thanks for coming by, Jackie!!
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.
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…….
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!
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!
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!
Has anyone tried this with sugar substitutes?
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Throw in some chocolate and you got a deal.
i made this tonight and drizzled it with chocolate! So so good
Thank you so much for letting me know!! Happy Thanksgiving!
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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!
One stick of butter is half a cup (or 8 tablespoons). I hope that helps! Let me know if you have more questions 🙂
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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.
Great tip!!
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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.
so glad you liked it! Thanks for letting me know!
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!
Does this call for Butter or Margarine? Or does it matter?
I would use butter!
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This sounds and looks amazing, thanks!
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!
Thanks for all your advice! This was a guest post from a great blogger so it’s not a recipe I have made myself.
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.
That is a good question! I have no idea how they would work! Let me know if you do try it 🙂
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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.
Thanks.
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 🙂
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Looks wonderful . I would like to make it for easter
You will love it! Enjoy!
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.
These look awesome. I would love to make them this weekend. What size pan, please?
This is SOOOOOOOOOOO yummy, quick and easy. Thank-you. 🙂
Hayley, can the pecan pie bark be shipped.
O. M. G These were so easy and so delish! Will be a staple for sure!!! I will def use 1/2 cup of sugar next time. But the best, yum!
Thanks for the recipe!
This pecan pie bark absolutely something new for me! Looks yummy! I’m also gonna pin this post on my Pinterest board my followers will love it. Thx for sharing recipe Ashley, i definitely add it to my cookbook!
Perfect for holiday treat platters!
Wow, this pecan pie bark is so easy!! I’m going to make it again for hostess gifts during the holidays!
A friend of mine makes something very similar. I adore this easy recipe!
TOTALLY addictive!!
So much easier to make than pecan pie. Love it!
This is crazy delicious!! Hard to restrain myself with these.
I love how easy it was to make! Such a huge hit in my house!
I love how easy this is to make! Such a huge hit in my house!
This is so crazy delicious! Thanks for another GREAT recipe!
Made the bark today it was grainy put it back in the oven on 400 degrees came out nice and crispy and taste awesome thanks for the recipe can’t wait to make them again will definitely add some flavor of amerreto or something different thanks.
Omg made this love it, so good. Can’t eat pie crust so this is great. Thanks for the recipe.pauline
I’ve made these 6-7 times over the last 3 months, they’re fantastic. I love pecan pie, it’s my fav, but not really a pie maker, these are close to being better than most pies I’ve had, and they’re so easy to make! I would definitely suggest upping the butter/sugar and even pecans, I added a little cinnamon my last batch that’s cooling right now. Thanks for the great recipe!
Hi Pat! I just made these. Do you recommend breaking into pieces while still cold/frozen? Or after they reach room temp? Also, do you store them in the fridge or at room temperature? Thanks so much! I googled it and got conflicting information. Any help is greatly appreciated!
I would do it after they reach room temperature.
How is this best stored? At room temp or in the refrigerator?
Room temperature is best for sure!
Do I store this at room temperature or in the fridge?
I made these according to the recipe. They are sweet and buttery tasting. I did find it difficult to spread the sugar mixture the crackers move Also I might increase the butter pecans to get better coverage of the crackers if I make it again. I will see how my husband likes them, he is a pecan pie fan.
I, too had trouble spreading the goo on the crackers – definitely not enough to cover all the crackers called for in the recipe. I’m going to use a 13×9 instead of a jelly roll pan next time as I think that many crackers will be sufficient. Looks delish, just sad I wasted crackers!
Love the idea