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This pecan pie bark recipe is the easiest way to get pecan pie flavor into a holiday cookie tin. Graham crackers get covered in a bubbling homemade brown sugar butterscotch and toasted pecans, then baked for 10 minutes until crisp and toffee-like. It’s part candy, part cookie, and fully addictive.
Of all the pecan pie bark recipes I’ve tried, this easy pecan pie bark is my favorite: six ingredients you probably already have, and less than 20 minutes of prep and cooking time. Whip up a batch for Thanksgiving, pack it into tins for neighbors and teachers, or keep it on the counter for snacking all season. If you’re building a whole holiday dessert tray, these gooey Canadian butter tarts are another brown sugar heavy bite that travels well, and my pecan pie bars are the sliceable version of this same flavor.
Quick Look: The Best Pecan Pie Bark Recipe
- 🍬 What it is: Graham crackers baked under a brown sugar butterscotch and toasted pecans, then broken into bark.
- ⭐ Why it works: A short boil on the stove plus 10 minutes in the oven sets a crisp, toffee-like layer.
- 💛 Why you’ll love it: Six pantry ingredients and under 20 minutes for a whole sheet pan.
- ⚠️ What to watch for: Let it cool completely on the pan before you break it into pieces.
- 🍳 Pan notes: Use a regular large rimmed sheet pan (a standard half sheet, about 18×13 inches), lined with parchment or foil, with the crackers in a single layer.
- ❄️ Make ahead: Keeps 3 to 4 days on the counter or 1 to 2 weeks in the fridge, perfect for gift tins.
Why This Recipe Works
- Graham crackers act like the crust. They give this pecan pie bark with graham crackers a crisp, sturdy base that tastes like the bottom of a pie.
- Homemade butterscotch is the filling. Butter and brown sugar boiled together give you that classic pecan pie flavor, with no eggs or corn syrup needed.
- Toasted pecans. A few minutes of toasting makes the pecans taste deeper and nuttier.
- It’s fast. Less than 20 minutes from start to oven, then it just needs to cool.
- One pan makes a big batch. A sheet pan of pecan graham cracker bark is easy to double for cookie exchanges and holiday gifting.
Table of Contents
Key Ingredients for Pecan Pie Bark
- Graham cracker sheets: The base of the bark. They make a crisp layer that holds up under the pecan topping.
- Unsalted butter: Melts into the brown sugar to create the smooth butterscotch that glues the pecans to the graham crackers.
- Packed light brown sugar: This is where the pecan pie flavor comes from, so don’t swap it out completely.
- Pecan halves: Roughly chopped and toasted for a toasty crunch in every bite.
- Vanilla extract: Adds warmth. Bourbon vanilla is a delicious upgrade if you want to take it even further!
Full ingredient amounts are in the recipe card below.
Substitutions and Additions
- Caramel version: Use half white sugar and half brown sugar for a caramel pecan bark. Just know brown sugar is what makes it taste like pecan pie.
- Chocolate pecan pie bark: Drizzle melted dark or white chocolate over the cooled bark, or sprinkle chocolate chips on top before baking.
- Salted butter: Totally fine. Just skip the pinch of salt so it doesn’t turn out too salty.
- Other nuts: Walnuts or almonds work if you don’t have pecans. The flavor changes slightly, but it’s still delicious.
How to Make Pecan Pie Bark
- Line the pan with graham crackers. Preheat the oven to 350°F. Line a large rimmed baking sheet (a standard half sheet pan, about 18×13 inches) with parchment paper or foil, then arrange the graham crackers in a single layer.
- Melt the butter and brown sugar. Add the butter and brown sugar to a saucepan over medium heat and stir constantly as it melts together.
- Boil for 2 to 3 minutes. Once the mixture starts to bubble, keep stirring and let it cook for 2 to 3 minutes, then remove it from the heat.
- Add the pecans. Add the vanilla extract, a pinch of salt, and the toasted pecans to the hot butterscotch.
- Stir to coat. Stir until every pecan is coated in the butterscotch.
- Spread over the crackers. Pour the pecan mixture over the graham crackers and use a spatula to spread it out so all the crackers are covered.
- Bake. Bake for 10 minutes, until the topping is bubbling. Let the bark cool completely on the pan, then break or slice it into pieces.
Expert Tips
- The one step I never skip in this pecan bark recipe: toast the pecans in a pan over medium heat for 5 to 10 minutes, until fragrant, before adding them. It makes a huge difference in flavor.
- Keep stirring the butter and brown sugar so it melts evenly and doesn’t scorch on the bottom.
- Work quickly once the pecans are in. The butterscotch starts to set as it cools, so spread it while it’s hot.
- Cover every cracker, all the way to the edges, so each piece has topping.
- Be patient with the cooling. Breaking it too early gives you soft, bendy pieces instead of a clean snap.
Pecan Bark for Holiday Gifting
This graham cracker pecan bark was made for cookie tins. Once it’s completely cool, layer the pieces in an airtight tin or container with parchment between the layers so they don’t stick together. It keeps for 3 to 4 days at room temperature, so you can make it a few days before you hand it out.
It’s also a great addition to a Christmas candy tray alongside my graham cracker Christmas crack, Ritz cracker toffee, and crockpot candy. For your Thanksgiving dessert table, serve it with these Crumbl pecan pie cookies and my pecan pie twice baked sweet potatoes. And if you love pecan bark with graham crackers, my pecan pie dip is perfect for dipping graham crackers too.
Pecan Pie Bark FAQs
Store pecan pie bark in an airtight container or zip-top bag. It keeps at room temperature for 3 to 4 days, or in the fridge for 1 to 2 weeks.
Soft pecan pie bark usually means the butter and brown sugar didn’t boil long enough, or the bark was broken before it cooled completely. Let it bubble for the full 2 to 3 minutes on the stove, and let it cool all the way on the pan before breaking it.
Yes! For a caramel pecan pie bark, use half white sugar and half brown sugar, then follow the same steps. Just keep in mind that brown sugar is what gives it the pecan pie flavor, so the taste will change a little.
Absolutely. For chocolate pecan pie bark, drizzle melted dark or white chocolate over the bark once it has cooled, or sprinkle chocolate chips on top before baking.
Yes, this recipe for pecan pie bark is great for making ahead. Once it cools completely, store it in an airtight container at room temperature for 3 to 4 days, or in the fridge for 1 to 2 weeks, and pack it into tins when you’re ready to give it.
More Holiday Treats to Make
If you tried this Pecan Pie Bark Recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it goes in the comments! I love hearing from you!
Pecan Pie Bark Recipe
Ingredients
- 12 graham cracker sheets
- 1 cup unsalted butter
- 1 cup light brown sugar packed
- 1 & 1/2 cups pecan halves roughly chopped and toasted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F. Line a large rimmed baking sheet (a standard half sheet pan, about 18×13 inches) with parchment paper or foil, then layer graham crackers in a single layer across the pan.12 graham cracker sheets
- In a saucepan over medium heat, melt the butter and brown sugar together, stirring constantly until it bubbles. Cook for 2-3 minutes then remove from heat then stir in the vanilla extract, salt, and pecans.1 cup unsalted butter, 1 cup light brown sugar, 1 & 1/2 cups pecan halves, 1 teaspoon vanilla extract, Pinch of salt
- Carefully pour the pecan mixture evenly over the graham crackers, spreading it out with a spatula to cover all crackers.
- Place the pan in the oven and bake for 10 minutes.
- Allow the bark to cool completely on the pan, then break it into pieces and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe and it was delicious but the size of the pan I used wasn’t the best. I reached out via social media pages as well as sent an email asking what size baking sheet you recommend to no avail. Hoping you see this!
Awesome!!!
YAY! So glad you liked! Happy holidays!
You should probably mention to chop the pecans.
Thank you for sharing your thoughts Mary! Just fixed that in the recipe card.
These are sooo yummy!! Thanks for sharing!
* I made these using 1/2 brown sugar and 1/2 cane sugar.
Topped with melted semi-sweet chocolate drizzle.
Served with a scoop of homemade vanilla ice cream.
Hubby approved!!
Aww yay I’m so glad you and him both enjoyed it! 🙂