Pecan Pie Bark

Pecan pie bark tastes exactly like pecan pie — buttery caramel, toasted pecans and a hint of vanilla — with none of the pastry stress.

Crisp crackers form the base, a quick boiled caramel pours over the top, and after a short bake and a cool-down it snaps into golden shards.

It is the make-ahead holiday treat I reach for again and again: it travels well, keeps beautifully, and disappears fast from a cookie tray.

Ingredients

• 40 saltine or graham crackers (about 1 sleeve)
• 200 g (1 cup) unsalted butter
• 200 g (1 cup) packed brown sugar
• 1 tsp vanilla extract
• 0.5 tsp flaky sea salt, plus extra to sprinkle
• 200 g (1.5 cups) pecan halves, roughly chopped

Optional chocolate drizzle

• 100 g (3.5 oz) dark chocolate, melted

Instructions

1. Prepare the pan: Line a rimmed baking sheet with foil and then baking paper. Arrange the crackers in a single layer, breaking pieces to fill gaps.
2. Make the caramel: Melt the butter and brown sugar in a saucepan over medium heat, stirring until smooth. Bring to a boil and cook, without stirring, for 3 minutes until slightly thickened.
3. Pour and top: Remove from the heat, stir in the vanilla and salt, then pour evenly over the crackers. Sprinkle the pecans over the top.
4. Bake: Bake at 180°C (350°F) for 8-10 minutes until the caramel is bubbling all over.
5. Cool and set: Sprinkle with extra flaky salt. Cool completely at room temperature, about 1 hour, until the caramel is firm.
6. Break and drizzle: Break into shards. Drizzle with melted chocolate if using, and let it set before serving.

Tips for the best result

• Do not walk away while the caramel boils — 3 minutes is all it needs, and it darkens fast.
• Lining the pan with foil under the paper makes lifting the whole slab out easy.
• Use graham crackers for a sweeter, more pie-like base, or saltines for a salty-sweet crunch.

Storing and reheating

Store in an airtight container at room temperature for 4-5 days, with baking paper between layers. Freeze for up to 2 months and thaw at room temperature.

Frequently asked questions

Why is my bark sticky?

The caramel was undercooked or the bark was cut before it cooled completely. Boil a full 3 minutes and cool until firm.

Can I use saltine crackers?

Yes — saltines give a wonderful salty-sweet contrast, and graham crackers give a sweeter, pie-like flavour.

Does pecan pie bark need chocolate?

No. It is delicious plain; the chocolate drizzle is optional.