Pecan Pie Bark
Pecan Pie Bark is a quick and easy dessert that is excellent for Thanksgiving, Christmas, and other holiday celebrations. With the perfect balance of sweet and salty flavors, this treat is a delicious addition to any cookie platter.
Servings: 12 servings
Ingredients
- 15 sheets graham crackers
- 2 sticks (1 cup) unsalted butter
- 1 cup brown sugar
- ½ teaspoon vanilla extract
- 2 cups pecans, chopped
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 350° F. Cover a rimmed baking tray with aluminum foil (the one I use is 17x12 inches long). Spray with cooking spray.
- Line the graham crackers on the baking tray, making sure they fit together snuggly. If needed you can break a few sheets of the graham crackers to fit.
- In a small sauce pan melt the butter over medium heat. Add the brown sugar and stir well. When the mixture comes to a gentle boil time for 2 minutes and stir often.
- When the 2 minutes has ended, quickly stir in the vanilla extract and pecans.
- Pour the mixture evenly over the graham crackers and use a spatula to spread if necessary.
- Place the baking tray in the oven and time for 10 minutes.
- Remove from the oven and let the pecan pie bark cool down to room temperature. Once cool enough to handle you can place in the fridge to speed up the process.
- Once set use a sharp knife to cut the bark into small pieces.
- Pecan pie bark can be stored at room temperature in an airtight container for 1 week, refrigerator for 2 weeks or the freezer for 2-3 months.