Pecan Pie Bark
Crisp honey graham crackers topped with buttery brown sugar toffee and pecans.
Equipment
- 10-by-15-inch rimmed baking sheet
- parchment
- Medium saucepan
- heatproof spatula
- Wire rack
- knife
- Cutting board
Ingredients
- 13 full honey graham cracker sheets or as needed
- 1 cup unsalted butter 2 sticks, cubed
- 1 cup packed light brown sugar
- 2 cups pecan halves mostly coarsely chopped
- ¼ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Instructions
- Heat oven to 350°F. Line the pan with parchment and add crackers in one layer.
- Bring butter, sugar, and salt to a full boil over medium heat. Boil 2 minutes, stirring constantly.
- Off heat, mix in vanilla and pecans. Pour over crackers and spread evenly.
- Bake about 10 minutes, until bubbling across the pan. Cool completely on a rack, about 1 hour. Peel away parchment and break.
Notes
Measure pecans before chopping. Store airtight at room temperature up to 5 days or freeze up to 1 month. Thaw in the closed container.