Pecan Pie Bark

Last winter, while helping my grandson with a school project about family heritage, we stumbled upon my mother’s old recipe tin, scuffed at the corners, hand-labeled tabs yellowed with time. Nestled between her cornbread stuffing and lemon icebox pie was a stained index card titled “Pecan Pie Bark.”

Just the sight of her handwriting tugged at something in me. I could almost hear the soft rustle of her apron and smell the butter melting on the stovetop. She used to make this every December, tucking wax paper-wrapped shards into cookie tins for neighbors.

I remember sneaking slivers off the cooling rack when her back was turned, the caramel still sticky, the pecans warm and fragrant. The bark always had this beautiful balance: not too sweet, just enough crunch, and a whisper of vanilla that lingered long after each bite. I hadn’t thought about it in years—maybe because life moved too quickly back then.

Now retired and baking nearly every day, I find myself returning to these heirloom treats. This pecan pie bark? It’s become one of my most-requested recipes from friends and readers alike. It brings together simple pantry staples, transforms them into something magical, and somehow manages to capture the heart of the holidays in every bite.

Short Description

This Pecan Pie Bark is a crunchy, buttery treat layered with caramel and toasted pecans. Made with saltine crackers, it’s an easy twist on traditional pecan pie—perfect for gifting, snacking, or sharing at holiday tables.

Key Ingredients

• 1 sleeve of saltine crackers
• 1 cup unsalted butter
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 ½ cups pecan halves

Tools Needed

• Baking sheet
• Parchment paper
• Saucepan
• Silicone spatula or wooden spoon
• Measuring cups and spoons
• Offset spatula (optional, for spreading)

Cooking Instructions

Step 1: Prepare the Base
Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper to keep things tidy. Lay out a single layer of saltine crackers—edge to edge—with no gaps. This forms the sturdy base for the bark.

Step 2: Make the Caramel
In a medium saucepan over medium heat, melt the butter and brown sugar, stirring constantly to prevent scorching. When the mixture begins to bubble, stop stirring and let it boil for exactly 3 minutes.

The bubbling helps the sugar and butter emulsify into a smooth caramel. Remove from heat and gently stir in the vanilla extract—it may sizzle a little.

Step 3: Add the Pecans
Carefully pour the hot caramel over the crackers. Use a spatula to spread it evenly, covering every corner. Scatter the pecan halves on top, gently pressing them into the caramel so they’ll stick once baked.

Step 4: Bake to Perfection
Bake the sheet in your preheated oven for 10 to 12 minutes. Watch closely during the last 2 minutes—the caramel should bubble and darken slightly without burning. Once golden and fragrant, remove it from the oven.

Step 5: Cool and Break
Allow the bark to cool completely on the baking sheet. Once firm, break it into irregular pieces. For best results, store in an airtight container at room temperature for up to 7 days.

Why You’ll Love This Recipe

Flavor-Packed Crunch: Buttery caramel meets toasty pecans on a salty cracker base—it’s sweet, salty, nutty, and deliciously addictive.

Simple Ingredients: You likely have everything in your pantry already.

Quick and Easy: Comes together in under 30 minutes, start to finish.

Great for Gifting: Wrap it up in cellophane or tins for a homemade holiday gift.

No Special Equipment: No candy thermometer or stand mixer needed.

Mistakes to Avoid & Solutions

Overboiling the Caramel: Boiling too long can make the bark hard or burnt. Use a timer—3 minutes is all you need.

Skipping the Lining: Caramel sticks! Always line your pan with parchment or foil.

Uneven Layer of Crackers: Gaps lead to caramel leakage. Fit them snugly, edge to edge.

Caramel Doesn’t Spread Well: If it thickens too quickly, spread it immediately after pouring while it’s still hot.

Burnt Edges: Your oven may run hot. Check at the 10-minute mark and rotate the pan if needed.

Serving and Pairing Suggestions

On a Dessert Tray: Serve alongside cookies, truffles, and chocolate bark.

Afternoon Pick-Me-Up: Pairs beautifully with coffee or black tea.

Ice Cream Topping: Crumble pieces over vanilla or butter pecan ice cream.

Holiday Brunch: Add it to a sweet brunch board with fruits and pastries.

Gift Idea: Wrap in wax paper and tie with twine for a heartfelt handmade gift.

Storage and Reheating Tips

Store at Room Temp: In an airtight container, it stays fresh for up to 7 days.

Avoid Humidity: Keep in a cool, dry place to prevent stickiness.

Do Not Refrigerate: Cold temps can alter the texture and make the caramel grainy.

Freezing Option: Freeze in layers separated by parchment paper for up to 1 month.

No Reheating Needed: This treat is best enjoyed at room temperature.

FAQs

1. Can I use graham crackers instead of saltines?
Yes, though it will be sweeter and slightly softer. Great for those who want a milder saltiness.

2. What’s the best way to cut or break the bark?
Wait until it’s completely cool, then use your hands to snap it into pieces or a sharp knife for more uniform cuts.

3. Can I add chocolate to this?
Absolutely! After baking, sprinkle chocolate chips on top and let them melt. Then spread and let it set.

4. Can I use chopped pecans instead of halves?
Yes, chopped pecans will work fine and may stick better to the caramel layer.

5. My caramel turned grainy—what happened?
This usually happens from overstirring after it starts boiling. Once it bubbles, stop stirring and boil exactly 3 minutes.

Tips & Tricks

Use a heavy-bottomed saucepan to prevent scorching the caramel.

Lightly toast the pecans beforehand for extra flavor.

If your caramel thickens too fast, warm it gently and stir to loosen.

Don’t skip the vanilla—it gives the bark its signature warmth.

For clean edges, score the bark with a knife while it’s still warm, then break once cooled.

Recipe Variations

1. Chocolate-Dipped Pecan Bark

After cooling, dip half of each piece in melted dark chocolate.

Let set on parchment. Adds a rich, bittersweet twist.

2. Spiced Maple Pecan Bark

Replace brown sugar with maple sugar.

Add ½ tsp cinnamon and ¼ tsp nutmeg to the caramel.

Creates a cozy, fall-inspired version.

3. Almond Toffee Bark

Swap pecans for sliced almonds.

Add a sprinkle of flaky sea salt before baking.

Crisp and elegant.

4. Vegan Option

Use plant-based butter (like Earth Balance).

Make sure your crackers and sugar are vegan-friendly.

Same steps apply—just as delicious.

Pecan Pie Bark

Sandra Myers Pecan Pie Bark Print This

Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 sleeve of saltine crackers
• 1 cup unsalted butter
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 ½ cups pecan halves

Instructions

Step 1: Prepare the Base
Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper. Arrange saltine crackers in a single, gap-free layer.

Step 2: Make the Caramel
Melt butter and brown sugar in a saucepan over medium heat, stirring constantly. Once bubbling, stop stirring and boil for 3 minutes. Remove from heat and stir in vanilla extract.

Step 3: Add the Pecans
Pour hot caramel evenly over the crackers. Spread with a spatula, then sprinkle pecan halves on top, pressing gently to help them stick.

Step 4: Bake to Perfection
Bake for 10–12 minutes, until caramel bubbles and turns golden. Watch closely during the last few minutes to avoid burning.

Step 5: Cool and Break
Cool completely on the sheet. Once firm, break into pieces. Store in an airtight container at room temperature for up to a week.