5 Ingredient Pecan Bark with Graham Crackers
This Pecan Bark with Graham Crackers recipe will not only satisfy your craving for Pecan Pie, but it’s also great for gift giving. It cooks in just 11 minutes!
I absolutely love Pecan Pie, but I rarely bake pies outside of the holiday season. This Pecan Bark will satisfy your craving for Pecan Pie any time of the year, and it only takes minutes to make.
This recipe has an added delightful twist – graham crackers! There’s something magical about the combination of rich pecans and the satisfying crunch of graham crackers that makes this treat an absolute standout.
Picture this: the rich flavor of pecans mingling with the sweet, slightly savory goodness of graham crackers all held together with a buttery toffee crunch. It’s like a flavor explosion that makes my taste buds do a happy dance every time. So, if you’re up for a little kitchen adventure, if you want to feel like a dessert wizard without breaking a sweat, join me in creating this pecan bark masterpiece. Let’s make some sweet memories together – apron on, oven mitts at the ready, and let the pecan bark party begin! 🍫✨🌰
Tools you’ll need
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What you’ll love about this recipe:
Ingredients for Pecan Bark
How to Make Pecan Bark with Graham Crackers
Preheat your oven to 325 degrees Fahrenheit.
Prepare a 9×13 baking sheet by covering it with aluminum foil. Lightly spray the foil with nonstick cooking spray.
Arrange the graham crackers in a single layer to completely cover the baking sheet.
Place butter into a 1-2 qt saucepan. Set heat to medium and completely melt the butter.
Next, add the sugar and vanilla into the saucepan. Heat over medium-high heat until it comes to a boil. Allow to boil while stirring constantly for 3 minutes.
Remove the saucepan from the heat and carefully stir in the pecans, then immediately pour the mixture over the graham crackers. Use a fork to separate any pecans that may cluster together.
Bake for 8 minutes. The entire pan contents should look bubbly. If it isn’t bubbling in the center, leave it in the oven until the center bubbles.
Allow to cool completely in the pan, then break into pieces.
Serve, share, and enjoy!
Tips & Tricks
- Use a baking pan with edges. You cannot cook this on a flat cookie sheet.
- Allow to cool completely before eating, or it will be sticky and chewy.
- If you prefer your toffee to be smoother, you can add 1 tablespoon of corn syrup to the saucepan mixture along with the other ingredients. I like the sugary, crystalized texture, but you can make it how you prefer.
- Vary the taste by using different flavors of graham crackers. Try regular, cinnamon, or even chocolate!
- Top the Pecan Bark with chocolate by melting some chocolate chips and drizzle it over the top. You could also use white chocolate chips or butterscotch chips.
- Store in an air-tight container. No refrigeration is required.
- Pecans can be halved or chopped, whichever you prefer.
- To make a double batch, you can use 2 – 9×13 baking pans or use a large 18×13 baking pan. The bigger the batch, the better. It will go fast!
I hope your kitchen is now filled with the warm aroma of toasty pecans and the sweet memories of creating something extraordinary. There’s nothing quite like the satisfaction of turning simple ingredients into a treat that not only tantalizes the taste buds but also brings a sense of accomplishment.
love pecans?
More Recipes with Pecans
As you savor each delightful bite of this pecan bark, may it not only satisfy your cravings but also remind you that the best moments are often homemade. Whether you shared this treat with loved ones or savored it solo, I hope this recipe brought a touch of sweetness to your day.
Feel free to get creative with your future batches – maybe try different nuts, experiment with chocolate drizzles, or sprinkle some sea salt for that perfect balance of flavors. The kitchen is your playground, after all!
Thank you for joining me on this culinary escapade. Until our next flavorful journey, keep cooking with love and savoring the sweet moments. Happy indulging! 🍫🌰💖
Pecan Bark with Graham Crackers
Equipment
- 9×13 baking sheet
Ingredients
- 1 cup salted butter 2 sticks
- 1 cup sugar
- 1 tsp vanilla extract
- 12 graham crackers
- 1 1/2 cups pecans halves
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- Prepare a 9×13 baking sheet by covering it with aluminum foil. Lightly spray the foil with nonstick cooking spray.
- Arrange the graham crackers in a single layer to completely cover the baking sheet.
- Place butter into a 1-2 qt saucepan. Set heat to medium and completely melt the butter.
- Next, add the sugar and vanilla into the saucepan. Heat over medium-high heat until it comes to a boil. Allow to boil while stirring constantly for 3 minutes.
- Remove the saucepan from the heat and carefully stir in the pecans, then immediately pour the mixture over the graham crackers. Use a fork to separate any pecans that may cluster together.
- Bake for 8 minutes. The entire pan contents should look bubbly. If it isn’t bubbling in the center, leave it in the oven until the center bubbles.
- Allow to cool completely in the pan, then break into pieces.
- Serve, share, and enjoy!
Notes
Tips & Tricks
- Use a baking pan with edges. You cannot cook this on a flat cookie sheet.
- Allow to cool completely before eating, or it will be sticky and chewy.
- If you prefer your toffee to be smoother, you can add 1 tablespoon of corn syrup to the saucepan mixture along with the other ingredients. I like the sugary, crystalized texture, but you can make it how you prefer.
- Vary the taste by using different flavors of graham crackers. Try regular, cinnamon, or even chocolate!
- Top the Pecan Bark with chocolate by melting some chocolate chips and drizzle it over the top. You could also use white chocolate chips or butterscotch chips.
- Store in an air-tight container. No refrigeration is required.
- Pecans can be halved or chopped, whichever you prefer.
- To make a double batch, you can use 2 – 9×13 baking pans or use a large 18×13 baking pan. The bigger the batch, the better. It will go fast!
Nutrition
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