Make this simple, no-bake pecan pie bark using a graham cracker base for a quick, crunchy holiday treat that captures classic pecan pie flavor.
Author:Ahazzam
Prep Time:15 min
Cook Time:5 min
Total Time:140 min
Yield:About 24 pieces
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
1/4 cup light corn syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups pecan halves, lightly toasted
1 sleeve (about 9 full sheets) graham crackers, crushed into fine crumbs
1 cup semi-sweet chocolate chips
Instructions
Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium saucepan, combine the butter, brown sugar, corn syrup, vanilla extract, and salt.
Heat the mixture over medium heat, stirring constantly until the butter is melted and the sugar is dissolved. Bring the mixture to a boil and cook for exactly 3 minutes, stirring occasionally. Do not overcook.
Remove the saucepan from the heat. Stir in the toasted pecans.
In a separate bowl, mix the graham cracker crumbs with 1 tablespoon of the melted pecan mixture to moisten them slightly. Press the crumb mixture evenly into the bottom of the prepared pan to form the base layer.
Pour the hot pecan mixture evenly over the graham cracker base. Spread gently if needed.
Immediately sprinkle the chocolate chips over the hot pecan layer. Let it sit for 5 minutes to soften.
Spread the softened chocolate evenly over the top.
Refrigerate the bark for at least 2 hours, or until completely firm.
Lift the bark out of the pan using the parchment overhang. Break the bark into irregular pieces before serving or storing.
Notes
Toast your pecans lightly in a dry skillet over medium heat for 3-5 minutes until fragrant before using.
For a richer flavor, substitute milk chocolate chips for semi-sweet.
Store the finished bark in an airtight container in the refrigerator for up to one week.