Pecan Pie Bark (aka Bark Bark Bark). I’m sure you’re getting hungry already. This bark is one of my favorites to make and eat, it’s so versatile and is the perfect go-to recipe for last minute guests and much better than that crack you’re currently snorting up your nose. There’s no baking involved here, it doesn’t take that long to prep, and you can easily sub out the pecans for walnuts or almonds if you are allergic to pecans. This bark will satisfy your sweet tooth in an allergy friendly way. Enjoy!
Wondering how to make pecan pie bark? I made it for the first time this year and just had to share the sweet recipe with you. I’ve seen other recipes for this, but have since come up with my own concoction. Enjoy!
How to Make Pecan Pie Bark
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Prepare to be amazed as we guide you through the step-by-step process of creating this mouthwatering Pecan Pie Bark. From assembling the ingredients to savoring the final product, we’ve got you covered.
Ingredients:
Before you get started, gather these key ingredients:
- 13 graham crackers
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar
- 2 cups pecan halves, roughly chopped
- 1/4 tsp salt
- 1 tsp vanilla extract
Directions:
1. Preheat your oven to 350°F (175°C) and line a rimmed sheet pan with aluminum foil. Lightly grease the foil with butter to prevent sticking.
2. Line the prepared baking sheet with graham crackers, breaking them where necessary to ensure they fit snugly. This forms the base for your Pecan Pie Bark.
3. In a medium saucepan, combine the butter, brown sugar, chopped pecans, and salt over medium heat. Stirring constantly, bring the mixture to a gentle boil. Allow it to cook for approximately 2 minutes, ensuring you maintain a consistent stir throughout. The mixture will become thick and glossy.
4. Once the sugar has fully dissolved, remove the saucepan from the heat. Stir in the vanilla extract, infusing the mixture with its warm, aromatic essence.
5. Carefully pour the buttery pecan mixture over the arranged graham crackers. Using a spatula, spread the mixture evenly to ensure every cracker is coated with the delectable topping.
6. Place the sheet pan in the preheated oven and bake for about 10-12 minutes. Keep an eye on it to prevent over-browning. The Pecan Pie Bark should be bubbly and fragrant.
7. Remove the sheet pan from the oven and let the bark cool completely. As it cools, the mixture will set, giving you that irresistible, bark-like texture.
8. Once fully cooled and set, gently lift the Pecan Pie Bark from the foil, and transfer it to a cutting board. Use a sharp knife to cut it into bite-sized pieces or irregular shards, emulating the look of traditional tree bark.
9. Your Pecan Pie Bark is now ready to be devoured! Arrange the delectable pieces on a serving platter and watch as your friends and family indulge in its irresistible blend of flavors and textures.
FAQs:
Can I use salted butter instead of unsalted butter?
Absolutely! However, using unsalted butter gives you better control over the overall saltiness of the recipe.
Can I substitute other nuts for pecans?
Certainly! While pecans are traditional, you can experiment with other nuts like walnuts or almonds for a unique twist.
Is this recipe gluten-free?
Unfortunately, graham crackers contain gluten. To make it gluten-free, look for gluten-free graham crackers or a suitable alternative.
How should I store Pecan Pie Bark?
Store your bark in an airtight container at room temperature for up to a week. For longer storage, refrigerate or freeze it.
Can I add chocolate to this recipe?
Absolutely! Consider drizzling melted chocolate over the cooled bark for an extra layer of decadence.
Pecan Pie Bark
Ingredients
- 13 graham crackers
- 1 cup 2 sticks unsalted butter
- 1 cup brown sugar
- 2 cups pecan halves roughly chopped
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Start by preheating your oven to 350°F. Grab a rimmed baking sheet, line it with foil, and apply a light coating of butter to prevent any sticking.
- Next, arrange the graham crackers on the sheet, breaking them to fit perfectly, creating a solid base layer.
- In a saucepan on medium heat, melt the butter with brown sugar, salt, and pecans. Stir continuously until the mixture boils gently for about 2 minutes, until it thickens and looks glossy.
- Remove from heat, stir in the vanilla to infuse the mixture with flavor.
- Pour this hot pecan mixture over the graham crackers on the baking sheet, spreading evenly with a spatula to cover them all.
- Bake in the oven for 10-12 minutes until the bark is bubbly and aromatic, but keep an eye on it to avoid burning.
- After removing from the oven, allow the bark to cool fully on the pan. This cooling process helps it set into that perfect bark texture.
- Cut the cooled bark into bite-sized pieces or irregular shards. Now it's ready to serve and enjoy!
