Pecan Pie Bark – Not the prettiest, but so yummy!

pecanbarkDay #5 Christmas Cooking!

No, these are really not pretty. I actually contemplated not posting them, but they taste so good, I couldn’t skip them. They’re super easy and taste amazing. Somehow I think maybe there was too much topping, but on the other hand, the taste is exactly what I was hoping for, so if I make these again, I’m not going to change a thing. It is a graham cracker crust with a pecan/caramel toffee on top. They’re crisp and sweet and do taste like pecan pie. And I love pecans!

The trick I found with these is to have a very well greased pan to lay your crackers on, and then get them very cold. Run a knife around the edges. Turn pan upside down over a piece of parchment paper and lightly tap the bottom of the pan with…I used the handle of my chef’s knife…until it plops out. I used a 9×13 inch jelly roll pan. Your pan needs a rim, but I wouldn’t suggest making this in a pan with high sides.

I had very crisp, fresh graham crackers, and because of that, they didn’t break nice and cleanly along the lines. I think if I did this again, I would break all the pieces up neatly before laying them in the pan, so that they simply need to be tapped apart to break the toffee, not having to break the actual crackers into pieces. Other than that, I followed the recipe exactly on timing and ingredients.

Here’s the original recipe found on Pinterest.


  • 2 sticks butter
  • 1 cup white sugar
  • 1 & ¼ cups pecan halves
  • About 2 pkgs (approx. 12 sheets) honey graham crackers
  1. Preheat your oven to 325 degrees F.
  2. Lay your graham crackers tightly across the area of a lightly greased rimmed baking sheet. Trim any crackers to fit the sides of the pan if needed. Set aside.
  3. In a large saucepan, bring the butter, sugar and pecans to a boil over medium heat for 3 minutes, stirring constantly.
  4. Carefully (and evenly) pour boiled mixture over the entire plane of graham crackers, spreading pecans around evenly.
  5. Immediately pop graham crackers into the oven and bake for 8 minutes.
  6. Allow graham cracker bark to cool completely before breaking into pieces and storing in an airtight container.

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