This Pecan Pie Bark is the easiest, most addictive holiday treat! It’s sweet, crunchy, and tastes just like pecan pie, but in a snackable form. Every year, my family can’t wait for me to make a batch—it’s perfect for gifting or keeping all to yourself. 😉
Why You’ll Love Pecan Pie Bark
This recipe has everything: buttery caramel, toasted pecans, and a crisp base that gives it the perfect crunch. It’s simple to make, uses just a few ingredients, and comes together quickly. Whether you’re making it for a party or to give as gifts, it’s a holiday winner. 🎄✨
What You’ll Need to Make Pecan Pie Bark
- 1 sleeve of saltine crackers (abut 35-40 crackers)
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1 1/2 cups chopped pecans
- 1 tsp vanilla extract
- Pinch of salt
- 1 1/2 cups semi-sweet chocolate chips
How to Make Pecan Pie Bark
- Preheat and Prep:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or aluminum foil, and spray lightly with cooking spray. Arrange the saltine crackers in a single layer to cover the pan. - Make the Caramel:
In a medium saucepan, melt the butter and brown sugar over medium heat. Stir constantly until it comes to a boil, then let it boil for 3 minutes without stirring. Remove from heat and stir in vanilla extract and a pinch of salt. - Pour and Bake:
Pour the hot caramel evenly over the crackers, spreading it gently with a spatula. Sprinkle the chopped pecans on top. Bake for 8–10 minutes, or until the caramel is bubbly. - Add Chocolate:
Remove from the oven and sprinkle the chocolate chips over the hot caramel. Let them sit for a few minutes to melt, then spread the chocolate evenly over the top with a spatula. - Chill and Break:
Let the bark cool completely, then refrigerate for at least 1 hour to set. Once firm, break into pieces and enjoy!
More Sides & Snacks:
- Homemade Cheese Sauce Recipe
- Buffalo Chicken Egg Rolls
- Sticky Chicken Meatballs
- Refreshing Blueberry Mojito
- Strawberry Shortcake Ice Cream Bars
Fun Variations
- Nutty Mix: Add walnuts or almonds along with the pecans for a fun twist.
- Salty-Sweet: Sprinkle flaky sea salt on top of the melted chocolate for an extra flavor boost.
- White Chocolate: Use white chocolate chips for a festive look—perfect for drizzling over the dark chocolate.
Perfect for Holiday Gifting
Wrap this Pecan Pie Bark in clear bags with a festive ribbon, and you’ve got an easy, homemade gift everyone will love. It’s also a fantastic treat to bring to holiday potlucks or cookie exchanges!
FAQs
- Can I use a different cracker?
Yes! Graham crackers or Ritz crackers work well if you don’t have saltines. - How do I store the bark?
Keep it in an airtight container at room temperature for up to 5 days, or in the fridge for up to 2 weeks. - Can I freeze it?
Absolutely! Freeze the bark in a sealed container for up to 3 months. Let it thaw at room temperature before serving. - What if I don’t have pecans?
You can substitute any nuts you like, or even sprinkle crushed pretzels or toffee bits for a different texture. - Why isn’t my caramel smooth?
Make sure you boil it for exactly 3 minutes and stir well while it’s melting. This helps it stay smooth and set properly.
Enjoy this Pecan Pie Bark—a sweet and crunchy holiday classic! 🌰🍫
Pecan Pie Bark 🌰🍫
Wrap this Pecan Pie Bark in clear bags with a festive ribbon, and you’ve got an easy, homemade gift everyone will love. It’s also a fantastic treat to bring to holiday potlucks or cookie exchanges!
Ingredients
- 1 sleeve of saltine crackers about 35-40 crackers
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1 1/2 cups chopped pecans
- 1 tsp vanilla extract
- Pinch of salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or aluminum foil, and spray lightly with cooking spray. Arrange the saltine crackers in a single layer to cover the pan.
- Make the Caramel: In a medium saucepan, melt the butter and brown sugar over medium heat. Stir constantly until it comes to a boil, then let it boil for 3 minutes without stirring. Remove from heat and stir in vanilla extract and a pinch of salt.
- Pour and Bake: Pour the hot caramel evenly over the crackers, spreading it gently with a spatula. Sprinkle the chopped pecans on top. Bake for 8–10 minutes, or until the caramel is bubbly.
- Add Chocolate: Remove from the oven and sprinkle the chocolate chips over the hot caramel. Let them sit for a few minutes to melt, then spread the chocolate evenly over the top with a spatula.
- Chill and Break: Let the bark cool completely, then refrigerate for at least 1 hour to set. Once firm, break into pieces and enjoy!
