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Easy Pecan Pie Bark: The Ultimate Quick Holiday Candy

Close-up of shiny, dark brown Pecan Pie Bark pieces stacked on a white plate, loaded with pecans.
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Make this easy Pecan Pie Bark for a crunchy, buttery treat that tastes like classic pecan pie without the fuss. This no-bake style candy is perfect for holiday trays and gifting.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves, toasted
  • 1 cup semi-sweet chocolate chips (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 8 minutes until lightly golden. Remove from the oven and set aside.
  3. While the crust bakes, prepare the toffee layer. In a medium saucepan, combine the brown sugar, corn syrup, and heavy cream. Bring the mixture to a boil over medium heat, stirring constantly. Boil for exactly 1 minute, then remove from the heat. Stir in the vanilla extract and salt.
  4. Pour the hot toffee mixture evenly over the baked graham cracker crust.
  5. Arrange the toasted pecan halves over the toffee layer. Press them down slightly so they adhere.
  6. Return the pan to the oven and bake for 10 to 12 minutes, or until the toffee is bubbly and the pecans are lightly browned. Watch carefully to prevent burning.
  7. Remove the pan from the oven. If using chocolate, immediately sprinkle the chocolate chips evenly over the hot pecan layer. Let it sit for 5 minutes to melt.
  8. Spread the melted chocolate evenly across the top using an offset spatula.
  9. Cool the bark completely at room temperature for at least 2 hours, or chill in the refrigerator for 1 hour until firm.
  10. Lift the bark out of the pan using the parchment paper overhang. Break the cooled bark into irregular, bite-sized pieces. Store in an airtight container.

Notes

  • Toast your pecans first in a dry skillet over medium heat for 5-7 minutes until fragrant. This deepens the flavor significantly.
  • For a richer flavor, substitute the graham cracker base with shortbread cookie crumbs.
  • If you want a thicker layer of chocolate, use 1 1/2 cups of chocolate chips and melt them separately before drizzling over the cooled toffee layer instead of sprinkling on top while hot.

Nutrition

Find it online: https://dishicious.com/pecan-pie-bark-recipe-easy-holiday-candy/