This caramel pecan bark only requires a handful of ingredients. It’s a super rich, decadent, buttery treat perfect for sharing during the holiday season.
This caramel pecan bark—affectionately known as “Christmas Crack” for its addictive crunch—is the easiest holiday candy you’ll ever make. With just five ingredients and 30 minutes of active time, you’ll create a buttery, toffee-coated treat that disappears from every dessert table. I’ve made this recipe well over a hundred times, and I’m sharing all my tips for perfect results every time.
Why This Recipe Works
This wasn’t just a recipe—it was the signature treat of every school bake sale in my Southern California hometown during the early ’90s. Long before Instagram made food viral, this caramel pecan bark spread through PTA meetings and neighborhood gatherings like wildfire. Parents called it “praline crack,” “pecan toffee bark,” or simply “that addictive graham cracker thing.”
As a classically trained pastry chef, I’ve refined this nostalgic recipe with professional techniques that guarantee consistent results. The secret? Toasting the pecans first. This simple step releases the natural oils in the nuts, intensifying their flavor and creating that irresistible depth you won’t find in most versions.
What is Caramel Pecan Bark?
Caramel pecan bark (or Christmas Crack) is a no-fail candy made by pouring a hot butter-sugar toffee mixture over graham crackers and toasted pecans, then baking until golden and bubbly. When cooled, it hardens into crunchy, sweet-salty squares with a satisfying snap. Think pecan pie meets English toffee—but infinitely easier to make.
This treat goes by many names:
- Christmas Crack
- Pecan Praline Bark
- Graham Cracker Toffee
- Saltine Toffee (when made with crackers)
- Pecan Pie Bark
No matter what you call it, the formula remains the same: crispy base + buttery caramel + toasted nuts = pure magic.
Why You’ll Love this Recipe
✓ Beginner-friendly – If you can boil water and tell time, you can make this
✓ 5 ingredients – No specialty items or expensive equipment required
✓ Make-ahead friendly – Stays fresh for a week, perfect for gift giving
✓ Crowd-pleaser – I’ve never met anyone who didn’t love this bark
✓ Customizable – Endless variations for different dietary needs and taste preferences
✓ Professional results – My pastry chef tips ensure perfect bark every time
Ingredients
Core Ingredients:
- Graham crackers – The classic base that provides structure and a hint of honey sweetness
- Toasted pecans – Pre-toasting is non-negotiable for maximum flavor
- Unsalted butter – European-style butter adds extra richness
- Light brown sugar – Creates the caramel toffee coating
- Fine sea salt – Balances the sweetness; adjust to taste
- Vanilla extract – Adds warmth and complexity
Ingredient Substitutions:
For the Base:
- Graham crackers (my favorite for subtle sweetness)
- Ritz crackers (for buttery richness)
- Saltine crackers (for sweet-salty contrast)
- Shortbread cookies (for overachievers)
- Brownie layer (for the ultimate indulgence)
For the Nuts:
- Sunflower or pumpkin seeds (nut-free option
- Walnuts or almonds (similar texture to pecans)
- Cashews or macadamias (for extra buttery flavor)
- Mixed nuts (for variety)
Step-by-Step Instructions
Step 1: Prep Your Pan (5 minutes)
Preheat your oven to 350°F. Line a 13×9-inch baking sheet with parchment paper—this is crucial for easy removal later. Arrange 15 graham cracker squares in a single layer, breaking crackers as needed to fill gaps.
Step 2: Toast the Pecans (First!)
Before you even think about making the caramel, toast your pecans. Spread them on a separate baking sheet and toast at 350°F for 5-7 minutes until fragrant. Let them cool slightly, then roughly chop and scatter evenly over the graham crackers.
Why This Matters: Toasting releases the natural oils in pecans, intensifying their flavor exponentially. It’s the difference between good bark and extraordinary bark. In my 20 years as a pastry chef, I’ve learned that this step is what separates professional-quality desserts from homemade ones.
Step 3: Make the Caramel Toffee (10 minutes)
In a heavy-bottomed saucepan (at least 2-quart capacity—the mixture bubbles up!), combine butter and brown sugar over medium heat. Stir occasionally until the butter melts and the sugar dissolves.
Important: Once the mixture starts boiling, stop stirring. Let it bubble and cook until it reaches 235-240°F (soft ball stage) on a candy thermometer, about 3 minutes. This typically takes 3-5 minutes after boiling begins.
Remove from heat and stir in the salt. Let it cool for 45 seconds, then add vanilla extract. The mixture will bubble vigorously when you add the vanilla—this is normal.
Pastry Chef Secret: That 45-second cool-down prevents the vanilla from burning off immediately. You want it to perfume the caramel, not evaporate into your kitchen.
Step 4: Pour and Bake (12 minutes)
Working quickly but carefully (the mixture is VERY hot), pour the caramel evenly over the pecan-topped graham crackers. Use a spoon to spread it to any bare spots if needed.
Bake for 10-12 minutes until the caramel is bubbling vigorously and has thickened slightly. It should look golden brown and glossy.
Step 5: Cool Completely (1-2 hours)
This is the hardest step: waiting. Leave the pan at room temperature for 1-2 hours until the bark is completely cooled and hardened. The caramel will transform from molten liquid to crispy candy as it cools.
Do not refrigerate to speed this up—it can cause the caramel to become sticky or grainy.
Once fully cooled, break the bark along the graham cracker lines into 15 squares, or break into rustic shards for a more artisanal presentation.
Pastry Chef Tips
Use a Candy Thermometer
After making this 50+ times, I can eyeball when the caramel is ready—but I still use my candy thermometer for consistent results. Temperature matters in candy making. Under-cooked caramel stays sticky; over-cooked caramel turns bitter and hard.
Target Temperature: 235-240°F (soft ball stage)
Choose the Right Pan
Use a deep saucepan, not a shallow skillet. The sugar mixture doubles in volume as it boils. I learned this the hard way early in my career when caramel bubbled over onto a burner.
Safety First
This caramel is dangerously hot—we’re talking 240°F, which is hotter than boiling water. Use oven mitts when handling the pan, and keep children and pets away from your work area. Pour slowly and deliberately.
The Toasting Trick
Toasting nuts isn’t just a suggestion—it’s the key to professional-quality bark. Flavors are carried through fat, and nuts are packed with natural oils. Toasting releases these oils and develops complex, nutty flavors that raw nuts simply can’t provide. This applies to every recipe I make, from cookies to cakes.
Storage
How to Store:
Store caramel pecan bark in an airtight container at room temperature for up to 7 days. Layer pieces between parchment or wax paper to prevent sticking.
Do not refrigerate. The temperature change can cause the caramel to become sticky or attract moisture, ruining the crispy texture.
Gifting Tips:
This bark makes stunning holiday gifts. Package in clear cellophane bags tied with ribbon, or arrange in decorative tins lined with parchment paper. Include a note that it stays fresh at room temperature for a week.
Frequently Asked Questions
Yes, but the bark will be very sweet without nuts to balance the caramel. Try substituting with toasted sunflower seeds, pumpkin seeds, or granola for texture and to cut the sweetness.
Traditional English toffee is made with just butter and sugar cooked to hard crack stage (300°F), then coated with chocolate and nuts. This bark uses a lower temperature (235-240°F) for a slightly softer, chewier texture, and the nuts are mixed in rather than just sprinkled on top.
For consistent results, yes. Candy making is all about reaching specific temperatures. Without a thermometer, you’re guessing, which can lead to caramel that’s too soft or too hard. A basic candy thermometer costs under $10 and transforms your baking.
Fill the saucepan with water and bring it to a boil. The hot water will dissolve any stuck-on caramel. For stubborn spots, add a bit of baking soda to the water before boiling.
Caramel Pecan Bark (Christmas Crack)
Ingredients
- 15 graham cracker squares
- 1 cup toasted pecans (125 grams), roughly chopped
- ½ cup unsalted butter (113 g)
- ½ cup light brown sugar (100 g), packed
- ¼ teaspoon fine sea salt , or more to taste
- 1 teaspoon pure vanilla extract
Instructions
- Prep the pan: Preheat oven to 350°F. Line a 13×9-inch baking sheet with parchment paper. Arrange graham cracker squares in a single layer on the prepared pan.
- Toast the pecans: Spread pecans on a separate baking sheet and toast at 350°F for 5-7 minutes until fragrant. Let cool slightly, then roughly chop and scatter evenly over graham crackers.
- Make the caramel: In a heavy-bottomed saucepan, combine butter and brown sugar over medium heat. Stir until melted, then bring to a boil. Stop stirring once boiling. Cook until mixture reaches 235-240°F on a candy thermometer, about 3-5 minutes after boiling begins.
- Finish the caramel: Remove from heat and stir in salt. Let cool for 45 seconds, then add vanilla extract. The mixture will bubble vigorously.
- Bake: Carefully pour hot caramel mixture over pecan-topped graham crackers, spreading evenly with a spoon. Bake for 10-12 minutes until caramel is bubbling and golden brown.
- Cool and serve: Let cool completely in the pan at room temperature for 1-2 hours. Once hardened, break into squares or rustic shards. Store in an airtight container at room temperature for up to 7 days.
Notes
- Candy thermometer: Essential for consistent results. Don’t skip this tool!
- Deep saucepan: Use a pot with high sides—the caramel bubbles up significantly.
- Safety first: The caramel reaches 240°F. Use extreme caution when pouring.
- Storage: Keep at room temperature in an airtight container. Do not refrigerate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!More Holiday Treats You’ll Love
- Homemade chocolate marshmallow topped with mini chocolate chips.
- Soft and chewy peanut butter thumbprint cookies filled with raspberry jam.
- Small peppermint patties stuffed into chocolate cookie dough make for the ultimate sweet treat!
- Homemade pecan chocolate toffee bark. Customize the toffee bark with your choice of toppings.
Would you please provide the measurements so I can make this for 20 people. Thank you.
I suggest doubling the recipe.
Christmas Crack
This recipe has been on repeat at our family Christmas gatherings. Had to finally comment to say how much I love this recipe. So easy to make and so delicious to eat.
Re: Caramel Pecan Bark…what can I use instead of nuts, or can I make them without nuts?
Hi! Yes, you can make them without nuts, but they will be very sweet. The nuts help to cut through the sweetness while adding texture and flavor. Asides from nuts, you can use sunflower seeds, pumpkin seeds or granola.
I wish so much I had a giant pan of these all to myself right now! Your description + pictures of this bark has completely transported me and my taste buds to heaven, so I can only imagine what would happen if I ate the real thing! LOVE that picture of you pouring the hot sugar mixture over the graham crackers btw. And love all your different crust suggestions, each one sounds delicious! And toasting the nuts? What a simple yet genius move, it makes so much sense that that would lead to such big improvements in taste!
These barks look dangerously delicious ♥ Perfect for Christmas too!
this is a recipe I know I couldn’t stop with on serving,!