Home · Recipes · Cookies Caramel Pecan Bark Author: Maryanne CabreraPublished: Dec 1, 2017Updated: Nov 16, 2023 View Recipe5 ReviewsThis post may contain affiliate links. Read our disclosure policy. 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 was the IT dessert when I was in elementary school. If Instagram had been around in the early 90s, some variation of this caramel pecan bark would be on every parents’ feed. At least, that would have been at the case in the suburban town (30 miles east of Downtown LA) where I grew up. I’m not sure if the original recipe was featured in a popular magazine at the time, or whether it spread from PTA meetings or the sort. All I knew was that this caramel pecan bark was a big part of my elementary school diet. Pecan Pie Bark There are countless variations of this simple treat, but three things remain the same: crunchy bottom crust lots of pecans sweet caramel toffee coating I prefer graham crackers for the base. However, Ritz crackers and Saltines are also excellent options. Overachievers can opt to make a shortbread cookie crust bottom. Hedonists can use a brownie bottom (a variation I plan to make for Christmas!). Melted Sugar Mixture Tips I’ve made this recipe 50+ times over the last two decades. For consistent results, it’s best to use a candy thermometer when cooking the sugar mixture. If you make this enough times, you’ll be able to eyeball when the sugar is ready. In the meantime, use a thermometer! Use a deep sauce pot. The sugar mixture will bubble and rise up as it cooks. Use extra caution when pouring the hot liquid over the graham crackers. It will be VERY HOT. Be careful when pouring the hot liquid over the graham crackers. Toasted Nuts Add Flavor The key to making the BEST praline crack is pre-toasting the pecans. Flavors are transported through fat. In this case, through the oils of the nuts. Nuts are packed with oil. Toasting the pecans allows those oil to release, thus, resulting in more flavor! The extra step of toasting nuts (whether it’s to be used in cookies, batters, etc) makes ALL the difference. These caramel pecan bark squares are rich, buttery, and decadent. While it may be super tempting to start eating these squares immediately after baking, you must practice patience! The pecan bark needs time to cool down and harden. For your patience, you will be rewarded with sweet crunchy buttery goodness! These make for fabulous edible holiday treats. They stay fresh for about a week stored in an airtight container at room temperature… however, I doubt they will last that long! Caramel Pecan Bark This caramel pecan bark only requires a handful of ingredients. It's a rich, decadent, buttery treat perfect for sharing during the holiday season!Yield: 15 squares Prep Time: 15 minutes minutesCook Time: 15 minutes minutesTotal Time: 30 minutes minutes Servings: 15 Print Recipe Pin Recipe Rate Recipe Ingredients15 graham cracker squares1 cup (125 grams) toasted pecans, roughly chopped*½ cup (115 grams) unsalted butter½ cup (100 grams) light brown sugar, packed¼- ½ teaspoon fine sea salt*1 teaspoon vanilla extract Instructions Preheat oven to 350° F Place graham cracker squares on parchment paper lined 13×9-inch baking sheet. Distribute pecans evenly over graham crackers.In a heavy bottomed sauce pot, add butter and brown sugar. Set over medium heat to melt mixture together. Bring to a boil and continue to cook until mixture reaches soft ball stage (235° F–240° F), about 3 minutes. Remove from heat and add salt. Stir to combine. Allow mixture to cool for 45 seconds before stirring in vanilla extract. Mixture will be very hot and will bubble. Pour hot sugar mixture over pecan topped graham crackers, distributing the liquid mixture evenly. Bake for 10-12 minutes until caramel mixture has thickened. Allow to cool in pan for 1-2 hours at room temperature. The caramel will crisp and set during this time. Once bark has completely cooled, break into original squares.Store in an airtight container at room temperature for up to 5 days. NotesToasting Pecans: Place pecans on sheet tray. Toast pecans in a 350° F oven for 8-10 minutes until lightly browned and aromatic. Pecans will be soft straight from the oven. Allow to cool to room temperature before chopping. Salt: Adjust salt to your liking. Omit salt if you are using Ritz crackers or Saltines in place of graham crackers. I use and recommend this candy thermometer Storage & Leftovers: These stay fresh for about a week stored in an airtight container at room temperature. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: pecan pie bark, pecan pie crack, graham cracker bark, graham cracker praline Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean. More recipes perfect for holiday gift giving: 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.