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.
Table of Contents
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
Ingredients
- 15 graham cracker squares
- 1 cup toasted pecans, (125 grams) , roughly chopped*
- ½ cup unsalted butter, (113 grams)
- ½ cup light brown sugar, (100 grams) packed
- ¼ teaspoon fine sea salt, or more according to taste
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!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.
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,!