Caramel Pecan Bark (Christmas Crack)

5 from 1 vote

This buttery caramel pecan bark (also called Christmas Crack) features toasted pecans, graham crackers, and rich toffee. Ready in 30 minutes!

Prep Time10

Cook Time15

Cooling Time1

Total Time1 25

Course: Dessert

Cuisine: American

Servings:

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.

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.

Omit salt if you are using Ritz crackers or Saltines in place of graham crackers.