Ohhhhhh So Yummy Pecan Pie Bark
Yield: About 24 pieces (depending on how you cut it)
Ingredients
- 1 sleeve graham crackers (enough to cover your tray, about 12-15 crackers)
- 1 cup (2 sticks) salted butter
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 ½ cups chopped pecans
Instructions
- Prepare the Baking Tray:
- Line a large baking sheet with parchment paper, ensuring the edges are covered to catch any caramel overflow.
- Arrange the graham crackers in a single layer over the parchment paper. Break them as needed to fit the tray snugly.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Make the Caramel Sauce:
- In a heavy-bottomed saucepan, combine the butter and brown sugar over medium heat.
- Stir continuously until the mixture is fully melted and starts to bubble gently.
- Allow the mixture to boil gently for 2-3 minutes, stirring frequently to prevent burning.
- Add Flavor and Nuts:
- Remove the saucepan from heat and stir in the vanilla extract.
- Add the chopped pecans and mix until the nuts are evenly coated in the caramel sauce.
- Pour and Spread:
- Carefully pour the hot caramel-pecan mixture over the graham crackers.
- Use a spatula to spread the mixture evenly, ensuring all crackers are coated.
- Bake:
- Place the tray in the preheated oven and bake for 15 minutes.
- The caramel will bubble and thicken as it bakes.
- Cool and Cut:
- Remove the tray from the oven and let the bark cool completely at room temperature. For faster cooling, you can place the tray in the refrigerator once it’s no longer hot.
- Once cooled, lift the parchment paper off the tray and break or cut the bark into pieces.
Tips for Success
- Substitutions: You can swap graham crackers for saltines if you prefer a salty-sweet flavor.
- Storage: Store the bark in an airtight container at room temperature for up to a week. For longer storage, keep it in the refrigerator or freezer.
- Extra Crunch: Sprinkle a pinch of flaky sea salt on top of the caramel before baking for an added salty kick.