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Ultimate Easy Graham Cracker Pecan Pie Bark with Salted Caramel Drizzle

A close-up view of a rich, dark Pecan Pie Bark topped generously with glossy caramel and whole pecans.
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Capture the rich, buttery flavor of classic pecan pie in a simple, crunchy bark format. This recipe uses a graham cracker base for ease and includes a salted caramel drizzle for extra indulgence. It is a quick, sliceable dessert perfect for holiday trays or gifting.

Ingredients

Scale
  • 1 sleeve (about 9 full sheets) graham crackers
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup pecan halves, lightly toasted
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream
  • 2 tablespoons butter (for drizzle)
  • 1/4 cup packed light brown sugar (for drizzle)
  • 1/4 teaspoon flaky sea salt (for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 10×15 inch baking sheet with parchment paper.
  2. Arrange the graham crackers in a single layer on the prepared baking sheet, breaking them slightly to fit if needed. This forms your base layer.
  3. In a small saucepan, combine 1 cup of butter, 1 cup of brown sugar, vanilla extract, and 1/4 teaspoon of salt. Heat over medium heat, stirring constantly until the butter is melted and the sugar is dissolved. Bring the mixture to a gentle boil and cook for exactly 1 minute, stirring constantly.
  4. Pour the hot caramel mixture evenly over the graham crackers, spreading quickly to cover the entire surface.
  5. Sprinkle the toasted pecans evenly over the caramel layer.
  6. Bake for 10 to 12 minutes, or until the topping is bubbly and lightly browned. Watch closely to prevent burning.
  7. Remove the pan from the oven. Immediately sprinkle the chocolate chips over the hot bark. Let it sit for 5 minutes to soften the chocolate.
  8. While the chocolate softens, prepare the drizzle: In a separate small saucepan, combine the heavy cream, 2 tablespoons of butter, and 1/4 cup of brown sugar. Heat over medium-low heat, stirring until the butter melts and the mixture is smooth. Do not boil.
  9. Spread the softened chocolate evenly over the bark using an offset spatula. Then, drizzle the prepared salted caramel mixture back and forth across the chocolate layer. Sprinkle with flaky sea salt.
  10. Allow the bark to cool completely at room temperature for about 1 hour, then transfer it to the refrigerator for at least 30 minutes to fully set before breaking into pieces.

Notes

  • To toast pecans, spread them on a dry skillet over medium heat for 5 to 7 minutes, stirring often until fragrant.
  • For a richer flavor, you can substitute the graham cracker base with shortbread cookies.
  • If you want a thicker bark, use a half-sheet pan (9×13 inches) instead of a larger one.

Nutrition

Find it online: https://yumdrizzle.com/pecan-pie-bark-easy-graham-cracker-recipe/