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Pecan pie bark with whole pecans and caramel over graham crackers in broken pieces

Pecan Pie Bark with Graham Cracker Crust

Pecan pie bark with graham crackers, brown sugar, and butter baked into crisp caramel shards. A 54 minute recipe that serves 12 at 370 calories each.
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Prep Time 10 minutes
Cook Time 14 minutes
Rest Time 30 minutes
Total Time 54 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Southern American
Calories: 370
Ingredients Method

Ingredients
  

  • 2 cups pecan halves 200 g, coarsely broken up
  • 1 cup unsalted butter 226 g, plus additional for coating pans
  • 1 cup brown sugar 220 g
  • 13 graham crackers
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract 5 ml

Method
 

  1. Set oven to 350°F (175°C). Cover a rimmed baking sheet with aluminum foil and apply a light coating of butter.
  2. Place graham crackers in one even layer over the baking sheet, breaking or cutting pieces as needed to form a continuous base that reaches all edges.
  3. In a medium saucepan, mix together 1 cup (226 g) unsalted butter, 1 cup (220 g) brown sugar, the chopped pecans, and ¼ teaspoon salt.
  4. Place over medium heat and stir without stopping until the mixture comes to a full rolling boil. Maintain a boil for exactly 2 minutes, stirring constantly to avoid scorching and to achieve uniform caramelization.
  5. Take off the heat and immediately blend in 1 teaspoon (5 ml) vanilla extract until thoroughly incorporated.
  6. Spread the hot caramel over the graham cracker base, using a silicone spatula to distribute it evenly and cover the entire surface.
  7. Place in the preheated oven and bake for 10–12 minutes, until the edges turn golden brown and small bubbles form.
  8. Take out of the oven and allow to cool entirely at room temperature until the caramel hardens and becomes crisp.
  9. After it has cooled and hardened completely, snap the bark into uneven, bite-sized shards.