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Stack of homemade pecan pie bark squares showing caramel toffee center and toasted pecans on top.
Stephanie

Pecan Pie Bark Recipe (Easy Graham Cracker Toffee)

This easy pecan pie bark recipe is made with buttery graham cracker toffee, toasted pecans, and a rich caramelized topping that tastes just like classic pecan pie in candy form. It comes together quickly with simple pantry ingredients and bakes right in the oven, making it perfect for holiday baking, gifting, or last-minute desserts. The graham cracker base adds a crisp crunch that balances the sweet, nutty topping beautifully. Break it into rustic pieces once cooled and serve as a party treat, dessert board addition, or homemade gift. A simple, old-fashioned dessert that feels special without being fussy.
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Prep Time 10 minutes
Cook Time 10 minutes
30 minutes
Total Time 50 minutes
Servings: 24 pieces
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 12 –15 graham crackers enough to cover a 10x15 baking sheet
  • 1 cup 226 g(2 sticks unsalted butter)
  • 1 cup 200 g light brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups 200 g pecans, roughly chopped

Equipment

  • Sheet pan
  • Parchment paper
  • Medium saucepan
  • Heat-resistant spatula

Method
 

  1. Line a 13 x 18 inch baking sheet with parchment paper. Arrange the graham crackers in an even single layer, breaking pieces as needed to fit.
  2. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and salt, then stir constantly until the mixture begins to bubble. Let it cook for 2 to 3 minutes until slightly thickened. Remove from heat and add the vanilla.
  3. Carefully pour the hot butter brown sugar mixture over the graham crackers. Spread it gently with a spatula so every cracker is coated.
  4. Sprinkle the chopped pecans evenly over the top.
  5. Bake at 350 degrees F for 8 to 10 minutes or until the toffee is bubbling across the entire surface.
  6. Let it cool completely, then break into pieces or cut evenly with a sharp knife (the method I prefer). Store in an airtight container.

Notes

Tips
  • Toast the pecans briefly in a skillet first for deeper flavor.
  • Add a sprinkle of flaky salt over the hot bark if you like sweet and salty desserts.
  • Use dark brown sugar for a richer molasses note.
  • For neat edges, slice the bark while still warm. For rustic pieces, break it once fully cooled.