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Pecan Praline Pie Bark

October 21, 2016 by thedomesticrebel | 100 Comments

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Pecan Praline Pie Bark stacked in tall stack on parchment with milk glass and pecansThis Pecan Praline Pie Bark is fantastic for any pecan pie lover! Easy to whip up and makes a big batch that’s great for gifts… or for snacking by yourself 🙂

I’m gonna keep this short and sweet… much like this fantastic bark.

I posted something like this before, but to be honest… the pictures are terrible. Like, unbelievably bad. I was just starting out as a food blogger and thought a brown paper lunch sack was an appropriate staging item.

Spoiler alert: it is not.

SO, I figured I’d better update that recipe because frankly, this bark is too good not to make.

It’s almost freaky how much it tastes like pecan pie crossed with Southern pralines. It’s got the melt-in-your-mouth praline feel but with a crunch and brown sugary gooeyness of pecan pie. In a word: marvelous.

And you will not BELIEVE how easy it is to make. Like, totally foolproof. Way easier than making pralines, so much better than making a whole pecan pie.

But do beware, because this bark is incredibly addictive. Save yourself a square and donate the rest immediately… or reap the consequences of eating the entire pan, like I did. Oops. #sorrynotsorry

Basically, you line a rimmed baking sheet with foil and cover the surface area with graham crackers. I used regular ol’ honey grahams, but cinnamon or even chocolate grahams would be awesome! Set it aside, and make your filling which is simply butter and brown sugar boiled together until it’s thick and caramel-y. Mix in some pecans, pour the whole shebang on top and bake that mishegas until bubbly and set.

Pecan Pie Bark arranged in bowl and on parchment with pecansThen simply break into pieces and consume immediately. Thank me later.

Psst: this would be awesome for holiday gift giving!

Pecan Praline Pie Bark arranged in bowl with pecans and milk

Print Recipe
4.84 from 37 votes

Pecan Praline Pie Bark

This Pecan Praline Pie Bark tastes like a cross between gooey pecan pie and melt-in-your-mouth pralines. So easy, so delicious!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Candy, Dessert
Cuisine: American, Dessert
Servings: 8 -10
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 2 sleeves (about 20 or so) honey graham crackers
  • 1 cup (2 sticks) butter
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 1½ cups chopped pecans

Instructions

  • Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil and mist the foil with cooking spray. Place the graham crackers all over the surface area of the pan, breaking them apart if necessary to fill in the gaps. Set aside.
  • In a medium saucepan, mix together the butter and brown sugar. Bring to a boil over medium heat and boil for 2 minutes, stirring constantly. Stir in the vanilla extract and chopped pecans and evenly pour the hot bubbly mixture over the graham cracker sheets. Working quickly, use a spoon or offset spatula to spread the mixture around to evenly coat the graham cracker sheets.
  • Bake for approximately 10 minutes or until the mixture is bubbly. Allow the bark to cool to room temperature before breaking into pieces. Store any leftovers in an airtight container.

Closeup stack of Pecan Praline Pie Bark on parchment with milkCrispy, crunchy, a little chewy and loaded with butter, brown sugar and caramel flavors, this Pecan Praline Pie Bark is a real winner! Try it and you’ll see 🙂

Pecan Praline Pie Bark collageHave a super sweet day!

xo, Hayley

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Comments

  1. Elizabeth @ Confessions of a Baking Queen says

    October 21, 2016 at 10:16 am

    5 stars
    Lol I love/hate looking at old photos. Like what was I thinking?! Not good!! These look delish and beautiful photos, always so drool worthy! Have a good weekend my friend XO

    Reply
    • thedomesticrebel says

      October 21, 2016 at 2:38 pm

      Um, so are your photos! Totally stunning. xoxo!

      Reply
      • Em says

        October 23, 2019 at 2:04 am

        5 stars
        Looks wonderful, I’m wondering if you should toast the pecans to add more crispness?

        Reply
        • thedomesticrebel says

          October 23, 2019 at 8:41 am

          Hi Em, you can most certainly do that!

          Reply
        • Linda says

          May 5, 2021 at 8:32 am

          5 stars
          No. I’ve made these for fifty plus years. They’re delicious! I always broke my Graham’s at their indentions before placing on cookie sheet.

          Reply
  2. Miranda says

    October 22, 2016 at 2:20 pm

    5 stars
    Well these pictures turned out amazing! And I need this bark in my life, yum!

    Reply
    • thedomesticrebel says

      October 22, 2016 at 2:21 pm

      Thanks girlfriend! xoxo!

      Reply
  3. Kim says

    October 22, 2016 at 6:41 pm

    Pecan pie is one of my favorite desserts. And graham crackers are pretty much my kryptonite. Sooooo…I guess I’m making this tomorrow. 🙂

    Reply
  4. TreasA says

    September 7, 2017 at 10:07 am

    Could pie crust be used?

    Reply
    • thedomesticrebel says

      September 8, 2017 at 8:03 am

      Hi Treasa, I have not tried that but it could potentially work if you baked it long enough… otherwise the pie crust bottom could get soggy or underbaked.

      Reply
      • Phyllis says

        May 24, 2018 at 4:24 pm

        Do you know if margarine can be used instead of butter?

        Reply
        • PJ says

          December 14, 2018 at 5:33 pm

          If you used Fleischmans or some other margarine that does Not have water in it, it should work. Most margarines have too much water to work properly in most bakwd goods much less candy, & especially anything you want to have a crunchy/crispy texture.

          Reply
          • Cheryl says

            December 24, 2022 at 6:04 am

            Do you use salted or unsalted butter for the pecan pie bark

          • thedomesticrebel says

            December 24, 2022 at 12:39 pm

            Hi Cheryl, I use unsalted.

    • Nancy says

      December 29, 2019 at 7:51 am

      4 stars
      I was wondering about pie crust, too, because I don’t care for Graham crackers. But, I think I’ll try vanilla wafer crumbs.

      Reply
      • Tootie says

        December 6, 2020 at 4:38 pm

        I used crackers before and they were delicious

        Reply
    • Nancy says

      December 29, 2019 at 7:51 am

      4 stars
      I was wondering about pie crust, too, because I don’t care for Graham crackers. But, I think I’ll try vanilla wafer crumbs.

      Reply
      • Linda says

        May 5, 2021 at 8:40 am

        A graham is your best bet, you probably won’t realize it’s a graham cracker. This insures you can pick it up as you eat them. I’ve heard some use saltine crackers, that just wouldn’t taste quite as sweet, maybe a touch different anyway.

        Reply
        • Pam says

          December 15, 2021 at 8:13 am

          Using crackers is icky. You need the richness of that graham. Decadent.

          Reply
  5. Ela says

    October 14, 2017 at 7:19 pm

    Did you use unsalted or salted butter?

    Reply
    • thedomesticrebel says

      October 15, 2017 at 8:55 am

      Hi Ela! I liked using unsalted for this recipe because of the salty pecans.

      Reply
    • Linda says

      May 5, 2021 at 8:35 am

      I use salted

      Reply
    • Rebecca says

      March 11, 2022 at 2:21 pm

      5 stars
      Add chocolate chips it’s wonderful.

      Reply
  6. Paula Nation says

    October 24, 2017 at 6:41 pm

    5 stars
    This sounds like Vanilla Crack except I use regular saltine crackers for the base, pour the butter and brown sugar mixture on top and then add shopped pecans. Back about 10 minutes. It’s great.

    Reply
    • Barbara McFarland says

      March 21, 2018 at 6:16 pm

      I was looking for something delicious, but easy to make. Had pinned this recipe and when looking at the ingredients, had everything but the graham crackers. Always have a decent supply of saltine crackers on hand though. Just made this recipe with those crackers and they’re absolutely delicious! Good substitute. Yummmmmmy. Thanks!

      Reply
      • Phyllis says

        April 16, 2018 at 2:18 pm

        Thank you I was just wondering if saltiness would taste better, I’m going to make this tonight.

        Reply
  7. Marcia says

    December 2, 2017 at 8:54 am

    5 stars
    Pure addiction at its best!

    Reply
  8. Janet Cooper says

    December 31, 2017 at 7:19 pm

    5 stars
    The praline pecan bark is addictive. My Mom is 92 yrs young and she loves it. Had it for her supper Christmas evening.

    Reply
  9. Anne Brewer says

    January 4, 2018 at 1:18 pm

    I bought parchment paper for this recipe, but, I see I read it wrong. I have foil, but, can I use parchment paper instead? I’ve made a similar recipe with saltines, and it called for parchment. I’m getting ready to make it now, short notice,….,?….Thank you!

    Reply
    • thedomesticrebel says

      January 4, 2018 at 1:58 pm

      Hi Anne, yes, parchment will work!

      Reply
  10. Audrey says

    February 19, 2018 at 5:37 am

    Any lower calorie substitutes? How about margarine like smart balance instead of butter?looks yummy want to make

    Reply
    • Leanne says

      March 23, 2018 at 7:31 pm

      I agree with Francine. You are asking about the recipe ingredients for a decadent treat and want the poster to provide you with low calorie alternatives to her post. It isn’t “rude” if the poster isn’t able to answer each comment that she receives. Perhaps she doesn’t know the answer- or maybe life took over this week. I’m thankful for the recipe and the idea. I have a couple ideas of my own about changes I may make to the recipe, but the success of those changes is on me, not this poster. Why don’t you try the alternative yourself and report back to us?

      Reply
    • Toes says

      November 21, 2018 at 3:19 pm

      “Diet” margarines have added water which will throw off this recipe.

      Reply
  11. Jamie says

    February 20, 2018 at 4:35 pm

    This was soooooo delish!!! ?

    Reply
  12. Audrey says

    February 20, 2018 at 4:38 pm

    Domestic Rebel

    It would be nice if you answered my question. I find it rude that you post a recipe ask for comments and don’t respond

    Reply
    • Gleda says

      April 20, 2018 at 7:09 am

      I find it rude for you to posted this comment. Why not give her time to post a response or just experiment with the recipe and make it your own.

      Reply
    • Cynthia says

      May 1, 2020 at 2:54 pm

      You do realize that that she posted this recipe in 2016? Two years later you comment on the post, and want her to respond immediately….didn’t even give her 2 fulls day to respond. After your second comment, I wouldn’t reply either. So here I am 2 years later, to put you in your place. Why does she owe you anything? She shared the recipe with us for free. She created the recipe as it is, so why does she have to come up with substitutions for you? Obviously she likes the recipe as it is posted, that’s why she shared it. I would have to say you are the one that is rude, not her. So maybe your entitled self should buy you some cookbooks geared towards your diet, opposed to expecting a stranger to cater to you. By the way this recipe is incredible as posted, do yourself a favor and make it as is, you could probably use a little sweetness. Have a nice day.

      Reply
      • D Marie jn says

        December 23, 2022 at 5:41 pm

        Couldn’t have said it better myself. Some people are just plain ignorant. Can’t wait to try this recipe.

        Reply
    • Cindie says

      September 7, 2020 at 1:12 pm

      5 stars
      lwonderful recipe! Thank you. And to Audrey…she did reply. Be kind. Smile. You will feel more human.

      Reply
    • Dana says

      May 5, 2021 at 3:19 pm

      Maybe you should stick to low fat recipes .
      Fake butter is not healthy .

      Reply
  13. Francene says

    March 18, 2018 at 5:38 pm

    Audrey: There could be a valid reason why there is no response. She posted the recipe as she made it—using full fledged butter. I guess the best way to determine if a butter substitute will work is to try it yourself. Keep in mind butter and butter substitutes/margarine often yield quite different results due to water and fat content. Some folks are satisfied with those results. I have yet to be impressed, so like thedomesticrebel, full fat I go. If youdecide to alter the recipe, why don’t YOU post YOUR results. Someone else may be wondering the same thing.

    Reply
  14. CharleneWurtz says

    March 21, 2018 at 12:50 pm

    Hi, This recipe just called out to me to make – I mean really, what’s not to like butter, brown sugar, graham crackers. Mine are in the oven as I write. I do have a couple of questions – what size pan did you use? and were the graham crackers in a single layer. Now that I look at the pictures more carefully I see a single cracker, but I did not know so I did a double layer in my 9×13 pan that had sides. I will let you know how they turn out, but would like to know for the future what you used. Kitchen smells amazing right now!

    Reply
  15. Sabrina says

    March 22, 2018 at 4:51 am

    5 stars
    I made these and they are FANTASTIC! The entire batch was GONE in an hour, haha! Husband and 2 sons made quick work if it:)
    I made one variation. Instead of honey Grahams, I used Nabisco’s new Vanilla Grahams on half the sheet and cinnamon grahams on the other, because that’s what I had on hand. It was amazing how different they tasted, but both equally delish!
    Thank you for sharing this recipe, I’ll definitely make them again, like TODAY, haha!

    Reply
  16. Sue Tam says

    April 26, 2018 at 4:04 pm

    How long can these be in an airtight container? Would like to make them this weekend and use for my niece’s sweet table at her wedding

    Reply
    • thedomesticrebel says

      April 28, 2018 at 7:37 am

      I’d say about a week!

      Reply
  17. Ashley says

    April 30, 2018 at 7:05 pm

    Could you use a sugar substitute?

    Reply
    • thedomesticrebel says

      May 1, 2018 at 8:47 am

      Hi Ashley! I have not personally tried this, but it may not work because I don’t know if sugar substitutes melt properly, and you need the sugar mixture to melt in order to pour it over the graham cracker base.

      Reply
      • Sheryl Zappia says

        June 22, 2018 at 4:01 pm

        I’ve been making a similar recipe that has been in our family since I can remember. The difference is that after we pour on the Gooey mixture bake the same then turn off the oven and leave the pan of goodness in the oven and lay either semi-sweet chips or Hershey’s chocolate bars on top spread around as evenly as possible and close the oven door to help chocolate melt, it only takes about 5 min. In the oven then take out and spread chocolate around let cool completely. Family has always called this loveliness poor mans toffee. But it is delicious either way.
        In response to Ashley’s question about using a sugar substitute, my daddy and my daddy -in law we’re both type 2 diabetics so when they could t have the real sugar laden treats any longer I decided to at least give the substitutes a go and wonderfully they turned out every bit as delicious as the real brown sugar. You should know though that I didn’t try it with the white sugar substitute just the brown sugar type, the brands I tried were Splenda then I gave the stevia based trivia brand a go and it worked every bit as well. So every holiday, family gathering, any time y two fathers wanted a sweet treat they would call me up and ask me to make “poor mans toffee” for them. I’ve been only to happy over the years to make the regular stuff as well as the sugar substitute type for my loved ones. Good luck with yours Ashley.

        Reply
    • Haeli says

      December 1, 2021 at 7:59 pm

      Coconut sugar and agave syrup are by two to-go sugar substitutes when baking for anyone in love who has diabetes or is doing KETO or simply trying to watch their weight. So far I’ve only had one recipe come out -well, gross… using substitute sugars. I’ve baked these with coconut sugar and vanilla sugar and you cannot tell a difference whatsoever. The beautiful taste of the baked pecans is the leader this recipe followed by a caramel tasting yummmmm on the crackers. I’ve also baked these with saltines, over Nilla Wafers served over icecream right when they come out of the oven, and on Chessman cookies-my personal favorite… if you’re not a fan of grahams definitely try the chessman for the same pick up effect. They’re to die for- ENJOY!

      Reply
  18. Peg Bingham says

    May 19, 2018 at 8:30 am

    5 stars
    Wonderful!! I have always wanted to try this and your recipe inspired me! did a little experimenting on my own. I used chocolate grahams in a 15″ x 10″ jelly roll pan. They came out very crispy. I think in a 13″ x 9″ pan they would have been thicker and chewier. Either would be great! My husband loves chocolate so the chocolate grahams worked really well for us. I also sprinkled about half of the pan with 1 C. of chocolate chips as soon as the pan came out of the oven; let them rest for a bout 5 minutes so they could soften; spread them carefully. My husband loved them! I love them either way!! Thanks!

    Reply
  19. Ingrid says

    September 6, 2018 at 5:43 pm

    4 stars
    I made these yesterday and yes they were yummy. A little too sweet though. Next time I will cut the brown sugar a bit and chop the pecans. I love pecans so I’ll probably add more. Highly recommend this recipe.

    Reply
  20. Lizzie says

    October 7, 2018 at 7:13 pm

    What size pan for the amount of ingredients please?

    Reply
    • thedomesticrebel says

      October 8, 2018 at 8:58 am

      Hi Lizzie, a jelly roll pan (15×10) should work!

      Reply
  21. Regina says

    October 21, 2018 at 12:35 pm

    5 stars
    OMGosh this is SO good! I only made a 1/2 recipe and I may eat it all!

    Reply
  22. Barb Berube says

    November 5, 2018 at 4:09 pm

    Sounds delicious… My stove top burners are broken.. Do you think I could microwave the butter mixture ?

    Thanks!

    Reply
    • thedomesticrebel says

      November 6, 2018 at 7:39 am

      Hi Barb, yes definitely! I don’t have exact times for you as I’ve never tried the microwave for this, but it should work!

      Reply
  23. Emily says

    November 17, 2018 at 10:15 am

    Hello! THE first time I made these they were sooo good! Everyone loved them! I’ve gone to make them a few times after that and each time they come out slimey and not hardened. They still taste great but I’m wondering what I’m doing wrong? Thanks!

    Reply
    • thedomesticrebel says

      November 18, 2018 at 7:44 am

      Hi Emily! Hmm, that’s not right! I’m wondering if they were baked long enough and then set long enough?

      Reply
  24. Nancy R. says

    November 17, 2018 at 8:57 pm

    The recipe does not specify what type of brown sugar to use, light brown or dark brown????
    Would like to make these for Thanksgiving. Sound yummy.
    Thanks

    Reply
    • thedomesticrebel says

      November 18, 2018 at 7:43 am

      Either, but I usually use light brown.

      Reply
  25. Susan says

    December 5, 2018 at 4:43 am

    2 stars
    Can you freeze cooked bars? Thank you

    Reply
    • thedomesticrebel says

      December 5, 2018 at 8:03 am

      Hi Susan, this is a bark recipe so I wouldn’t recommend freezing them since the graham crackers may get soggy once thawed.

      Reply
    • Cynthia says

      November 9, 2020 at 11:57 am

      5 stars
      This Pecan Pie Crack…I mean bark, is the epitome of pure deliciousness. I literally made this 3 times in one week for my family. Everyone absolutely loves it. So do yourself a favor and make this ASAP! And make it exactly as written, because it is perfect!0

      Reply
      • thedomesticrebel says

        November 9, 2020 at 12:34 pm

        Thanks so much, Cynthia!

        Reply
  26. Juju says

    December 20, 2018 at 3:14 pm

    5 stars
    I have made these using cinnamon graham crackers. Yummmm!

    Reply
  27. Rose says

    December 25, 2018 at 9:48 am

    5 stars
    I made these last night, Christmas eve. Oh my goodness. I like this better than peanut brittle. So good. I will be making these a lot.

    Reply
  28. Gretchen says

    December 27, 2018 at 6:28 pm

    My pecan praline pie bark is not crunchy on top. The graham crackers are crunchy. The top is chewy. Do you think I can put it back in the oven and cook it again to get it crunchy?

    Reply
    • thedomesticrebel says

      December 28, 2018 at 7:25 am

      Hi Gretchen, you can definitely try! Or try letting it set out uncovered overnight and that should firm it up!

      Reply
  29. Debbie says

    January 23, 2019 at 7:09 pm

    5 stars
    Add some mini chocolate chips and it tastes fantastical…

    Reply
  30. Kristen says

    April 29, 2019 at 11:23 am

    Hello, about the graham crackers….I have to use a gluten free graham Cracker so they’re packaged a bit differently….how many cups approximately would you suggest? One Shaar sleeve is about a cup or so

    Reply
    • thedomesticrebel says

      April 30, 2019 at 8:53 am

      Hmm, maybe a few sleeves? I didn’t measure the graham crackers in cups, only sleeves. Just use as many sleeves as will fill the baking sheet.

      Reply
  31. Ruth Little says

    August 18, 2019 at 11:10 am

    5 stars
    I made this today and it is delicious, however, I only cooked it in the oven for 7 minutes because it was all bubbling a lot and I didn’t want it to burn. They aren’t crispy. Should I have cooked it the whole 10 minutes to get that crispness? Or perhaps I needed to boil it at a little higher flame.I will definitely make this again! Thank you for this recipe!

    Reply
  32. pauline morris says

    August 27, 2019 at 10:16 am

    5 stars
    THE FIRST TIME I HAD THIS WAS IN CHARLOTTE NC AND IT IS AWESOME!!!

    Reply
  33. Suzanne Twinn says

    October 6, 2019 at 7:46 am

    5 stars
    Thank you for the recipe. Made exactly as stated in recipe, twice. To firm up I put in the fridge once cool enough.. Turned out perfect. I also freeze these and haven’t noticed any soggy crackers or changes in flavour or texture.

    Reply
  34. Naomi says

    December 10, 2019 at 6:17 am

    This sounds and looks great! Gona make some for Christmas. Wandering about how far in advance I can make these and they will be good. I work a full time job and have to do a little at a time.
    Thank you ,
    Naomi

    Reply
    • thedomesticrebel says

      December 10, 2019 at 2:17 pm

      Hi Naomi, I would make this maybe 2-3 days in advance!

      Reply
  35. Jeni says

    December 13, 2019 at 8:58 pm

    5 stars
    I made these tonight..I realized I had no vanilla essence so had a touch of brandy, delicious.

    Reply
  36. Tammy says

    December 21, 2019 at 4:51 pm

    5 stars
    These are hard to keep!! They disappear as fast as I make them!! Do they have to be stored in the fridge? Or room temperature? Just in cAse I ever have left overs! lol

    Reply
    • DS says

      December 22, 2019 at 9:33 pm

      5 stars
      I’ve kept them room temp for a month in baggies and they were still great. Great recipe. I wouldn’t suggest keeping that long if someone other than yourself are going to eat them.

      Reply
  37. Harmony says

    April 9, 2020 at 12:07 pm

    5 stars
    I made these recently and they were AMAZING! Tastes just like pecan pie. They’re chewy and crispy, salty and sweet. Everyone loved these, even more than my Christmas crack lol! It’s a new favorite around here. Super easy!

    Reply
    • thedomesticrebel says

      April 9, 2020 at 12:49 pm

      Harmony, thanks for the love! So glad you love the bark!

      Reply
  38. Cynthia says

    July 11, 2020 at 8:53 pm

    5 stars
    These are incredible. I literally made them 3 times in 1 week. I recently relocated from CA to AZ to help my Mom who is now confined to a wheelchair. She loves when I bake for her. I wanted 5o make something for her, but we are about an hour from the store so wanted something that I already had everything for. This was it. The fact that it was quick and easy was a bonus. I made a batch and it was literally gone the next day. I made another batch and when that was gone, my Mom asked for it again. I have never made anything 3 times in one week. This is a winner for sure. Planning on making a batch tomorrow. Thank you so much for an incredible recipe!!

    Reply
  39. Alina says

    September 18, 2020 at 11:24 am

    I absolutely love this recipe and so does my family and friends. One comment though; I use parchment paper instead of foil. The foil doesn’t allow the mixture to harden, the parchment paper with cooking spray cooks it perfectly in 10 minutes with the perfect crunch. Thank you thank you thank you!!!

    Reply
  40. Erika says

    October 23, 2020 at 1:00 pm

    5 stars
    This was so easy to make and tasted AMAZING!!!!! I’ve made it 3 times just this week. Thanks for sharing your delicious recipes.

    Reply
    • thedomesticrebel says

      October 24, 2020 at 7:38 pm

      Woo, so glad you love it, Erika!

      Reply
  41. Virginia says

    November 1, 2020 at 11:14 am

    Could saltine crackers be used and unsalted pecans and unsalted butter?

    Reply
    • thedomesticrebel says

      November 1, 2020 at 2:06 pm

      Hi Virginia, absolutely saltines can be used! And yes, you can use both unsalted butter and most pecans should be unsalted.

      Reply
  42. Mary Seymore says

    December 4, 2020 at 3:49 am

    5 stars
    LOVE THIS RECIPE. I HAVE TRIED OTHERS IN THE PAST, BAKING AT LOWER TEMPS AND THE PECAN TOPPING SEPARATED FROM THE CRAKERS. DID NOT STICK TOGETHER. ?
    SO HAPPY I TRIED YOUR RECIPE. I MAKE THESE AT CHRISTMAS FOR FAMILY AND FRIEND GIFTS. BIG HIT. THANK YOU FOR SHARING AND MAY GOD RICHLY BLESS YOU AND YOUR FAMILY THIS CHRISTMAS SEASON ?

    Reply
  43. Laura Grant says

    December 7, 2020 at 12:18 pm

    5 stars
    These look absolutely delicious. I have a lot of baking too get done…So, I was wondering if I could make these ahead of time andhow long they would keep in an airtight container in the refrigerator and/or freezer? Thank you

    Reply
    • thedomesticrebel says

      December 7, 2020 at 2:11 pm

      Hi Laura! I would say you could make this almost a week ahead of time – maybe 4-5 days ahead? I would keep airtight at room temperature though. Keeping them cold may soften the graham cracker and make it soggy or have it disintegrate.

      Reply
      • Laura+Grant says

        December 8, 2020 at 12:36 pm

        Thank you

        Reply
  44. ann jones says

    December 13, 2020 at 4:47 pm

    5 stars
    We loved this recipe! Perfect cross between pralines and pecan pie! And very forgiving. I completely missed the jelly roll pan so I made them in a 10×13 and they came out perfectly. Still very crispy. You need to work very fast to get it spread out in a jelly roll pan. I barely made it in time with the 10×13. Thanks for a great recipe. Have always loved pecan pie without the filing and this is it!

    Reply
    • thedomesticrebel says

      December 13, 2020 at 4:53 pm

      Ann, glad to know thwy work in a 10×13! Glad you enjoyed!

      Reply
  45. Shannon says

    December 21, 2020 at 7:35 am

    5 stars
    I tried this recipe yesterday, and WOW! This is going to become an every holiday staple. Every person that tried it was equally obsessed. It’s so simple and fast. Do yourself a favor and make this!

    Reply
  46. Maggie says

    December 23, 2020 at 5:44 pm

    5 stars
    Sooooooooo good. Crispy chewy sweet … YUP!!!!! These were easy and so quick to make but the results are so awesome. Dangerously addicting !!

    Reply
  47. Logan says

    January 17, 2021 at 8:50 am

    5 stars
    THESE ARE SO GOOD! they are my most highly requested treat from friends and family and they’re super simple!!!

    Reply
  48. Peg says

    March 4, 2021 at 2:11 pm

    Those things look so delicious it made me drool. I’m going to make them as soon as I get to the store for Graham Crackers (or the Aldi brand!)

    I would like to inquire as to why ANYONE, however, would create a web page with light gray type on a white background? It realize it’s some kind of a fad — but it makes no sense! I’m over 50, and it really offends my eyesight. There. I said it.

    Reply
    • Debbie W says

      May 31, 2021 at 4:45 am

      5 stars
      This recipe is THE BEST! I’ve made it more times than I’d like to admit for family and friends.

      I am over 50 (closer to 60) and I find no problem with the gray. To be honest, the gray is easier on the eyes than the bright white.

      Thank you again for this FABULOUS recipe.

      Reply
  49. Alyssa says

    December 1, 2021 at 12:06 pm

    5 stars
    Absolutely DELICIOUS!!!! I am sharing these with friends or I know I would eat the whole thing!!

    Reply

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  1. Pecan Pie Cake says:
    May 24, 2021 at 11:15 pm

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Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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