This 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.
Then simply break into pieces and consume immediately. Thank me later.
Psst: this would be awesome for holiday gift giving!
Pecan Praline Pie Bark
- 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
- 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.
Crispy, 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 🙂
Have a super sweet day!