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!
Elizabeth @ Confessions of a Baking Queen says
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
Um, so are your photos! Totally stunning. xoxo!
Looks wonderful, I’m wondering if you should toast the pecans to add more crispness?
Hi Em, you can most certainly do that!
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.
Well these pictures turned out amazing! And I need this bark in my life, yum!
Thanks girlfriend! xoxo!
Pecan pie is one of my favorite desserts. And graham crackers are pretty much my kryptonite. Sooooo…I guess I’m making this tomorrow. 🙂
Could pie crust be used?
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.
Do you know if margarine can be used instead of butter?
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.
Do you use salted or unsalted butter for the pecan pie bark
Hi Cheryl, I use unsalted.
I was wondering about pie crust, too, because I don’t care for Graham crackers. But, I think I’ll try vanilla wafer crumbs.
I used crackers before and they were delicious
I was wondering about pie crust, too, because I don’t care for Graham crackers. But, I think I’ll try vanilla wafer crumbs.
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.
Using crackers is icky. You need the richness of that graham. Decadent.
Did you use unsalted or salted butter?
Hi Ela! I liked using unsalted for this recipe because of the salty pecans.
I use salted
Add chocolate chips it’s wonderful.
Paula Nation says
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.
Barbara McFarland says
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!
Thank you I was just wondering if saltiness would taste better, I’m going to make this tonight.
Pure addiction at its best!
Janet Cooper says
The praline pecan bark is addictive. My Mom is 92 yrs young and she loves it. Had it for her supper Christmas evening.
Anne Brewer says
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!
Hi Anne, yes, parchment will work!
Any lower calorie substitutes? How about margarine like smart balance instead of butter?looks yummy want to make
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?
“Diet” margarines have added water which will throw off this recipe.
This was soooooo delish!!! ?
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
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.
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.
D Marie jn says
Couldn’t have said it better myself. Some people are just plain ignorant. Can’t wait to try this recipe.
lwonderful recipe! Thank you. And to Audrey…she did reply. Be kind. Smile. You will feel more human.
Maybe you should stick to low fat recipes .
Fake butter is not healthy .
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.
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!
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!
Sue Tam says
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
I’d say about a week!
Could you use a sugar substitute?
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.
Sheryl Zappia says
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.
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!
Peg Bingham says
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!
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.
What size pan for the amount of ingredients please?
Hi Lizzie, a jelly roll pan (15×10) should work!
OMGosh this is SO good! I only made a 1/2 recipe and I may eat it all!
Barb Berube says
Sounds delicious… My stove top burners are broken.. Do you think I could microwave the butter mixture ?
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!
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!
Hi Emily! Hmm, that’s not right! I’m wondering if they were baked long enough and then set long enough?
Nancy R. says
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.
Either, but I usually use light brown.
Can you freeze cooked bars? Thank you
Hi Susan, this is a bark recipe so I wouldn’t recommend freezing them since the graham crackers may get soggy once thawed.
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
Thanks so much, Cynthia!
I have made these using cinnamon graham crackers. Yummmm!
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.
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?
Hi Gretchen, you can definitely try! Or try letting it set out uncovered overnight and that should firm it up!
Add some mini chocolate chips and it tastes fantastical…
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
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.
Ruth Little says
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!
pauline morris says
THE FIRST TIME I HAD THIS WAS IN CHARLOTTE NC AND IT IS AWESOME!!!
Suzanne Twinn says
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.
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 ,
Hi Naomi, I would make this maybe 2-3 days in advance!
I made these tonight..I realized I had no vanilla essence so had a touch of brandy, delicious.
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
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.
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!
Harmony, thanks for the love! So glad you love the bark!
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!!
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!!!
This was so easy to make and tasted AMAZING!!!!! I’ve made it 3 times just this week. Thanks for sharing your delicious recipes.
Woo, so glad you love it, Erika!
Could saltine crackers be used and unsalted pecans and unsalted butter?
Hi Virginia, absolutely saltines can be used! And yes, you can use both unsalted butter and most pecans should be unsalted.
Mary Seymore says
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 ?
Laura Grant says
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
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.
ann jones says
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!
Ann, glad to know thwy work in a 10×13! Glad you enjoyed!
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!
Sooooooooo good. Crispy chewy sweet … YUP!!!!! These were easy and so quick to make but the results are so awesome. Dangerously addicting !!
THESE ARE SO GOOD! they are my most highly requested treat from friends and family and they’re super simple!!!
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.
Debbie W says
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.
Absolutely DELICIOUS!!!! I am sharing these with friends or I know I would eat the whole thing!!
Delicious! I made them using townhouse crackers bc I had to have them NOW and I didn’t want to wait to buy graham crackers. They turned out perfectly. I’m going to try these again with graham crackers too.