Crunchy Chocolate Pecan Bark

This pecan pie bark transforms the classic dessert into a shareable, bite-sized treat that captures all the rich flavors of traditional pecan pie. The combination of buttery graham cracker base, caramelized pecans, and chocolate topping creates an irresistible dessert perfect for holiday gatherings or gifting.

I first created this recipe when looking for an easier alternative to making individual pecan pies for a large family gathering. The bark format was such a hit that it's now requested at every holiday celebration.

Ingredients

• Unsalted butter 2 sticks creates the rich foundation and helps bind everything together
• Graham cracker crumbs provide the perfect alternative to pie crust with their honey sweetness
• Brown sugar packed for density gives that signature caramel undertone essential for pecan pie flavor
• Corn syrup creates the gooey texture that makes pecan pie so beloved
• Large eggs 4 of them work as the binding agent and help create the custard like layer
• Vanilla extract use pure not imitation for the most authentic flavor
• Chopped pecans fresh pecans will give the best flavor look for plump uniform pieces
• Semi sweet chocolate chips creates the perfect top layer balancing the sweetness below
• Pinch of salt enhances all the flavors and balances the sweetness

Step-by-Step Instructions

Prepare Your Pan

Preheat your oven to 350°F and line your 9×13 baking pan with parchment paper leaving overhang on the sides. This step is crucial for easy removal later so be generous with the paper length.

Create The Base Mixture

Melt butter completely in a medium saucepan over low heat. Add brown sugar corn syrup and salt stirring continuously until the sugar dissolves completely about 3 to 4 minutes. The mixture should look uniform and slightly thickened.

Add The Wet Ingredients

Remove from heat and let cool for approximately 5 minutes. Whisk in eggs and vanilla extract with a gentle but thorough motion. If the mixture is too hot the eggs will scramble so patience here is key.

Combine With Dry Ingredients

Mix graham cracker crumbs and chopped pecans in a large bowl. Pour the butter mixture over this combining thoroughly until every crumb is moistened. The texture should be thick and sticky.

Bake To Perfection

Transfer the mixture to your prepared pan pressing firmly and evenly across the bottom. Bake for 30 to 35 minutes watching for golden brown edges and a set center. The middle should have just a slight jiggle when done.

Add The Chocolate Layer

After cooling completely melt chocolate chips in 30 second microwave intervals stirring between each until smooth and glossy. Pour over the cooled pecan layer and spread evenly with an offset spatula.

Set And Cut

Allow the chocolate to set at room temperature for about 2 hours or speed up the process by refrigerating for 30 minutes. Use the parchment overhang to lift the entire bark from the pan and cut into squares or irregular pieces for a more rustic look.

Bookmark

The graham cracker base is my favorite innovation in this recipe. After years of struggling with pie crusts that shrink or toughen, I discovered that graham crackers provide the perfect texture while complementing the pecan flavor perfectly. My grandmother actually declared this version better than her traditional pie at last year's Thanksgiving!

Storage Secrets

This pecan pie bark stays fresh in an airtight container at room temperature for up to 5 days, making it perfect for advance preparation. For longer storage, refrigerate for up to 2 weeks – the cool temperature actually intensifies the flavors and creates an even chewier texture that many of my family members prefer. You can also freeze the cut pieces by placing them in a single layer on a baking sheet until solid, then transferring to a freezer bag where they'll keep for up to 3 months. Just thaw at room temperature for about 30 minutes before serving.

Clever Variations

While the classic recipe is perfect as is, you can easily customize this bark to suit different tastes. White chocolate can replace semi-sweet for a sweeter finish, while dark chocolate creates a more sophisticated flavor profile. Try adding a tablespoon of bourbon to the filling mixture for an adult version with wonderful depth. For a festive holiday touch, sprinkle the still-wet chocolate layer with sea salt flakes or finely chopped candied orange peel. You can even swap half the pecans for walnuts or hazelnuts for a different nutty dimension.

Serving Suggestions

While delicious on its own, this pecan pie bark reaches new heights when served alongside complementary flavors. Pair with coffee ice cream for an indulgent dessert, or place pieces alongside a cheese board with sharp cheddar for a sweet-savory combination that will surprise and delight guests. During the holidays, I arrange pieces in decorative tins lined with parchment paper for beautiful homemade gifts. For the ultimate presentation, dust lightly with powdered sugar just before serving for a snow-kissed appearance that looks stunning on a holiday dessert table.

Recipe FAQs

→ Can I substitute the corn syrup in this pecan pie bark?

Yes, you can substitute corn syrup with honey or maple syrup for different flavor profiles. Golden syrup is another excellent alternative that maintains a similar consistency. Just note that these substitutions may slightly alter the final taste and texture.

→ How long does pecan pie bark stay fresh?

When stored in an airtight container at room temperature, pecan pie bark stays fresh for up to 1 week. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. Just be sure to separate layers with parchment paper to prevent sticking.

→ Can I add other mix-ins to this bark?

Absolutely! Consider adding dried cranberries, shredded coconut, or different types of chocolate chips. Butterscotch chips, white chocolate, or a sprinkle of sea salt are all delicious additions that complement the pecan flavors nicely.

→ Why did my pecan pie bark turn out too soft?

Soft bark typically results from underbaking or not allowing it to cool completely before cutting. Ensure you bake until the edges are golden and the center is set, then allow it to cool entirely at room temperature. Refrigerating after adding the chocolate layer helps achieve a clean cut.

→ Is there a way to make this pecan pie bark gluten-free?

Yes, simply substitute the graham cracker crumbs with gluten-free graham cracker crumbs or crushed gluten-free cookies. Just ensure all other ingredients, including the vanilla extract and chocolate chips, are certified gluten-free for those with celiac disease or gluten sensitivity.

→ Can I make this pecan pie bark ahead of time for parties?

This bark is perfect for making ahead! Prepare it 2-3 days before your event and store in an airtight container. The flavors actually develop and improve with time. For gifting, cut into pieces and package in decorative tins or boxes with parchment paper between layers.