Pecan Pie Bark (Printable Version)
Crunchy graham cracker base topped with caramelized pecans and smooth chocolate for a delightful sweet treat.
# Ingredients:
→ Base and Filling
01 -
1 cup (226g) unsalted butter
02 -
2 cups graham cracker crumbs
03 -
1 cup packed brown sugar
04 -
1 cup corn syrup
05 -
4 large eggs
06 -
2 teaspoons vanilla extract
07 -
2 cups chopped pecans
08 -
Pinch of salt
→ Topping
09 -
1 cup semi-sweet chocolate chips
# Steps:
01 -
Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides for easy removal later.
02 -
In a medium saucepan over low heat, melt the butter. Add brown sugar, corn syrup, and a pinch of salt. Stir continuously until sugar dissolves and mixture is well combined.
03 -
Remove saucepan from heat and cool for a few minutes. Whisk in eggs and vanilla extract until smooth.
04 -
In a separate bowl, mix graham cracker crumbs and chopped pecans. Pour the butter mixture over and stir until evenly combined.
05 -
Spread mixture into the prepared baking pan, pressing firmly and evenly across the bottom. Bake for 30-35 minutes, until edges are golden brown and center is set.
06 -
Allow baked bark to cool completely in the pan. Melt chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring between until smooth.
07 -
Pour melted chocolate over the cooled pecan mixture, spreading evenly with a spatula. Allow chocolate to set at room temperature, or refrigerate for faster results.
08 -
Once chocolate has hardened, use the parchment paper to lift the bark out of the pan. Cut into squares or pieces of desired size.
# Notes:
01 -
This bark combines the flavors of traditional pecan pie with the texture of a cookie bar.
02 -
Store in an airtight container at room temperature for up to 5 days or refrigerate for longer storage.