Soft Pecan Pie Bark
A soft-but-crisp pecan pie bark baked on top of graham crackers for a sweet, rich treat.
Equipment
- 9x13 or 11x16 Baking Sheet
- Parchment Paper
- Heavy Saucepan Or Dutch oven
Ingredients
- 15 Cinnamon Graham Crackers As whole and intact as possible.
- 1 Cup Salted Butter
- 1 Cup Brown Sugar
- 2 Cups Pecans Roughly chopped
- 1 Tsp Vanilla Extract
Instructions
- Preheat your oven to 350℉. Line your baking sheet with parchment paper.
- Line the paper-covered baking sheet with graham crackers, keeping them close together so filling can't get into gaps in between them.
- In your sauce pan, melt the butter over medium heat. Add in the brown sugar and stir constantly. You want this to boil (at around 230℉), but not burn. Maintain that heat for two minutes. This is almost, but not quite, making caramel.
- Turn off the heat, add in the pecans and vanilla, and mix the filling well.
- Spread the filling over your grahams as evenly as you can. Try not to crush the crackers or separate them as you spread it.
- Bake this for ten minutes. The filling will spread out a bit and will be nice and bubbly.
- Remove from the oven and let cool for two hours, until it is fully set. It should be easy to break apart along the graham crackers, for nice individual servings.