Name: Irresistible Pecan Pie Bark
Prep time: 5 min
Cook time: 12 min
Total time: 47 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, melted; 1 cup packed light brown sugar; 2 cups pecan halves (or chopped); 1 teaspoon vanilla extract; ¼ teaspoon sea salt

I fell in love with this Pecan Pie Bark—it’s buttery, sweet, and loaded with crunchy pecans all over a caramel-like base. It’s a twist on classic pecan pie that you can break apart and enjoy in bite‑size pieces—perfect for sharing or indulging straight from the tray. Irresistible Pecan Pie Bark

Why You’ll Love This Recipe

I love how simple yet comforting this bark is. Just a handful of pantry staples—butter, brown sugar, pecans, vanilla, and a pinch of salt—transforms into something rich and irresistible when baked. There’s no pie crust to fuss with, so I can whip it up quickly when I need a sweet fix, but the flavor still feels festive and indulgent.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, melted
1 cup packed light brown sugar
2 cups pecan halves (or chopped, if preferred)
1 teaspoon vanilla extract
¼ teaspoon sea salt

directions

Preheat the oven to 350 °F (175 °C). Line a baking sheet with parchment paper or a silicone mat.
In a saucepan over medium heat, combine melted butter and brown sugar. Stir constantly until the mixture is smooth and bubbling.
Remove from heat and stir in vanilla extract and salt.
Spread pecans evenly on the prepared baking sheet. Pour the butter mixture over them, ensuring each piece is coated.
Bake for 10–12 minutes until the mixture is bubbly and the pecans are golden. Keep an eye on it so it doesn’t burn.
Allow it to cool completely on the sheet, then break or cut into bark‑sized pieces.

Servings and timing

This recipe makes about 12–16 pieces of bark, depending on how large or small I break them. Prep time is just 5 minutes, with about 10–12 minutes baking, plus roughly 30 minutes cooling before serving.

Variations

I sometimes spread a layer of saltine crackers or graham crackers underneath for extra crunch.
A handful of chopped dark chocolate or drizzled white chocolate adds a decadent twist once the bark is cooled.
Toasting the pecans before mixing brings out deeper nutty notes.
I’ve swapped pecans for slivered almonds or walnuts depending on what I have on hand—it’s still delicious!

storage/reheating

I store the cooled bark in an airtight container at room temperature, where it stays crisp for up to two weeks. If I want to refresh the crunch, I pop pieces in a 300 °F oven for 3–4 minutes. It also freezes beautifully—just place it in a sealed bag and it keeps for up to 3 months.

FAQs

### Can I make this without a stovetop?

Yes—I’ve melted the butter and brown sugar in a microwave-safe bowl, heating in 30-second intervals while stirring until smooth, then adding the remaining ingredients and baking as directed.

### What if I don’t have parchment paper?

I’ve baked it on a lightly greased baking sheet before, but parchment or a silicone mat makes removal much easier and cleanup neater.

### Can I use light corn syrup to replicate pecan pie flavor?

I’ve tried adding 1–2 tablespoons of corn syrup to the butter-sugar mix for a closer pecan pie taste—just warm it in with the butter and sugar until it dissolves. It’s a bit sweeter but delicious.

### Will chopped nuts work in place of halves?

Absolutely—I’ve used chopped pecans, walnuts, or almonds and it works just as well, maybe even easier to break into uniform pieces.

### Is it safe to store this in the fridge?

I usually keep it at room temperature, but storing in the fridge can make it chewier. If that happens, let it sit at room temp or reheat briefly to restore crispiness.

Conclusion

Making this Pecan Pie Bark always puts a smile on my face—it’s quick to whip up, delightfully rich, and endlessly shareable. I hope you enjoy the satisfying crunch and cozy sweetness as much as I do!