Irresistible Pecan Pie Bark
This Irresistible Pecan Pie Bark is everything you love about classic pecan pie, but in a quick, crunchy, snackable form.
With buttery caramel, toasted pecans, and a touch of vanilla, this treat is sweet, salty, and seriously addictive.
Perfect for holiday platters, gifting, or anytime your sweet tooth strikes.
Why You’ll Love This Recipe
Fast and easy: No pie crust, no hassle — just stir, bake, and break!
Incredibly flavorful: Toasted pecans + buttery caramel = magic.
Perfect for sharing: Great for parties, potlucks, and edible gifts.
Make-ahead friendly: Stays crisp and delicious for up to 2 weeks.
Gluten-free and naturally simple: Just 5 pantry staples, no flour needed.
Key Ingredients
Pecan halves: Toasted for extra flavor and crunch — the star of the show.
Brown sugar: Brings rich molasses notes to the caramel coating.
Unsalted butter: Creates that golden, glossy caramel goodness.
Vanilla extract: Adds warmth and enhances the pecan pie vibes.
Sea salt: Balances the sweetness and gives that irresistible salty-sweet bite.
Irresistible Pecan Pie Bark
Ingredients:
1 pound pecan halves
1 cup brown sugar, packed
1/2 cup unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon sea salt
Instructions:
Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to make cleanup easy.
Toast the Pecans
Arrange the pecans in a single layer on the baking sheet.
Toast in the oven for 8 to 10 minutes, stirring once halfway through. Remove from the oven and set aside to cool slightly.
Make the Caramel Sauce
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and bring the mixture to a slow boil, stirring frequently.
Once boiling, let it cook undisturbed for 2 to 3 minutes, then remove from heat. Stir in the vanilla and sea salt.
Combine Pecans and Caramel
Transfer the toasted pecans to a large bowl. Pour the warm caramel sauce over them and mix until the pecans are evenly coated.
Bake the Bark
Spread the coated pecans back onto the lined baking sheet in an even layer.
Bake for 15 to 20 minutes, stirring every 5 minutes until the caramel is bubbling and well-set on the nuts.
Cool and Break into Pieces
Let the bark cool on the baking sheet for about 10 minutes. While still warm and pliable, break into clusters or bark-sized pieces.
Allow to cool completely before storing.
Storage Tips
Keep your pecan pie bark in an airtight container at room temperature for up to 2 weeks.
Nutrition Information
(Approx. per 1 oz serving)
Calories: 180 | Fat: 16g | Carbohydrates: 9g | Sugar: 8g | Protein: 2g | Fiber: 2g | Sodium: 90mg
Kitchen Equipment Needed
Baking sheet
Parchment paper or silicone baking mat
Medium saucepan
Wooden spoon or heat-safe spatula
Large mixing bowl
Measuring cups and spoons
Recipe Swaps and Variations
Nut swap: Try walnuts, cashews, or almonds instead of pecans.
Add a drizzle: Melt chocolate and drizzle over the cooled bark for a turtle candy twist.
Spice it up: Add a pinch of cinnamon or cayenne to the caramel for warmth or heat.
Maple version: Replace half the brown sugar with maple syrup for extra depth.
Vegan-friendly: Use plant-based butter to make this dairy-free.
How to Store Leftovers
Room Temperature: Store in an airtight container for up to 2 weeks.
Fridge: Not necessary, but can help keep it firm in warmer climates.
Freezer: Not recommended — caramel may lose its texture and become sticky after thawing.
Food and Drink Pairings
Serve with: Coffee, spiced tea, or a scoop of vanilla ice cream.
Pair with drinks: Great with bourbon, mulled wine, or espresso.
On a dessert board: Add alongside cookies, chocolates, and fruit for a festive sweet tray.
Frequently Asked Questions:
Can I make this with chopped pecans instead of halves?
Yes, chopped pecans work just as well and make for easier bite-sized bark.
Is this the same as brittle?
Not quite — this bark is softer and more buttery than traditional nut brittle, which is hard and candy-like.
Can I add chocolate to this recipe?
Definitely! Drizzle melted chocolate on top after baking and cooling slightly for a decadent finish.
Is this gluten-free?
Yes — none of the ingredients contain gluten, but always double-check product labels to be safe.
Can I use salted butter?
You can — just reduce or omit the added sea salt to avoid over-seasoning.
Why stir the caramel constantly at first?
Stirring prevents the sugar from burning or crystallizing before it starts to boil.
Why stop stirring once it boils?
Letting it bubble untouched helps it reach the perfect caramel texture — stirring can break the process.
How do I know when the bark is done baking?
The caramel will bubble evenly across the surface and the pecans will look glossy and well-coated.
Can I double the recipe?
Yes, just use two baking sheets and rotate them halfway through baking for even results.
What should I do if the caramel hardens too quickly?
Reheat gently in the saucepan to loosen it before continuing.