Pecan Pie Bark

18 Sevings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Pecan Pie Bark makes a perfect holiday gift with a graham cracker base, chopped pecans and brown sugar. It’s sweet, crunchy, and ready in 20 minutes!

This recipe takes all the wonderful taste from a classic Pecan Pie made into an easy, shareable Homemade Candy Recipe. It’s the perfect treat for Thanksgiving or Christmas.

Pecan Pie Bark on wooden board in a stack


Pecan Pie Bark is the ultimate holiday candy. It’s a simple and fun take on a classic Pecan Pie. The graham cracker base is like the crust of pecan pie while the brown sugar and pecan mixture has the same taste as the pecan pie filling. All together the Pecan Pie Bark turns out buttery, crunchy, and wonderfully rich. 

This Pecan Pie Bark has all the iconic taste of a classic Thanksgiving pie, but made into a hassle-free dessert. Instead of having to bake and cut up a whole pie for a sit down dessert, this treat is easy to have around the house to grab a few pieces of throughout the holiday season. It’s great to make a week or two leading up to Thanksgiving to get into the holiday spirit. 

Pecan Pie Bark after baking


During the holidays it’s always great to make small treats like this as gifts. When it comes to packaging Pecan Pie Bark, you can put them in a cellophane bag or festive tin. If you use cellophane, simply wrap it around a few pieces of Pecan Pie Bark, then tie it with a holiday ribbon at the top. If you have a tin to put them in line it with parchment paper cut to size or decorative tissue paper. 



This Pecan Pie Bark is slightly different than many holiday bark recipes. While classic Peppermint Bark and other bark recipes are no-bake desserts, this one does have some oven time. Putting the Pecan Pie Bark in the oven gives it needed time to become nice and crunchy. It also helps to bake the pecan mixture and the graham cracker crust together, so they stay together in one easy piece.

  • To make sure that your Pecan Bark doesn’t stick to the pan, line your baking sheet with tin foil and then spray it with vegetable oil. 
  • Line the graham crackers along the bottom of your pan for the base. Make sure to place them together closely so there aren’t any gaps. If they don’t fit properly break apart the crackers.
  • Next, mix together the butter, brown sugar, and salt in a large saucepan over medium heat. Be careful to stir the mixture so the sugar doesn’t burn. 
  • Once it’s come to a boil add in the pecans and the vanilla extract. 
  • Pour the mixture over the graham crackers. 
  • Bake the for 10 minutes, then let the bark cool before breaking it apart. 

Pecan Pie Bark broken apart in baking dish


  • Crust: Instead of using graham crackers as the base of your pecan bark, you can try out using broken up pieces of vanilla wafers or saltine crackers. You could also use different kinds of graham crackers like cinnamon graham crackers or chocolate graham crackers. 
  • Nuts: Although this recipe is based around Pecan Pie, you could make it with any kind of nuts you’d like. Try using almonds, walnuts, or a mix of a few of your favorite nuts. 
  • Maple Syrup: Pecans and maple syrup make a great combination. To bring that into your bark recipe replace the vanilla with 1 tablespoon of maple syrup. 
  • Bourbon: To make a boozy Pecan Pie Bark try adding in 2-3 tablespoons of bourbon at the same time you add pecans. 
  • Chocolate: Toss in a cup of chocolate chips to the sauce pan to melt in with the butter, sugar, and other ingredients to make this into a Chocolate Pecan Pie Bark. 


  • Serve: You can keep your candy bark at room temperature for up to a week. Keep the bark covered or put it in an airtight container.
  • Store: To keep them fresh longer, you can keep the Pecan Bark in an airtight container in the fridge for up to 2 weeks. 
  • Freeze: Bark is also a great recipe to make ahead of time and freeze. Put the broken up pieces of bark in a freezer bag separated by parchment paper. It will keep well for up to 6 months. 

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Pecan Pie Bark

Pecan Pie Bark makes a perfect holiday gift with a graham cracker base, chopped pecans and brown sugar. It's sweet, crunchy, and ready in 20 minutes!
Yield 18 Sevings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 12 sheets graham crackers
  • 1 cup unsalted butter
  • 1 cup brown sugar , packed
  • 1/4 teaspoon salt
  • 2 cups pecans , chopped
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees and line a baking sheet with foil sprayed with vegetable oil.
  • Line up the graham crackers tightly (break crackers in half to fill in any gaps too).
  • In a large saucepan add the butter, brown sugar and salt on medium heat.
  • Bring to a boil and stir constantly for 3 minutes.
  • Add in the pecans and cook for 30 seconds.
  • Stir in the vanilla extract.
  • Place the mixture over the graham crackers.
  • Bake for 10 minutes.
  • Let cool completely before breaking apart.


Calories: 253kcal | Carbohydrates: 21g | Protein: 2g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 99mg | Potassium: 81mg | Fiber: 1g | Sugar: 14g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
Keyword: Pecan Pie Bark

bit taken out of of Pecan Pie Bark piece

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. My bark is sticky and not hard so I can’t break it lol what can I do or what did I do wrong can I save this

    1. I’m not sure. I’m wondering if the sugar burned?
      Perhaps put the pan in the refrigerator for 20 minutes or so to see if it hardens so you can cut it?
      I just noticed that you commented on the 18th. I’m behind on my Holiday comments and I apologize. I’m curious to hear what you ended up doing to resolve the sticky Pecan Pie Bark issue.

  2. This is delicious and a keeper recipe! My sheet pan was way too large, so I just folded the aluminum foil up to make the correct size. Problem solved!

  3. I have often made these and they are great! We love chocolate though, so when I take the pan out I use several milk chocolate Hershey bars that I have broken into little squares and lay them on top while it’s super hot. They melt and I use an offset spatula and spread the chocolate. The downside is you have to refrigerate them or the melt in your hand as you eat them. I have even frozen them and eaten them right out of the freezer. They freeze well!

  4. What size pan did you use? Another answer says you used 9 x 13, but 12 sheets of graham crackers won’t fit in a 9 x 13. So now I’m wondering about either the size pan or the definition of “sheets”? Are you referring to a full piece of graham cracker. 5 x 2.5 inches?

    1. I used the same pan. turned the graham crackers sideways. then took whole one each piece broke in half and filled in the gaps. Works perfectly.

  5. I often use your recipes and without fail, even when I’ve had to sub for something I don’t have on hand, the results are wonderful and delicious. Your skill and training shine through. Thank, thank you.

  6. Good morning and thank you for all your recipes. I have a question before I consider making your Pecan Bark recipe. The ingredients calls for 12 sheets of graham crackers. I guess I do not buy graham crackers often enough so I imagine graham crackers comes in squares and attached therefore making sheets. Is one sheet two squares attached? I’m almost embarrassed to ask.
    Thank you for taking my question .

    1. No need to be embarrassed. Trust me, I thought of different ways to explain it and I never feel like I’m being exact, haha! One sheet is the squares attached. Hope this helps.

      1. I made this and used Splenda brown sugar to cut back on sugar calories and it was awesome!! Thank you for sharing this recipe!!