Pecan Pie Bark

Here’s an easy, no-bake (with a quick oven option) Pecan Pie Bark recipe—sweet, buttery, crunchy, and perfect for holidays, gifts, or snacking 🥧🍫✨

Pecan Pie Bark

Ingredients (Makes about 20–24 pieces)

• 2 cups pecan halves or pieces

• ½ cup brown sugar (light or dark)

• 4 tbsp unsalted butter

• ¼ cup heavy cream (or evaporated milk)

• 1 tsp vanilla extract

• Pinch of salt

• Optional base:

  • 8 oz (225 g) melted chocolate (dark, milk, or semi-sweet)

Instructions

1. Toast the pecans (optional but recommended)

   • Preheat oven to 350°F (175°C).

   • Toast pecans on a baking sheet for 6–8 minutes until fragrant. Set aside.

2. Make the pecan pie topping

   • In a saucepan over medium heat, combine butter, brown sugar, cream, and salt.

   • Stir and simmer 3–4 minutes until thick and glossy.

   • Remove from heat and stir in vanilla.

3. Assemble the bark

   • Spread melted chocolate onto a parchment-lined baking sheet (skip if making plain bark).

   • Sprinkle pecans evenly over the chocolate or directly on parchment.

   • Drizzle the warm caramel mixture over the pecans.

4. Set

   • Let cool at room temperature or refrigerate 30–45 minutes until firm.

5. Break into pieces

   • Once set, break into rustic bark pieces.

Tips & Variations

• No chocolate version: Skip the chocolate for a true pecan pie–style candy bark.

• Extra flavor: Add a pinch of cinnamon or bourbon to the caramel.

• Salty-sweet: Sprinkle flaky sea salt on top before setting.

• White chocolate: Swap dark chocolate for white chocolate for a holiday look.

Storage

• Store in an airtight container:

  • Room temperature: 3–4 days

  • Refrigerator: up to 2 weeks

  • Freezer: up to 2 months

If you’d like, I can also share:

• a 3-ingredient shortcut version

• a keto/low-carb pecan pie bark

• or a holiday gift-packaging idea