Easy Pecan Pie Bark That Tastes Just Like the Classic Dessert

This easy pecan pie bark recipe has all the rich, gooey flavors of classic pecan pie in a simple break-apart treat. Perfect for a quick snack.

If you are a fan of pecan pie, you are going to love pecan pie bark recipe because it delivers all that rich, buttery, nutty flavor without the extra work. It’s the easiest way to enjoy a classic favorite in a quick, fun, break apart treat.

Why This Pecan Pie Bark Recipe Is A Hit!

Here are a few more reasons why this candy recipe is a must-try snack:

• It’s quick and easy to make with simple ingredients.
• Perfect for holidays, parties, and gifting.
• Easy to break apart and share with a crowd.

For even more yummy candy recipes, try this peanut butter cornflake candy or these chocolate peanut butter balls.

Ingredients

You will need the following ingredients listed below to make this easy candy recipe (the exact measurements, nutrition information and full recipe are all in the printable recipe card at the bottom of the post).

● Digestive Cookies or Graham Crackers
● Pecans
● Butter
● Brown Sugar
● Vanilla Extract
● Eggs
● Salt
● Heavy Cream

How to Make Pecan Pie Bark

• Preparing the crust:
  Line a 9 x 13 inch baking tray with parchment paper.
  Arrange the cookies side by side to cover the entire base of the tray.

• Preparing the pecan filling:
  In a skillet or saucepan, melt the butter and brown sugar over medium heat, stirring until combined.
• Add the chopped pecans, heavy cream, salt, and vanilla extract. Cook for a few more minutes until well combined.

Adding the egg:
Remove the mixture from the heat. Add the egg and stir quickly until fully incorporated. Spread the filling evenly over the cookie crust.

Baking:
Bake in a preheated oven at 180°C (350°F) for 10 to 15 minutes, or until the surface is bubbly and golden brown.

Cooling:

Remove from the oven and let cool slightly.

To serve:

Sprinkle with a pinch of flaky salt before it cools completely. Once
cold, break it up or cut it into pieces.

SAVE FOR LATER BY PINNING THE BELOW IMAGE

TIPS FOR MAKING PECAN PIE BARK

● Gluten-free base: Substitute gluten-free cookies for the regular ones.
● Eggs: Don't overbeat the eggs when adding them to the filling; avoid making the filling too frothy or airy.
● Cooling the filling: Let the sugar and butter mixture cool slightly before adding the eggs to prevent it from cooking on contact.
● Unmolding: Use parchment paper or a silicone baking mat to prevent
sticking.
● Biscuit Type: Digestive or graham crackers are ideal for a firm, non-soaked base.
● Baking Time: The mixture will be soft when removed from the oven, but will firm up as it cools.
● Storage: Store in an airtight container at room temperature for up to 5 days, or refrigerate for a firmer texture.