Pecan Pie Bark

This scrumptious and easy Pecan Pie Bark is so additive and great for gift giving. You’ll want to make several batches.

Have you started making a list of the goodies you want to make for the holidays? I don’t know about you, but I make a list, then I prioritize it… hardest to easiest, time-consuming to quickest, recipes for family, recipes to be gifted, etc… Before I know it, I’m feeling totally overwhelmed and very short on time.

This week has been an overwhelming week in itself. Unfortunately, my father-n-law lost his battle with cancer and I’ve been cooking and baking food to send to my husband Don’s family. I was trying to think of something sweet to whip up to accompany savory food. Suddenly, Pecan Pie Bark popped into my head. I can’t believe I didn’t think of sharing this recipe before, especially for the Christmas holidays. It is so quick and easy to make, yet SO… scrumptious and addicting!

You won’t believe how quick and easy it is to make Pecan Pie Bark. Five minutes prep time, five minutes on the stove and ten minutes in the oven. DONE!!

And the taste, OMG! Crunchy pecans with a buttery praline like filling spread over a bed of graham crackers. Scrumptious!! Addicting!!

You’ll Need:

2 sticks of butter.
1 cup of white sugar.
1 ¼ cups of pecan halves.
1 tsp of vanilla.
2 packages (12 sheets) of honey graham crackers.

How to:

Line a jelly roll sheet with foil and place the graham crackers tightly all across it.
Bring the butter and sugar to boil in a large saucepan over medium heat for 5 minutes while stirring. Add in the pecans and vanilla and cook for 2 minutes.
Pour the hot mixture over the graham crackers evenly.
Bake immediately for 10 minutes.
Allow to cool before breaking into pieces and storing the graham cracker barks.

Easy, peasy and sweet! I personally love these little pecan pie barks, they’re easy and very simple to make and you can store them as much long as you have them! That’s of course if you don’t eat all of it! Give it a try, and let me guys know what you think.

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