Pecan Pie Bark

Step into the warm embrace of southern charm and sweetness with this delightful Pecan Pie Bark, a twist on the traditional pecan pie that offers all the rich, gooey goodness in a snappy, bite-sized form. This treat has a special place in my heart, reminiscent of cherished gatherings and cozy afternoons. Its origins trace back to a cherished Sunday service where it first dazzled the congregation, turning a humble dessert into the talk of the town.

The recipe I’m sharing today comes from none other than Sister Margaret, whose culinary wizardry with caramel, chocolate, and pecans makes for an irresistible combination that’s both comforting and decadent. It’s become a community staple, so beloved that keeping up with the demand has been a delightful challenge. Now, I’m excited to bring this piece of our shared joy into your kitchen where it can create new memories and satisfy sweet tooths.

INGREDIENTS:

12-14 graham crackers (enough to cover a baking sheet)

1 cup of unsalted butter

1 cup of brown sugar

2 cups of roughly chopped pecans

1/4 teaspoon of salt

1 teaspoon of vanilla extract

DIRECTIONS:

Begin by preheating your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat for easy clean-up.

Arrange the graham crackers in a single layer on the baking sheet. It’s okay if you need to break some crackers to fit; just cover the surface evenly.

In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and salt, mixing continuously until the sugar has dissolved and the mixture becomes smooth and bubbling. Add the chopped pecans, allowing the mixture to reach a gentle boil. Let it bubble for about 2 minutes, stirring constantly to prevent burning.

Remove the saucepan from the heat and stir in the vanilla extract. Quickly pour this hot mixture over the graham crackers, spreading it evenly to cover them entirely.

Bake in the preheated oven for about 10-12 minutes, or until the edges are bubbly and golden brown …