Pecan Pie Bark
Tiny Kitchen, Big Flavors shared this in an Instagram post. SeeMeCook wrote it up from the post as a full recipe and added ingredient weights and nutrition.
See the original postImported by Judy Franklin on SeeMeCook
A crisp, buttery candy made by covering saltine crackers with brown-sugar caramel and chopped pecans, then baking until bubbly. Cool it completely before breaking into sweet-and-salty bark pieces.
- Time
- 40 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, tree nuts, dairy, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 115 g
- 225 g
- 200 g
- 165 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 730 g before cooking, which is about 60 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Line a rimmed baking sheet with parchment paper or foil, making sure the lining covers the base and is flat.
Arrange the saltine crackers in a single, closely packed layer on the prepared baking sheet. Avoid leaving large gaps between crackers.
Place the butter and packed brown sugar in a saucepan over medium heat. Cook, stirring, until the butter has melted and the mixture is combined.
Bring the butter-and-sugar mixture to a boil. Continue boiling for a few minutes, stirring often, until it is hot and evenly blended into a caramel-like sauce.
Remove the saucepan from the heat and stir in the vanilla extract until fully incorporated.
Immediately pour the hot caramel mixture evenly over the crackers. Use a spatula or the back of a spoon to spread it so the crackers are well coated.
Sprinkle the chopped pecans evenly over the caramel-coated crackers, gently pressing them into the surface if needed so they adhere.
Bake at 350°F (180 °C) (175°C (350 °F)) for 12–15 minutes, until the caramel is actively bubbling across the surface and the pecans are lightly toasted. Watch closely near the end to prevent scorching.
Remove the baking sheet from the oven and let the bark cool completely on the sheet until the caramel has set and become firm.
Break the cooled bark into pieces by hand or slice it with a sharp knife. Serve immediately or store in an airtight container.
Notes
The source specifies parchment paper or foil for lining the baking sheet. Allow the bark to cool completely before breaking it, since the caramel is very hot and soft immediately after baking.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 339
- Protein
- 3 g
- Carbs
- 26 g
- Fat
- 26 g
- Fiber
- 2 g
Where the calories come from
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