Pecan Praline Pie Bark
I still remember the first time I made this Pecan Praline Pie Bark — it smelled like a tiny bakery in my kitchen and disappeared faster than I could refill the tray. It’s essentially a cross between pecan pie and toffee, but easier: a graham-cracker base topped with a buttery brown-sugar praline, sprinkled with pecans, baked until bubbly, then broken into irresistible shards. Make it for holiday cookie swaps, an easy gift tin, or whenever you want a sweet, crunchy treat that looks fancier than the effort it takes. If you love riffing on pecan bars, you might also enjoy brown sugar pecan pie bars for another buttery-caramel option.
Why you’ll love this dish
This Pecan Praline Pie Bark is pure comfort: crunchy, sweet, and buttery with a toasty pecan finish. It’s quicker than making a full pie, doesn’t require rolling dough, and is easy to portion for gatherings. It’s especially handy when you need a dessert that travels well or can be made ahead — once cooled it stores beautifully.
“One pan, five minutes of active work, and everyone asks for the recipe — my go-to for last-minute company.” — a satisfied taste-tester
If you want a similar dessert with even less fuss or different textures, try the simpler version in lazy girl pecan pie bars for more inspiration.
How this recipe comes together
Step-by-step overview:
- Preheat and prep a parchment-lined baking sheet.
- Arrange graham crackers in an even layer to form the base.
- Cook butter, brown sugar, cream, and salt to a brief boil to make a rich praline topping.
- Pour the hot praline over the crackers, scatter chopped pecans, and bake briefly until bubbly.
- Cool completely, then break into bark pieces.
This quick process yields a crisp, candy-like topping that seals the crackers and makes tidy shards once set.
What you’ll need
Key ingredients (makes one baking-sheet batch):
- 1 cup pecans, chopped (toast them lightly for more flavor)
- 1 cup brown sugar (light or dark)
- 1/2 cup butter (1 stick; unsalted recommended)
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Salt to taste (a pinch if using salted butter; 1/8–1/4 tsp kosher if using unsalted)
- 1 package graham crackers (about 9–12 full-size sheets, depending on layout)
Notes/substitutions:
- Use dark brown sugar for a deeper molasses flavor, or light brown for milder sweetness.
- Swap half-and-half for heavy cream in a pinch, but the topping may set slightly firmer with heavy cream.
- For a nut-free version, use sunflower seeds or skip nuts and sprinkle shredded coconut instead.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper so pieces lift easily after cooling.
- Arrange the graham crackers in a single, snug layer on the prepared sheet. You can break crackers to fill gaps; a little overlap is fine.
- In a medium saucepan over medium heat, combine the butter, brown sugar, heavy cream, and a pinch of salt. Stir constantly until the butter melts and the sugar dissolves.
- Bring the mixture to a boil. Once boiling, let it bubble for 2 minutes without stirring — this helps the caramel develop. If you prefer precision, you’re aiming for roughly 235–240°F (soft-ball stage), but the 2-minute boil works well for home cooks.
- Remove from heat and stir in the vanilla extract. Work carefully — the mixture will be hot and steamy.
- Immediately pour the praline mixture over the graham crackers and spread gently with a spatula to cover evenly.
- Scatter the chopped pecans evenly across the top. Press lightly so some pecans set into the topping.
- Bake in the preheated oven for 10–12 minutes, until the topping is glossy and bubbly. Watch closely in the last few minutes to avoid burning.
- Remove from oven and cool completely on a wire rack. Once fully set, break into irregular pieces or shards and serve.
Best ways to enjoy it
Serve Pecan Praline Pie Bark on a platter with coffee or dessert wine for an elegant finish. It’s also great in holiday tins, as a garnish for ice cream, or crushed over vanilla pudding. If you want a coconut twist alongside, pair a few pieces with coconut pecan praline cookies for variety on a dessert board.
How to store & freeze
Store cooled bark in an airtight container at room temperature for up to 1 week — keep layers separated with parchment to avoid sticking. For longer storage, freeze in a single layer on a baking sheet until firm, then stack in a freezer-safe bag with parchment between layers; it will keep well for up to 2 months. Thaw at room temperature before serving. Because this is a confection with dairy and nuts, always use clean utensils and return leftovers to sealed containers promptly to prevent humidity from softening the bark.
Pro chef tips
- Toast the pecans for 6–8 minutes at 350°F before chopping to amplify nuttiness; cool before adding.
- Use a light touch when spreading the caramel so you don’t break the crackers. A bench scraper or offset spatula works best.
- If your praline seems too thin after boiling, give it an extra 30–60 seconds on the boil (watch carefully) — you want it syrupy but able to set. Conversely, if it’s too thick, warm gently and add a teaspoon of cream.
- For a shiny finish, don’t overbake; bubbling is the cue. Once removed, let the residual heat finish setting.
- If you prefer smaller, consistently shaped pieces, press the set bark into a shallow pan and score before fully cooling, then break along the lines.
Creative twists
- Chocolate drizzle: Melt 2–3 ounces dark chocolate and drizzle over cooled bark for contrast.
- Salted caramel: Sprinkle flaky sea salt over the hot praline before it sets for a sweet-salty profile.
- Maple pecan: Replace half the brown sugar with pure maple syrup and reduce boil time slightly.
- Vegan swap: Use coconut cream and vegan butter and replace pecans with toasted coconut for a dairy-free option — results will differ in texture. For other no-bake pecan desserts with similar flavors, see no-bake coconut pecan praline cookies.
Common questions
Q: How long does it take to make this from start to finish?
A: Active hands-on time is about 15–20 minutes (chopping, cooking, assembling). Allow at least 30–45 minutes to cool and fully set before breaking into pieces.
Q: Can I use crushed graham crackers instead of whole sheets?
A: You can, but whole or broken sheets give a nice structural base and distinctive layers. If using crushed crumbs, press them into a thin crust first so the caramel has something stable to adhere to.
Q: My topping is grainy or crystallized — what happened?
A: Graininess can come from stirring too aggressively at the boil or not dissolving the sugar fully before boiling. Use moderate heat and stir only until boiling; then let it bubble undisturbed. Adding a small dab of corn syrup (1 tbsp) can help prevent crystallization in future batches.
Q: Can I make this nut-free for parties with allergies?
A: Yes — swap the pecans for toasted seeds (pumpkin or sunflower) or extra toasted coconut flakes for crunch, and clearly label the batch to avoid confusion.
Q: Is it safe to give as a homemade gift?
A: Absolutely — just pack in airtight containers, label ingredients (especially nuts), and include a best-by date (about 1 week at room temp, or frozen up to 2 months).
Conclusion
If you want to compare technique or see a plated version for inspiration, this Pecan Praline Pie Bark | The Domestic Rebel post is a helpful visual reference. For another take on pecan pie bark with slightly different assembly and photos, check out Pecan Pie Bark – Easy Graham Cracker Toffee Recipe – Kitchen Serf.
Pecan Praline Pie Bark

Ingredients
Base Ingredients
- 1 package graham crackers (about 9–12 full-size sheets, depending on layout)
Praline Topping
- 1 cup pecans, chopped Toast them lightly for more flavor
- 1 cup brown sugar (light or dark) Use dark brown for a deeper molasses flavor, or light brown for milder sweetness
- 1/2 cup butter 1 stick; unsalted recommended
- 1/4 cup heavy cream Swap half-and-half in a pinch, but heavy cream yields the best results
- 1 teaspoon vanilla extract
- 1 pinch salt A pinch if using salted butter; 1/8–1/4 tsp kosher if using unsalted
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
- Arrange the graham crackers in a snug layer on the prepared sheet.
- In a medium saucepan over medium heat, combine butter, brown sugar, heavy cream, and a pinch of salt. Stir until the butter melts and the sugar dissolves.
- Bring the mixture to a boil and let it bubble for 2 minutes without stirring.
- Remove from heat and stir in the vanilla extract.
- Pour the hot praline mixture over the graham crackers and spread gently.
- Scatter the chopped pecans evenly across the top and press lightly.
- Bake in the preheated oven for 10–12 minutes until the topping is glossy and bubbly.
- Remove from oven and cool completely on a wire rack. Once set, break into pieces.
