Pecan Praline Pie Bark
This Pecan Praline Pie Bark is a delightful combination of pecan pie and toffee, featuring a graham-cracker base topped with a buttery brown-sugar praline and baked to perfection.
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.
Notes
Store cooled bark in an airtight container at room temperature for up to 1 week. For longer storage, freeze in a single layer for up to 2 months.