If you love pecan pie but don’t love the baking, this pecan pie bark is for you! It’s a sweet and crunchy treat featuring graham crackers, toffee, and of course pecans, for all the classic taste in a no bake option. It even keeps and transports better than pie for the ultimate in convenience.
Why You’ll Love This Recipe
- All the flavor of pecan pie, without the hassle – You get that caramelized pecan topping and buttery richness in a quick, no-crust treat
- Crunchy, chewy, and irresistible – The mix of crisp graham base, decadent toffee layer, and toasted pecans creates a delicious mix
- Great for gifting or sharing – Break pecan bark into pieces, package it up in bags or tins, and it makes the perfect homemade holiday gift!
- Perfect for parties and holidays – Easier than pie, but just as festive. A great addition to dessert tables
- Stores and travels well – Unlike a delicate pie, bark is sturdy and can be made ahead
- Twist on tradition – A fun way to enjoy pecan pie flavors without committing to baking a full pie (you only need a microwave for this version)!
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Ingredients List
- 11 graham crackers (approximate; adjust for pan size)
- 1 cup salted butter (2 sticks or 16 Tbsp)
- 2 cups light brown sugar (dark brown sugar is fine too)
- 4 Tbsp water
- 1 cup chopped pecans (or more to taste)
- 1 tsp vanilla extract
Ingredient Tips and Substitutions
- Instead of graham crackers, you can use saltine crackers (about 1 sleeve) if preferred. I use honey grahams, but you could use any flavor (try chocolate for a chocolate variation, or cinnamon for a fun twist)
- You can also use unsalted butter, but add a pinch of salt or use salted crackers for the base to offset
- Feel free to spread ½ cup of semisweet or milk chocolate chips on the hot toffee to melt it, spread around, and then top with the pecans to make a chocolate pecan pie bark
Equipment
You need a microwave safe dish that can handle boiling sugar (around 300°F). I do not recommend plastic bowls, even if they’re microwave safe (I’ve melted one attempting this).
I use a casserole dish that’s microwave and oven safe to handle the high heat (make sure to check manufacturer guidelines for your specific dish)!
Step By Step Instructions
- Line a cookie sheet or similar sheet pan with parchment paper or nonstick aluminum foil, then add the graham crackers in a single layer side by side (touching) to cover the bottom of the sheet. Break into segments if needed to get a nice even layer that fills your pan
- Add the butter, brown sugar, water, and vanilla to a high-heat safe microwave dish – do not stir. Boiling sugar is around 300°F, so I use a dish that’s both oven and microwave safe
- Microwave on high for 8-10 minutes, until the center bubbles (boils) consistently for about 5 minutes, and the mixture turns golden brown with a nutty scent. If you have a candy thermometer, make sure it reaches at least 300°F. Add extra time in 30-second increments if needed
- Use oven mitts to grab the dish and pour the molten sugar over the graham crackers. Work quickly using a spatula (or similar) to smooth it over the crackers – it will start to set up quickly
- Sprinkle the pecan pieces over the hot sugar evenly. Gently press them a little (use the spatula so you don’t accidentally touch the hot sugar) so they stick well. You can also mix with the sugar before pouring the pecan mixture over the crackers. It’s harder to spread this way, but does give you candied pecans and they stick better, so your choice
- Refrigerate (do not freeze) for about 30-40 minutes until hard, then break into pieces (use your hands, a mallet, or a knife). Store in an airtight container in a cool dry place and enjoy!
Pairing Suggestions
Drink Pairings
- Coffee or Espresso – The roasted notes balance the sweetness of the bark
- Bourbon or Whiskey – Enhances the caramel and nutty tones. A splash in eggnog works beautifully, too!
- Hot Chocolate – A cozy, indulgent match, especially with whipped cream or cinnamon
- Chai Tea Latte – The warm spices bring out the caramelized pecan flavors. Try one of my Chai Cocktails for a boozy option!
Other Desserts
- Vanilla Ice Cream – Serve bark on the side or even crumbled over a scoop
- Pumpkin Pie – For a Thanksgiving spread, these two pair perfectly. Try my Air Fryer Pumpkin Hand Pies for a handheld option!
- Chocolate-Dipped Strawberries – A fruit-forward complement to the richness of the bark
- Apple Crisp – The tart-sweet apple contrast cuts through the buttery pecans. Try some Air Fryer Apple Crisp for an easy recipe!
Savory Pairings
- Cheese Board – Add pecan pie bark as a sweet bite among cheeses, nuts, and charcuterie
- Salted Nuts – Cashews or almonds add extra crunch and balance the sweetness
- Spiced Popcorn – A fun sweet-and-savory snack mix for parties!
Recipe FAQs
Can I Make Pecan Pie Bark Ahead of Time?
Yes! Pecan pie bark is a great make-ahead dessert. Once cooled and broken into pieces, store it in an airtight container at room temperature for up to one week. For longer storage, you can refrigerate it for about two weeks or freeze it for up to three months.
Why Is My Pecan Pie Bark Sticky or Chewy?
If your bark turns out sticky, it usually means the sugar mixture wasn’t cooked long enough to fully caramelize. Make sure you allow the butter and sugar mixture to bubble for several minutes until it thickens before pouring it over the crackers (it should reach 300°F).
Proper cooling also helps the bark set with the right crunch.
What’s the Best Way to Break and Serve Pecan Pie Bark?
After the bark cools completely, use your hands or a sharp knife to break it into rustic pieces. For serving, arrange the shards on a holiday platter, pair with cookies on a dessert board, or package them in cellophane bags with ribbon for homemade gifts.
Tips For the Best Pecan Pie Bark
- If you don’t have a thermometer, you can also test for doneness by dipping a toothpick or spoon in the sugar and then dipping it in cold water. If the sugar hardens, it’s done
- The toffee mixture needs to reach 300°F for it to set correctly. If it does not get hot enough, you’ll end up with caramel instead – thick and chewy (and still delicious, so definitely still feel free to eat it)! It just won’t get hard like toffee in that case
- Humidity, altitude, pan size, and wattage of your microwave can all affect the cooking time. I use a 1000W microwave and cooked for 9 ½ minutes in total to get mine to the right temperature as a guideline, but adjust as needed for your specific setup
- You may get some butter separation (it can vary by humidity, but it’s common with this quick-cooking method). You can try to stir it in or skim it if desired, but I usually don’t bother – you’ll just end up with slightly buttery crackers that are delicious
Storage and Serving
Storage Tips
- Storage at Room Temperature – Once completely cooled, store the bark in an airtight container at room temperature for up to 1 week. Keep parchment or wax paper between layers to prevent pieces from sticking
- Fridge Storage – If you prefer a firmer, slightly snappier texture, store the bark in the refrigerator. It will stay fresh for up to 2 weeks
- Freezer Storage – Pecan pie bark also freezes beautifully. Place the broken pieces in a freezer-safe bag or container with parchment between layers. Freeze for up to 3 months and let thaw at room temperature before serving
Serving Tips
- Break the bark into rustic pieces and pile them on a pretty holiday plate or tiered dessert tray for a casual but eye-catching presentation.
- Mix and match with cookies, fudge, and candies on a festive dessert board
- Package individual portions in cellophane bags, tins, or jars tied with ribbon for an easy edible gift
- Pecan Praline Fudge
Final Thoughts
Pecan pie bark is a fun no bake treat perfect for fall occasions, including Thanksgiving! It’s a great alternative to pie, and involves no baking (just a microwave), keeps well, and transports easily, so you can enjoy all the flavors with none of the mess of the actual pie.
This graham cracker toffee is super customizable by using a different base or adding chocolate or other decorations to make it your own! Its rustic charm and delicious flavors make it a perfect addition to any dessert table.
I like to add it to cookie trays or a dessert tower alongside other sweet treats so guests can mix and match their dessert plate. Fun, delicious, and low stress entertaining is always a win!
No Bake Pecan Pie Bark (Graham Cracker Toffee)
Servings: 12
This pecan pie bark is a delicious no bake graham cracker toffee perfect for fall, Thanksgiving, and the holidays. It’s easy to make ahead in batches for an easy treat.
Equipment
- Parchment paper (or nonstick foil)
- Cookie sheet (or similar)
- Spatula (or similar)
Ingredients
- 11 graham crackers (approximate; adjust for pan size)
- 1 cup salted butter (2 sticks or 16 Tbsp)
- 2 cups light brown sugar (or dark)
- 4 Tbsp water
- 1 cup chopped pecans (or more to taste)
- 1 tsp vanilla extract
Instructions
- Line a cookie sheet or similar sheet pan with parchment paper or nonstick aluminum foil, then add the graham crackers in a single layer side by side (touching) to cover the bottom of the sheet. Break into smaller segments if needed to get a nice even layer that fills your pan11 graham crackers
- Add the butter, brown sugar, water, and vanilla to a high-heat safe microwave dish – do not stir. We need to get to 300°F, so I use a dish that’s both oven and microwave safe1 cup salted butter, 2 cups light brown sugar, 4 Tbsp water, 1 tsp vanilla extract
- Microwave on high for 8-10 minutes, until the center bubbles consistently for about 5 minutes, and the mixture turns golden brown with a nutty scent. If you have a candy thermometer, make sure it reaches at least 300°F. Add extra time in 30-second increments if needed
- Use oven mitts to grab the dish and pour the molten sugar over the graham crackers. Work quickly using a spatula (or similar) to smooth it over the crackers – it will start to set up quickly
- Sprinkle the pecan pieces over the hot sugar evenly. Gently press them a little (use the spatula so you don’t accidentally touch the hot sugar) so they stick well. You can also mix with the sugar before pouring the pecan mixture over the crackers. It’s harder to spread this way, but does give you candied pecans and they stick better, so your choice1 cup chopped pecans
- Refrigerate (do not freeze) for about 30-40 minutes until hard, then break into pieces (use your hands, a mallet, or a knife). Store in an airtight container in a cool dry place and enjoy!
Notes
- Instead of graham crackers, you can use saltine crackers (about 1 sleeve)
- You can also use unsalted butter, but add a pinch of salt or use salted crackers
- In lieu of a thermometer, you can also test for doneness by dipping a toothpick or spoon in the sugar and then dipping it in cold water. If the sugar hardens, it’s done
- The toffee mixture needs to reach 300°F for it to set correctly. If it does not get hot enough, you’ll end up with caramel instead – thick and chewy (but still delicious)!
- Humidity, altitude, pan size, and wattage of your microwave can all affect the cooking time. I use a 1000W microwave and cooked for 9 ½ minutes in total to get mine to the right temperature as a guideline, but adjust as needed for your specific setup
- You may get some butter separation (it can vary by humidity, but it’s common with this quick-cooking method). You can try to stir it in or skim it but I usually don’t bother – you’ll just end up with slightly buttery crackers (yum)!
- Exact nutritional values will vary based on brand and flavor of ingredients, any swaps or additions, size of pieces, and quantity consumed, so please consider this a guideline only
Nutrition
Serving: 79g | Calories: 298kcal | Carbohydrates: 48g | Protein: 2g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 203mg | Potassium: 114mg | Fiber: 1.3g | Sugar: 39g | Vitamin A: 432IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 1mg
