Pecan Pie Bark (Graham Cracker Toffee)
This Pecan Pie Bark recipe is perfect for you if you don't want your graham cracker toffee to be grainy! Corn syrup makes the pecan-topped toffee buttery smooth. It's made in a 13x9 baking pan instead of a large sheet pan.
Servings: 15 servings
Calories: 2quartered graham cracker bars
Ingredients
- 1 package graham crackers sheets (or 8 full sheets)
- 1 ½ cups pecan pieces or coarsely chopped pecans
- ¾ cup salted butter (1 ½ sticks)
- ¾ cup light brown sugar
- 1 tablespoon light corn syrup (optional)
Instructions
- Preheat oven to 350F degrees.
- Line a 13x9-inch baking pan or baking dish with aluminum foil. Lightly grease the foil with butter or use the butter wrappers.
- Break each graham cracker sheet in half or into quarters. Some may have to be broken to fit around the edges. The crackers will be covered up with toffee mixture, anyway!
- Sprinkle the pecans evenly over the arranged crackers.
- In a large saucepan, combine butter, brown sugar and corn syrup. The corn syrup is optional but I have found that it makes a huge difference to prevent sugary, grainy texture in the toffee mixture.
- Cook the butter mixture over medium to medium-low heat, stirring often, until the butter melts. When mixture comes to a full rolling boil, boil for 2 minutes over medium to medium-low heat, stirring very slowly in a figure eight pattern, keeping that full boil.
- Immediately pour mixture over the pecans and graham crackers. Use a spoon to spread the mixture evenly over the graham crackers, if needed. The toffee mixture will continue to spread as it bakes in the oven.
- Bake for 10 to 12 minutes or until the center of the mixture begins to bubble. Let cool completely in the pan on a wire rack. Break into about 2 inch pieces.
Notes
Why is my Pecan Pie Bark sticky? The key is making sure to boil the butter mixture at "the rolling boil" the full 2 minutes. Another possibility is that your oven temperature is low and the mixture did not bake long enough to start to bubble. Lastly, the humidity in the air affects candy like this and can make toffee and brittles sticky.
How to bake Pecan Pie Bark in an 18x13 sheet pan:
13 to 14 full graham crackers sheets
2 cups pecan pieces or coarsely chopped pecans
1 cup salted butter (2 sticks)
1 cup light brown sugar
2 tablespoons light corn syrup (optional) Line a rimmed, half sheet pan (about 18x13) with aluminum foil for easy clean up.
Follow directions for 13x9 inch pan. It may only need to bake 10 to 11 minutes before bubbly in center.
13 to 14 full graham crackers sheets
2 cups pecan pieces or coarsely chopped pecans
1 cup salted butter (2 sticks)
1 cup light brown sugar
2 tablespoons light corn syrup (optional) Line a rimmed, half sheet pan (about 18x13) with aluminum foil for easy clean up.
Follow directions for 13x9 inch pan. It may only need to bake 10 to 11 minutes before bubbly in center.
