Pecan Graham Cracker Bark:
Do you ever have those days where you want a homemade sweet treat, but at the same time you don't want to spend too much time baking? Well, then this is your answer: pecan graham cracker bark. Everyone in my family has a sweet tooth, some of us more than others (yup me). The best part is you can even make this recipe sugar free. Just substitute the brown sugar and graham crackers for sugar free options. I know once you try this recipe and taste the buttery goodness, you will make it over and over again. Now, let’s bake!
To store: Can be stored at room temperature in an air tight container or covered in aluminum foil for up to five days.
To freeze: Can be frozen for up to 6 months, but make sure they are sealed air tight to avoid stickiness when they thaw.
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 12-15 minutes
Total Time: 20 minutes
Ingredients:
Do you ever have those days where you want a homemade sweet treat, but at the same time you don't want to spend too much time baking? Well, then this is your answer: pecan graham cracker bark. Everyone in my family has a sweet tooth, some of us more than others (yup me). The best part is you can even make this recipe sugar free. Just substitute the brown sugar and graham crackers for sugar free options. I know once you try this recipe and taste the buttery goodness, you will make it over and over again. Now, let’s bake!
To store: Can be stored at room temperature in an air tight container or covered in aluminum foil for up to five days.
To freeze: Can be frozen for up to 6 months, but make sure they are sealed air tight to avoid stickiness when they thaw.
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 12-15 minutes
Total Time: 20 minutes
Ingredients:
- 1 cup salted butter, melted
- 1 cup brown sugar
- 1 cup chopped pecans
- 20 whole graham crackers (can use cinnamon sugar graham crackers too)
- standard size cookie sheet
- parchment paper (to line the cookie sheet)
- small pan (to melt butter)
- Preheat the oven to 350F. Line an ungreased cookie sheet with parchment paper (cut a length of parchment paper to size - so that it fits the length of the pan).
- In a single layer, lay the graham cracker squares on the cookie sheet. Set aside.
- Place a small pan on the stove on low heat, add the butter to the pan and melt it. While stirring, mix in the brown sugar. Bring the mixture to a boil and boil for 2 minutes.
- Spread the chopped pecans over the graham crackers.
- Pour the entire mixture over the graham crackers on the cookie sheet. Use a spatula to spread it evenly over the top.
- Bake in the oven at 350 degrees for 10-12 minutes.
- Remove it from the oven and place entire cookie sheet on a cooling rack. As it cools, the mixture will harden to a brittle like consistency.
- Once they are completely cooled you can break into halves or pieces. Enjoy!