Easy Pecan Pie Bark

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  • 1 cup chopped pecans
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • cinnamon (optional)
  • dark or milk chocolate drizzle (optional)

Equipment

  • medium saucepan
  • wooden spoon or spatula
  • Baking sheet
  • parchment paper
  • Measuring cups and spoons

Method

  1. Line a baking sheet with parchment paper and set aside.
  2. In a medium saucepan over medium heat, melt the butter.
  3. Stir in the brown sugar and granulated sugar until fully dissolved.
  4. Add the heavy cream and bring the mixture to a gentle simmer.
  5. Cook for 3–4 minutes, stirring constantly, until slightly thickened.
  6. Remove from heat and stir in the vanilla extract and salt.
  7. Fold in the chopped pecans until fully coated.
  8. Pour the mixture onto the prepared baking sheet and spread evenly into a thin layer.
  9. Let cool at room temperature for about 30 minutes, then refrigerate until firm.
  10. Once firm, break into pieces and serve.

Notes

Stir constantly while cooking to prevent burning and avoid overcooking so the bark stays crisp rather than overly hard. Spread the mixture thinly for easy snapping once chilled.

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