Best Pecan Bark Recipes

PECAN BARK

Steps:

• Preheat oven to 350 degrees.
• Line a cookie sheet with foil and lightly grease.
• Place graham crackers on the cookie sheet in one layer.
• Sprinkle pecans evenly over the graham squares.
• In a small sauce pan melt the unsalted butter.
• Add brown sugar to the pan and stir until mixture begins to boil.
• Pour sugar mixture over pecans and graham squares.
• Bake in oven for 10 minutes.
• Remove pan from oven and place into freezer for 1 hour.
• Break bark into pieces while still cold.

CHOCOLATE PECAN BARK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Spread pecans onto a baking sheet and sprinkle sea salt and blackening seasoning over pecans.
• Bake in the preheated oven until pecans are toasted and fragrant, 5 to 6 minutes. Remove from oven and cool pecans.
• Place chocolate chips in the top of a double boiler over simmering water; gradually add unsweetened baking chocolate and stir. Add vanilla extract and heat until chocolate is melted and smooth, 5 to 10 minutes. Mix 1/2 of the pecans into the melted chocolate.
• Pour chocolate mixture onto the prepared baking sheet and sprinkle remaining pecans over chocolate mixture. Cool to room temperature, about 30 minutes. Cover with plastic wrap and refrigerate until set, at least 1 hour. Break into pieces.

PECAN CHERRY BARK

Steps:

• In a large skillet, melt butter over medium heat. Stir in brown sugar and spices; bring to a boil. Cook and stir until sugar is completely dissolved, about 3 minutes. Stir in pecans until coated. Spread onto foil to cool. , Line two 15x10x1-in. pans with parchment or waxed paper. In a microwave, melt dark chocolate candy coating and 1 tablespoon shortening, stirring until smooth. Divide between prepared pans, spreading to desired thickness. Refrigerate just until set, but not firm., In microwave, melt milk chocolate candy coating and 1 tablespoon shortening, stirring to blend; spread over dark chocolate layer. Refrigerate until set, but not firm., Repeat with white candy coating and remaining 1 tablespoon shortening; spread over top. Sprinkle with cherries and candied pecans, pressing to adhere. Refrigerate until firm. Break into pieces.

ALMOND BARK PECAN CANDY

Steps:

• 1. Melt the almond bark candy in a microwave, stove top or double boiler.
• 2. Put pecans in a big bowl.
• 3. Pour the melted almond bark over the pecans, Spread in a wax lined cookie sheet, let cool! Once cooled break into pieces.

PEPPERMINT AND PECAN CHOCOLATE BARK

Steps:

• Preheat oven to 250°F. Line 17x11-inch rimmed baking sheet with parchment paper. Sprinkle chopped chocolate evenly on parchment-lined sheet. Place in oven just until chocolate is softened, about 5 minutes. Remove from oven. Using rubber spatula or back of spoon, spread chocolate evenly on sheet to edges. Immediately sprinkle peppermint candies and pecans over chocolate. Refrigerate until chocolate is firm, about 2 hours. Cut chocolate bark into irregular bite-size pieces. (Can be made 2 weeks ahead. Store between sheets of foil in airtight containers in refrigerator.)

CHOCOLATE PECAN BARK

Steps:

• Microwave semi-sweet and white chocolates in separate microwavable bowls on HIGH 2 min. or until chocolates are almost melted, stirring after 1 min. Stir until chocolates are completely melted.
• Stir 1/2 cup nuts into each chocolate. Alternately spoon chocolate mixtures onto wax paper-covered baking sheet or tray; swirl with knife several times for marble effect.
• Refrigerate 1 hour or until firm. Break into pieces.

ALMOND - PECAN BARK

Steps:

• Melt white chocolate and add almond oil.
• Toast nuts and spread on cookie sheet.
• Spread chocolate over nuts and chill.

PECAN PIE BARK

Steps:

• 1. Preheat your oven to 325 degrees F. Lay your graham crackers tightly across the area of a lightly greased 9 x 13 rimmed baking tray. Trim any crackers to fit the sides of the pan if needed.
• 2. In a large saucepan, bring the butter, sugar and pecans to a full rolling boil over medium high heat. Once you get to that stage continue to boil, stirring constantly for 3 minutes.
• 3. Carefully (and evenly) pour boiled mixture over the entire plane of graham crackers, spreading pecans around evenly. Immediately pop graham crackers into the oven and bake for 8 minutes.
• 4. Allow graham cracker bark to cool completely before breaking into pieces and storing airtight. As you break it some pieces will crumble - that's OK, those are the treats for the cook!
• 5. Tip: For an extra added kick add 1/3 cup Bourbon or Amaretto to the mixture in the saucepan. I made a pan with 1/2 honey grahams and 1/2 cinnamon grahams. Next batch will be 1/2 honey and 1/2 chocolate graham crackers.

CHOCOLATE-CARAMEL PECAN BARK

Steps:

• Melt chocolate as directed on package. Spread half the chocolate onto waxed paper-covered baking sheet; sprinkle with nuts.
• Microwave caramels and water in microwaveable bowl 30 sec.; stir until caramels are melted and mixture is well blended. Drizzle over nuts. Top with spoonfuls of the remaining chocolate.
• Refrigerate 1-1/2 hours or until firm. Break into 10 pieces.

PEPPERMINT AND PECAN CHOCOLATE BARK

Steps:

• Preheat oven to 250°F.
• Line 17x11-inch rimmed baking sheet with parchment paper.
• Sprinkle chopped chocolate evenly on parchment-lined sheet.
• Place in oven just until chocolate is softened, about 5 minutes.
• Remove from oven.
• Using rubber spatula or back of spoon, spread chocolate evenly on sheet to edges.
• Immediately sprinkle peppermint candies and pecans over chocolate.
• Refrigerate until chocolate is firm, about 2 hours.
• Cut chocolate bark into irregular bite-size pieces.
• (Can be made 2 weeks ahead. Store between sheets of foil in airtight containers in refrigerator.) Makes about 2 pounds.

PECAN PRALINE BARK RECIPE - (4.4/5)

Steps:

• Line a large jellyroll pan with aluminum foil; then lightly spray it with cooking spray. Arrange graham crackers in a single layer in the pan close together, trimming if needed to fill the pan completely. Preheat oven to 325°F. In a 2-qt. saucepan over medium heat, bring the butter, sugar, brown sugar, and pecans to a boil; then boil for exactly 3 minutes. Remove from heat and stir in the vanilla, if using. Working quickly (the mixture will begin to set up fast), spread the mixture evenly over the graham crackers, redistributing pecans as needed. (I used the tip of a knife to do this.) Immediately, place in the preheated oven and bake for exactly 8 minutes. Cool completely on a wire rack before breaking into irregular pieces. Store in an airtight container.

PECAN BARK

Steps:

• 1. Preheat oven to 350. Line a 10 X 13 cookie sheet or pan with alumimum foil, and lightly grease. Place graham crackers flat on cookie sheet in one layer (cinnamon side up). Sprinkle the pecans evenly over the graham crackers and set aside.
• 2. In a small saucepan, melt the unsaled butter. Then add the brown sugar and stir frequentlu until it comes to a boil. Boil for ONE MINUTE. Remove from heat and add vanilla extract. Pour butter/sugar mixture evenly over the top of the graham crackers/pechans. Bake in over for 10 minutes.
• 3. Remove from oven and immediately place into freezer for one hour. Remove from freezer. Peel away foil and break up into pieces while still cold.

PECAN PIE BARK RECIPE - (5/5)

Steps:

• Preheat your oven to 325 degrees F. Lay your graham crackers tightly across the area of a lightly greased rimmed baking sheet. Trim any crackers to fit the sides of the pan if needed. Set aside. 2. In a large saucepan, bring the butter, sugar and pecans to a boil over medium heat for 3 minutes, stirring constantly. Carefully (and evenly) pour boiled mixture over the entire plane of graham crackers, spreading pecans around evenly. Immediately pop graham crackers into the oven and bake for 8 minutes. 3. Allow graham cracker bark to cool completely before breaking into pieces and storing airtight.

CRANBERRY PECAN BARK

Steps:

• Preheat oven to 325°F.
• Place pecan halves on a cookie sheet and toast for 10 minutes.
• Remove to a wire rack to cool.
• When cool pour nuts into a bowl and line your cookie sheet with parchment paper.
• Following package directions melt candy coating in your microwave.
• Stir in toasted pecans, cranberries, and nutmeg.
• Spread mixture on prepared cookie sheet, 1/4 inch thick.
• Refrigerate until cool.
• Remove and break into 1 and 1/2 inch pieces.
• Store in an airtight container.

PECAN PRALINE BARK RECIPE

Steps:

• Line a large jellyroll pan with aluminum foil; then lightly spray it with cooking spray. Arrange graham crackers in a single layer in the pan close together, trimming if needed to fill the pan completely. Preheat oven to 325°F. In a 2-qt. saucepan over medium heat, bring the butter, sugar, brown sugar, and pecans to a boil; then boil for exactly 3 minutes. Remove from heat and stir in the vanilla, if using. Working quickly (the mixture will begin to set up fast), spread the mixture evenly over the graham crackers, redistributing pecans as needed. (I used the tip of a knife to do this.) Immediately, place in the preheated oven and bake for exactly 8 minutes. Cool completely on a wire rack before breaking into irregular pieces. Store in an airtight container.

KETO PECAN TURTLE BARK

Steps:

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