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–+ servings

Butter Pecan Toffee Bark

Crunchy graham cracker base, buttery toffee, toasted pecans. An easy no-fuss candy bark for holiday gatherings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12
Course: Baking, Desserts
Cuisine: American
Calories: 404
Ingredients Method Nutrition Notes

Ingredients
  

For the Bark
  • 15 sheets graham crackers enough to line the pan in a single layer
  • 1 cup (2 sticks) cup unsalted butter salted butter can be used, but reduce the added salt
  • 1 cup (220 g) cup packed brown sugar light or dark works well
  • 2 cups (220 g) cups pecans roughly chopped
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt use less if butter is salted

Method
 

Method
  1. Line a rimmed baking sheet or a 13 by 9 inch pan with aluminum foil.
  2. Arrange a single layer of graham crackers over the bottom, breaking them into pieces if needed to fit.
  3. In a medium saucepan over medium heat, melt the butter with the brown sugar and sea salt, stirring constantly with a spatula or wooden spoon, scraping the bottom and sides.
  4. Bring the mixture to a rolling boil.
  5. Maintain the boil for exactly 2 minutes, using a timer.
  6. Remove the pan from the heat.
  7. Stir in the vanilla extract and chopped pecans right away.
  8. Carefully pour the hot pecan toffee over the graham crackers, watching for splatters.
  9. Spread the mixture with a spatula if it pools in one spot, but do not overmix; it will even out in the oven.
  10. Bake at 350 degrees Fahrenheit for 10 minutes.
  11. Take the pan out and cool completely on the counter.
  12. Do not refrigerate or freeze the bark, as added moisture can soften it.
  13. Store the cooled bark at room temperature until it is fully set.
  14. Break it into irregular pieces once set.

Nutrition

Calories: 404kcalCarbohydrates: 34gProtein: 3gFat: 30gSaturated Fat: 11gCholesterol: 40mgSodium: 280mgFiber: 2gSugar: 24g

Notes

Use dark brown sugar for a deeper molasses flavor.
If your butter is salted, leave out the extra sea salt or reduce it to a pinch.
The bark sets at room temperature in about an hour; skipping the fridge keeps it crisp.
Store in an airtight container at room temperature for up to one week.
Line the pan with foil with some overhang for easy removal.
Add a sprinkle of flaky salt before baking to enhance the toffee flavor.

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