This pecan bark is a super simple toffee-type recipe I clipped from the newspaper a long time ago. With it’s graham cracker bottom, you can whip it up in less than a 1/2 hour.
It was a favorite at Christmas and a hit at a baby shower. It would be a great take-along for a picnic and keeps well in an air-tight container. Give it a try!
Prep time: 15 minutes prep + 10 minutes bake time
Makes 1-10×15 inch cookie sheet (with sides)
- 1 cup unsalted butter (no substitutes)
- 1 cup firmly packed brown sugar
- 1 cup chopped pecans
- 24 graham cracker squares
Preheat oven to 350 degrees.
Line a 10×15 inch cookie sheet with foil. One with sides, not a flat air-bake sheet.
Lightly grease the foil with butter.
Place graham crackers on the cookie sheet in one layer. (It should fit exactly 24. (If not, break crackers to fit so that the whole pan is covered.)
Sprinkle pecans evenly over the top of crackers and set aside.
In a small saucepan over medium heat, melt the butter.
When butter is melted, add the brown sugar and stir until the mixture boils. Continue stirring until all the sugar is dissolved; approximately 1 minute.
Pour the hot mixture evenly over the grahams and pecans so that it covers all.
Bake for 10 minutes.
Put hot pan immediately into a cool spot such as a cold porch or basement. Allow to cool about 15 minutes until you can touch the pan. Slip into your freezer for approximately 30-45 minutes.
Remove pan from freezer and break bark into irregular pieces.
Store pecan bark in an air-tight container; it does not need to be refrigerated.