Pecan Pie Bark

Imagine sinking your enamel into a delectable combo of rich, buttery pecans and sweet, gooey caramel, all nestled on a crisp and subtle layer of chocolate. Inspired via the traditional pecan pie, this Pecan Pie Bark is a mouthwatering treat that will depart your style buds dancing with delight. Whether you are gathering with household and pals for a exclusive event or truly craving a delectable dessert, this recipe is positive to turn out to be a treasured preferred in your kitchen.
The first time I skilled this dish used to be at Sunday church service. Our Sunday Pecan Pie bark has come to be a sensation, drawing crowds from all over town. Sister Margaret’s secret recipe is pure magic—caramel, chocolate, and pecans that make your style buds dance. But this is the hitch: the demand is soaring, and we cannot maintain up. People are left upset when we run out, and it breaks our hearts. We’re decided to discover a solution, though, to make sure that each person receives their slice of heaven and leaves with smiles on their faces.

INGREDIENTS

• 12-14 graham crackers (enough for baking sheet)
• 1 cup of butter, unsalted
• 1 cup of brown sugar
• 2 cups of roughly chopped pecan halves
• 1/4 teaspoon of salt
• 1 teaspoon of vanilla extract

INSTRUCTIONS

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Place the graham crackers and line on baking sheet. It’s ok to ruin these crackers up to suit them on
In a saucepan, soften the butter over medium heat. Once melted, add the brown sugar and salt. Stir continually till the sugar has dissolved and the combination is smooth. Add chopped pecans to the saucepan. Bring the whole lot to boil. Hold for two minutes as you continue to stir.
Take off the warmness and add in vanilla extract. Pour the combination onto the organized baking sheet proper away. Use a spatula or the returned of a spoon to unfold it out into an even layer, about 1/4 inch thick.
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or till the edges are golden brown and bubbling.
Remove the baking sheet from the oven and let the pecan bark cool completely. As it cools, it will harden into a delicious, crunchy bark.
Once cooled and hardened, wreck the pecan bark into smaller portions or reduce it into squares.
Store the pecan bark in an hermetic container at room temperature. It will remain clean for up to a week, though it is so tasty it may additionally now not final that long!

Enjoy.

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