Pecan Pie Bark

Imagine diving into a delicious blend of rich, buttery nuts and sweet, gooey caramel, all on a crunchy, delicate layer of chocolate. Inspired by the classic pecan pie, this pecan pie crust is a delicious treat that will make your taste buds dance with joy. Whether you’re gathering with family and friends for a special occasion or just craving a delicious dessert, this recipe is sure to become a favorite in your kitchen.
The first time I tried this dish was at the Sunday service. Our Sunday pecan pie crust has become a sensation, drawing crowds from all over town.Sister Margaret’s secret recipe is pure magic: caramel, chocolate and nuts that will make your taste buds dance. But here’s the problem: demand is increasing and we can’t keep up. People are disappointed when we run out of money and that breaks our hearts. However, we are determined to find a solution to ensure everyone gets their little piece of heaven and leaves with a smile on their face.

Ingredients:

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

Instructions:

Heat Preheat your oven to 350°F (175°C).Line a baking sheet with baking paper or a silicone baking mat. Place
graham crackers on the baking sheet and line them. It’s okay to divide these cookies to fit into . Melt the butter in a saucepan over medium heat. Once melted, add the brown sugar and salt. Stir constantly until the sugar is dissolved and the mixture is smooth.Add chopped walnuts to the pot. Bring everything to a boil. Let stand for 2 minutes, stirring constantly.
Remove from heat and add vanilla extract. Immediately pour the mixture onto the prepared baking sheet.Use a spatula or the back of a spoon to spread an even layer about 1/4 inch thick.
Place the baking tray in the preheated oven and bake for 10-12 minutes or until the edges are golden brown and bubbly.
Remove the baking sheet from the oven and allow the pecan crust to cool completely. As it cools, it turns into a delicious, crispy crust.
Once the walnut bark has cooled and hardened, break it into smaller pieces or cut it into squares.Store the pecan bark in an airtight container at room temperature. It stays fresh for up to a week, although it’s so delicious it might not last that long!

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