I really can't stand the texture of pecan pie, but my husband absolutely loves it. It is almost a sin to be a southerner and hate pecan pie (I get cross-eyed looks everytime I say it) :) Anyhoo...Enter the pecan pie bark, a yummy confection that is something between a pie and a cookie and has been approved by my entire family!
Since I don't want to be "that blogger" I want to make sure to give credit to the original blogger and guest blogger -- Great recipe - I found it during one of my Pinterest binges. :) I made some tweaks to the recipe based on previous baker's feedback and then added a few of my own. The original recipe can be found at http://wishesndishes.com/pecan-pie-bark/ and my tweaked version is listed below. Enjoy!
Pecan Pie Bark
Ingredients
1 T butter or margarine for greasing cookie sheet
12 graham cracker rectangles (may need more or less depending on length of cookie sheet
1/2 cup white sugar
1/2 cup packed brown sugar
2 sticks margarine or butter
1 T corn syrup
1 T water
pinch of salt
1/4 tsp cinnamon
2 cups pecan halves
1 tsp vanilla
InstructionsPreheat oven to 325.
- Lightly grease cookie sheet
- Place graham crackers as close together as possible without ovrerlapping.You might have to break the last row of crackers to fit.
- In a medium/large sauce pot melt both sugars, butter, corn syrup, water, salt and cinnamon over medium heat until boiling.
- Let it boil for two minutes, stirring occasionally to prevent sticking/burning.
- Add the pecans and boil for one additional minutes.
- Remove from heat and add vanilla.
- Pour mixture over the graham crackers and spread to evenly distribute.
- Bake for 10-12 minutes.
- Remove from oven and cool completely before cutting or breaking in to pieces.
- Store in an airtight container.
Instruction #5-6 Instruction #7 Instruction #8-9
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