Pecan Pie Bark

Pecan Pie Bark

Ingredients

• 1 cup pecan halves (or chopped)

• ½ cup brown sugar

• ½ cup unsalted butter

• 1 tsp vanilla extract

• ¼ tsp salt

Optional upgrades

• 1 tsp cinnamon

• Drizzle of melted chocolate

• Flaky sea salt on top

Instructions

1. Prep: Line a baking sheet with parchment paper. Spread pecans evenly.

2. Make caramel:

   • In a saucepan, melt butter + brown sugar over medium heat.

   • Bring to a gentle boil, stirring constantly, 2–3 minutes until glossy.

   • Remove from heat, stir in vanilla and salt.

3. Pour: Carefully pour mixture over pecans. Spread gently.

4. Bake:

   • Bake at 350°F / 175°C for 10–12 minutes until bubbly.

5. Cool completely (this is when it turns into bark).

6. Break into pieces and try not to eat it all immediately.

Storage

• Room temp in an airtight container: 5 days

• Fridge: up to 2 weeks

• Freezer: 1 month (excellent straight from the freezer)

Keto / Low-Carb Version

• Swap brown sugar for ¾ cup brown monk fruit sweetener

• Everything else stays the same
  Still crunchy. Still rich. Still a problem.