Salted Chocolate Pecan Pie Bark: The Crackly Holiday Flex

Think pecan pie met a luxury chocolate bar, had a glow-up, and became your new party trick. This bark is crunchy, salty, buttery, and gone in seconds—because “just one piece” is a lie we tell ourselves.

It’s everything people love about pie without the fork, the stress, or the fake modesty about taking seconds. You get caramel snap, toasted pecan richness, and dark chocolate swagger in every bite.

Bake it once, and suddenly you’re the person who “has that recipe.”

The Story Behind This Dish

Pecan pie is classic, but let’s be honest: it’s a commitment. Bark, on the other hand, is fast, shatteringly crisp, and dangerously shareable.

This recipe borrows the gooey heart of pecan pie—brown sugar, butter, pecans—then turbocharges it into a caramel layer over crackers and finishes with dark chocolate and flaky salt. It’s part Southern tradition, part candy shop, and 100% crowd magnet.

I first made it for a Friendsgiving and watched a dozen adults hover around a tray like seagulls at the beach. Lesson learned.

Salted Chocolate Pecan Pie Bark: The Crackly Holiday Flex

Recipe by Wendy CarterCourse: Dessert

Servings

12

servings

Prep time

15

minutes

Cooking time

16

minutes

Calories

260

kcal

Ingredients

• Base: 35–40 salted saltine crackers (or graham crackers for a sweeter vibe)

• Butter Caramel: 1 cup (2 sticks) unsalted butter

• 1 cup packed dark brown sugar

• 2 tablespoons pure maple syrup (for pecan pie authenticity)

• 1 teaspoon vanilla extract

• Pecans: 1 1/2 cups pecan halves, roughly chopped and lightly toasted

• Chocolate: 12 ounces dark chocolate chips or chopped bar (60–70% cacao)

• Finishing: 1–1 1/2 teaspoons flaky sea salt

• Optional flair: 1/4 teaspoon ground cinnamon or espresso powder

Step-by-Step Instructions

• Prep the stage: Line a rimmed half-sheet pan with foil or parchment, lightly spray or butter it, and arrange crackers in a tight single layer to fully cover the pan.
• Toast the pecans: In a dry skillet over medium heat toast chopped pecans for 3–4 minutes until fragrant, then set aside and don’t walk away because nuts burn faster than group chats.
• Make the caramel: In a medium saucepan melt butter with brown sugar and maple syrup over medium heat, bring to a gentle boil, cook 3 minutes stirring often until thick and glossy, then remove from heat and stir in vanilla and cinnamon or espresso powder if using.
• Pour and spread: Immediately pour caramel over the cracker layer, spread evenly with an offset spatula, sprinkle toasted pecans evenly on top, and press lightly so they stick.
• Bake to set: Bake at 350°F (177°C) for 8–10 minutes until bubbling across the surface, lively but not scorched.
• Chocolate time: Remove the pan and immediately sprinkle chocolate evenly over the hot caramel, wait 2 minutes, then spread into a smooth layer as the residual heat melts it—no extra dishes, no drama.
• Salt it: Finish with flaky sea salt while the chocolate is still soft, using a light hand because the contrast is everything.
• Cool and crack: Cool at room temperature 20–30 minutes, then chill another 20–30 minutes until the chocolate is firm, break into rustic shards, and remember you’re making candy, not tiles.

Storage Made Simple

• Room temp: Airtight container for 4–5 days.
  

  Keep away from heat or it gets soft and moody.

• Fridge: Up to 2 weeks, tightly sealed. Best for clean breaks and snappy texture.
• Freezer: Up to 2 months.
  

  Layer pieces between parchment to avoid sticking. Thaw 5–10 minutes before serving.

Better-for-You Benefits

• Pecans pack healthy fats (mostly monounsaturated), plus fiber and minerals like magnesium and zinc.
• Dark chocolate brings antioxidants and a deeper flavor, which helps you feel satisfied with fewer pieces, IMO.
• Saltines keep portion control simple, creating thin layers instead of thick crusts.
  

  More crunch, less heft.

  
  
• Maple syrup adds complexity, so you can use a tad less sugar without losing flavor.

Nutrition Stats

Per piece (1/16 of the batch): Approximately 260 calories; 18g fat (8g saturated); 24g carbs; 2g fiber; 19g sugars; 3g protein; ~160mg sodium. Values vary by chocolate and crackers used.

What to Avoid

• Overcooking the caramel beyond 3–4 minutes at a boil.
  

  It can turn grainy or bitter. Bubbling and glossy is your green light.

• Skipping the toasting step for pecans.
  

  Untoasted nuts are like flat soda—fine, but why?

• Using table salt on top. It dissolves and tastes harsh. Flaky salt = delicate crunch and balanced salinity.
• Storing while warm. Steam wrecks the snap.
  

  Cool fully before sealing.

• Cheap waxy chocolate. It won’t melt smoothly and dulls flavor. Use decent dark chocolate and thank yourself later.

Optional Substitutions

• Cracker swap: Graham crackers (sweeter), matzo (lighter, great for holidays), or butter crackers (richer).
• Sweetener tweak: Use light brown sugar for a gentler molasses note, or swap maple for 1 tablespoon bourbon for grown-up vibes.
• Nut alternatives: Walnuts, almonds, or hazelnuts.
  

  For nut-free, try toasted pumpkin seeds and sunflower seeds.

• Chocolate style: Milk chocolate for sweetness, or a 50/50 mix of dark and milk for balance. White chocolate is fine if you add a sprinkle of espresso powder or citrus zest to cut the sweetness.
• Dairy-free: Use vegan butter and dairy-free chocolate.
  

  Works perfectly.

• Gluten-free: Use certified GF crackers (or GF matzo). Check labels on chocolate, too.

FAQ

Why did my chocolate bloom or look streaky?

That’s usually temperature shock or moisture.

Spread the chocolate while the caramel is still warm so it melts gently, and avoid refrigerating too early. If it blooms, it still tastes great—just slightly less glossy.

Can I make this ahead for a party?

Yes—this bark is peak make-ahead.

Prepare 1–3 days in advance and store airtight at room temp. For longer than that, refrigerate and let sit at room temp 10 minutes before serving.

How do I cut clean squares instead of shards?

Chill until firm, then transfer to a cutting board and score with a warm knife (run under hot water, wipe dry).

Press straight down for neat edges. But shards are more fun, TBH.

Is corn syrup necessary like in pecan pie?

Nope.

The brown sugar–butter–maple combo gives you that pecan pie flavor without corn syrup. The caramel sets beautifully and stays snappy.

Can I reduce the sugar?

You can drop the brown sugar to 3/4 cup and use 70% cacao chocolate.

The texture stays crisp, and the flavor is deeper. Just don’t go lower than that or the caramel may not set right.

My caramel separated—can I fix it?

Sometimes it splits if overheated.

Remove from heat and whisk vigorously for 15–30 seconds to bring it back. A tablespoon of hot water can help emulsify, FYI.

How do I keep the bottom from sticking?

Use parchment or heavy-duty foil and lightly grease it.

Let the bark cool completely before lifting. If needed, slide a metal spatula underneath to release.

End Notes

Salted Chocolate Pecan Pie Bark is the shortcut dessert that still feels like a flex.

It’s quick, scalable, and disappears at every gathering—office, family, tailgate, you name it. Keep a batch in the freezer for emergencies (guests, cravings, Mondays).

One tray, eight ingredients, endless compliments. That’s the kind of ROI I can get behind.