Grandpa’s Pecan Bark
Every year, I try to come up with something that I can do with my own two hands to show the people who matter to me… well, that they matter to me. It’s just a gesture and maybe not as impressive as Oprah giving her entire audience a new car but it is an act of appreciation. Sometimes it is stuff – macramé plant hangers, or paintings or a stained glass peace sign. Other times its just food, handmade Kahlúa or Beer or cookies. This year its bark. I hope you enjoy it!
2 sleeves (about 20 or so) honey graham crackers
1 cup (2 sticks) butter
,5 cup white sugar (or substitute)
1.5 cup brown sugar (or substitute)
.5 tsp vanilla extract
1/4 tsp salt
2 Tbs coffee liqueur of you choice
2 cups, roughly chopped pecans
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil and mist the foil with cooking spray. Place the graham crackers all over the surface area of the pan, breaking them apart if necessary to fill in the gaps and overlap if you have to. Fill the entire sheet. Set aside.
- In a medium saucepan, mix together the butter and sugar. Bring to a boil over medium heat and boil for 2 minutes, STIRRING CONSTANTLY. Turn off heat and stir in the vanilla extract, salt, Kahlúa and chopped pecans. Mix well.
- Pour the hot mixture over the graham cracker sheets. Working quickly, use a spoon or offset spatula to spread the mixture around to evenly coat the graham cracker sheets.
- Bake for approximately 10 minutes or until the mixture is bubbly. Move pan around to spread molten mix over more crackers.
- Place pan in freezer for 1 hour
- Break up while frozen
- Allow the bark to cool to room temperature before breaking into pieces. Store any leftovers in an airtight container.
Did I say Leftovers?? Really?