PECAN PRALINE PIE BARK #DESSERT #EASYRECIPES

This Pecan Praline Pie Bark is awesome for any walnut pie sweetheart! Simple to prepare and makes a major bunch that is extraordinary for blessings… or for eating by yourself.I'm going to keep this quick and painless… much like this fabulous bark.I posted something like this previously, yet frankly… the photos are horrendous. Like, inconceivably terrible. I was simply beginning as a nourishment blogger and thought a darker paper lunch sack was a suitable arranging thing.

It's practically freaky the amount it poses a flavor like walnut pie crossed with Southern pralines. It has the liquefy in-your-mouth praline feel however with a crunch and darker sugary gooeyness of walnut pie. In a word: marvelous.And you won't BELIEVE that it is so natural to make. Like, thoroughly idiot proof. Route simpler than making pralines, such a great amount of superior to making an entire walnut pie.

Be that as it may, do be careful, in light of the fact that this bark is staggeringly addictive. Spare yourself a square and give the rest quickly… or harvest the outcomes of eating the whole dish, as I did. Oh no.

Essentially, you line a rimmed heating sheet with foil and spread the surface zone with graham wafers. I utilized ordinary ol' nectar grahams, however cinnamon or even chocolate grahams would be marvelous! Put it in a safe spot, and make your filling which is basically spread and dark colored sugar bubbled together until it's thick and caramel-y. Blend in certain walnuts, pour everything on top and heat that mishegas until bubbly and set.

Ingredients:

• 2 sleeves (about 20 or so) honey graham crackers
• 1 cup (2 sticks) butter
• 1 cup brown sugar
• 1 tsp vanilla extract
• 1 & ½ cups chopped pecans

Instructions:

1. 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. Set aside.
2. In a medium saucepan, mix together the butter and brown sugar. Bring to a boil over medium heat and boil for 2 minutes, stirring constantly. Stir in the vanilla extract and chopped pecans and evenly pour the hot bubbly 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.
3. Bake for approximately 10 minutes or until the mixture is bubbly. Allow the bark to cool to room temperature before breaking into pieces. Store any leftovers in an airtight container.

For more detail :http://bit.ly/2Os5176

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