Here’s a sweet, crunchy, and indulgent Pecan Pie Bark recipe—perfect for gifting or snacking:
Ingredients (makes about 12–16 servings)
- 12 oz (340 g) chocolate (milk, dark, or semi-sweet), chopped or chips
- 1 cup pecans, roughly chopped
- 1/2 cup sweetened condensed milk
- 1/4 cup brown sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
Instructions
1. Prepare a baking sheet
- Line a baking sheet with parchment paper or a silicone baking mat.
2. Toast pecans (optional but enhances flavor)
- In a dry skillet over medium heat, toast pecans 3–5 minutes until fragrant. Let cool slightly.
3. Make the caramel pecan topping
- In a small saucepan, melt butter over medium heat.
- Stir in brown sugar and sweetened condensed milk.
- Bring to a gentle simmer for 2–3 minutes, stirring constantly.
- Remove from heat and stir in vanilla and a pinch of salt.
- Mix in the toasted pecans.
4. Melt the chocolate
- In a microwave-safe bowl or double boiler, melt chocolate until smooth.
5. Assemble the bark
- Pour melted chocolate onto the prepared baking sheet and spread into an even layer.
- Spoon the pecan-caramel mixture over the chocolate.
- Gently swirl with a knife or spatula to create a marbled effect.
6. Chill
- Refrigerate for 1–2 hours or until firm.
7. Break into pieces
- Once set, remove from the baking sheet and break into irregular pieces.
Tips
- Chocolate layer thickness: About 1/4 inch works well—too thin and it may break too easily, too thick and it overwhelms the pecan-caramel flavor.
- Flavor variations: Sprinkle a pinch of sea salt on top before chilling for a salted-caramel twist.
- Storage: Store in an airtight container in the fridge for up to 2 weeks.
I can also give a quick 3-ingredient version that skips the stovetop caramel but still has a chocolate-pecan crunch.
Do you want me to share that version?
