Pecan Pie Bark is a delightful twist on your favorite holiday pie—crispy, sweet, and loaded with toasted pecans and gooey chocolate. Trust me, you’ll want to dive right in.
Why You’ll Love This Recipe
- No baking crust or fuss—just melt, spread, and chill.
- Ready in under an hour (including chilling time).
- Perfect for Thanksgiving, Christmas, or any festive gathering.
- Easy homemade gift—package in pretty boxes or mason jars.
- Crunchy pecans meet rich chocolate in every bite.
- Customizable toppings for sweet, salty, or spicy kicks.
- Gluten-free and kid-friendly (watch ‘em disappear!).
- Makes a crowd-pleasing dessert or snack-board star.
Ingredients
- 10 oz semisweet chocolate chips (Ghirardelli or Guittard)
- 1 cup white chocolate chips (or melting wafers)
- 1 tsp coconut oil (optional, for smoother melt)
- 1 cup pecan halves, toasted and roughly chopped
- ¼ cup packed light brown sugar
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of flaky sea salt (plus extra for sprinkling)
Directions
- Toast the Pecans: Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast 6–8 minutes until fragrant and lightly golden—let cool, then chop.
- Melt Semisweet Chocolate: In a microwave-safe bowl, combine chips and coconut oil. Heat in 30-second bursts, stirring until silky smooth (alternatively use a double boiler).
- Form the Base: Line a baking sheet with parchment. Pour melted chocolate and spread into a 9×12″ rectangle about ¼″ thick using an offset spatula.
- Mix Pecan Pie Topping: In a small bowl, stir pecans, brown sugar, cinnamon, vanilla, and sea salt until nuts are evenly coated.
- Assemble the Bark: Sprinkle the pecan mixture over the semisweet layer and press gently so nuts adhere.
- Drizzle White Chocolate: Melt white chips with a splash of coconut oil. Drizzle decoratively over the pecans using a spoon or piping bag.
- Chill Until Set: Refrigerate 45 minutes (or freeze 20 minutes) until firm to the touch.
- Break Into Pieces: Lift the parchment and snap the bark into rustic shards with your hands—no two pieces will look alike.
Servings & Timing
- Yield: Makes 20–24 pieces
- Prep Time: 20 minutes (toasting and melting)
- Chill Time: 45 minutes (or 20 minutes in freezer)
- Total Time: About 1 hour
Variations
- Swap Pecans: Use walnuts, almonds, or pistachios for a different crunch.
- Spiced Bark: Add ¼ tsp cardamom or a pinch of cayenne for warmth.
- Fruit & Nut: Scatter dried cranberries or chopped cherries on top.
- Caramel Drizzle: Use salted caramel sauce instead of white chocolate.
- Mini Cups: Layer chocolate and nuts in paper-lined mini muffin tins.
- Peanut Butter Swirl: Dot with peanut butter before chilling for extra richness.
Storage & Reheating
Keep pecan pie bark in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to two months. No reheating needed—just let frozen pieces sit at room temperature for 5–10 minutes before enjoying if they’re too firm.
FAQs
Can I use dark chocolate instead of semisweet? Yes—you’ll get a richer, less sweet bite by swapping semisweet for dark chips.
Why is my bark sticky? Sticky bark usually means it didn’t chill long enough; give it more time in the fridge and ensure it’s fully cold before breaking.
How do I prevent chocolate bloom? Store the bark in a cool, dry spot away from humidity and temperature changes to keep it glossy.
Can I prep this a day ahead? Definitely—make it the night before and keep it chilled until serving.
My white chocolate hardened lumpy—what now? Stir off heat and add a bit more coconut oil to smooth it before drizzling.
What if I don’t have a microwave? No worries—use a double boiler by simmering water gently and melting chocolate in a bowl over it.
How can I make uniform shapes? Score the melted chocolate lightly with a knife before chilling, then snap along the lines.
Should I add extra sea salt? A sprinkle right after drizzling white chocolate brings out all the sweet-nutty flavors.
Conclusion
Pecan Pie Bark brings all the cozy warmth of classic pecan pie into a simple, no-fuss treat that’s perfect for holiday celebrations or homemade gifts. With layers of rich chocolate and cinnamon-kissed pecans, it’s a crowd-pleaser every time. Give it a try, let me know how yours turns out below, and be sure to explore more sweet treats like Salted Caramel Pretzel Bark or Pumpkin Spice Fudge!
Pecan Pie Bark
Ingredients
- 10 oz semisweet chocolate chips or chopped chocolate bars
- 1 cup white chocolate chips or melting wafers
- 1 teaspoon coconut oil optional, for smooth melt
- 1 cup pecan halves toasted and roughly chopped
- 1/4 cup brown sugar light or dark
- 1/2 teaspoon ground cinnamon
- pinch flaky sea salt plus extra for sprinkling
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast for 6–8 minutes until fragrant; let cool and chop.
- Combine semisweet chips and coconut oil in a microwave-safe bowl; heat in 30-second intervals, stirring until smooth.
- Line a baking sheet with parchment paper. Pour and spread melted chocolate into a 9×12-inch rectangle about ¼-inch thick.
- Stir together chopped pecans, brown sugar, cinnamon, vanilla extract, and a pinch of sea salt until evenly coated.
- Sprinkle pecan mixture evenly over semisweet chocolate and press gently so nuts stick.
- Melt white chips with coconut oil; drizzle over pecans using a spoon or piping bag for a decorative finish.
- Refrigerate for 45 minutes (or freeze for 20 minutes) until the bark is fully set.
- Lift the parchment out of the tray and break the bark into rustic shards with your hands.
