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–+ servings
Pecan Pie Bark

Pecan Pie Bark

This Pecan Pie Bark combines the sweet, crunchy goodness of a classic pecan pie with silky chocolate layers for an easy, no‐bake holiday treat.
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Prep Time 20 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 24 pieces
Calories 150 kcal

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.

Notes

For a glossy finish, temper the chocolate using a digital thermometer; bark keeps 2 weeks refrigerated or 2 months frozen.

Nutrition

Calories: 150kcal
Keyword Bark, crunchy, dessert, easy, holiday, Homemade, Pecan pie, Pecan Pie Bark, Recipe, sweet, Thanksgiving
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