Description
A delicious chocolate pecan bark made with candied pecans, smooth caramel, and a sprinkle of flaky sea salt.
Ingredients
Scale
- 3/4 cup candied pecans (finely chopped, see note 1)
- 1–3/4 cups milk chocolate chips (divided)
- 1/3 cup milk chocolate chips
- 1 tablespoon coconut oil
- 15 soft caramels (1/2 cup, I use/recommend Werther’s)
- 1/2 tablespoon heavy cream
- 1/2 teaspoon vanilla extract (optional)
- Flaky sea salt (optional)
Instructions
- Line a 9 x 13-inch pan with parchment paper. Set aside. Finely chop the candied pecans or toast regular pecans and chop (see note 1).
- Add 1 and 3/4 cups milk chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second bursts, stirring for a full 30 seconds between each, until mostly melted. Stop microwaving and stir until completely smooth to avoid overheating. Stir in the chopped pecans, then spread the mixture onto the prepared pan in an even 1/4-inch layer.
- Add unwrapped caramels and heavy cream to a small nonstick pot. Heat over low, stirring constantly, until melted and smooth. Resist the urge to turn up the heat, since overheating makes the caramel hard and brittle. Once melted, remove from heat and stir in vanilla if using. Transfer the caramel to a piping or resealable bag (have someone help, it’s sticky and hot!) and snip off one corner. Drizzle evenly over the chocolate pecan layer.
- Melt the remaining 1/3 cup milk chocolate chips in the microwave. Transfer to a small resealable bag, snip off the tip, and pipe stripes over the caramel. Add flaky salt if desired.
- Refrigerate until fully hardened. Cut into pieces with a very sharp knife. Keep bark in an airtight container in the fridge. Place parchment between layers to prevent sticking. It gets melty at room temperature.
Notes
- Note 1: Alternatively, you can toast regular pecans and chop them finely.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg