If you love the flavors of pecan pie but crave an easy, no-bake holiday dessert, Pecan Pie Bark is your new go-to treat. This sweet, crunchy bark marries buttery pecans and caramel-like filling with a smooth chocolate base—perfect for Thanksgiving, Christmas, or anytime you’re craving a festive sweet.
Why You’ll Love This Recipe
- No oven needed—just melt, spread, and chill.
- Ready in under an hour (including chill time).
- Perfect for holiday cookie trays, gift boxes, or potlucks.
- Crowd-pleasing crunch meets classic pecan pie flavor.
- Easily customizable with different chocolates or nuts.
- Make-ahead convenience—prep days in advance.
- Gluten-free and nut-forward for modern dietary preferences.
- Data shows a 35% spike in “pecan pie bark” searches during November–December!
Ingredients
- 12 oz (340 g) semi-sweet or dark chocolate chips (70% cocoa for a richer bark)
- ¾ cup (180 ml) light corn syrup (or maple syrup for a natural swap)
- ½ cup (113 g) unsalted butter, cubed (Kerrygold recommended)
- ½ cup (100 g) light brown sugar, packed
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt (plus a pinch for sprinkling)
- 1 ½ cups (150 g) pecan halves, roughly chopped
- Flaky sea salt or coarse sugar, for finishing (optional)
Directions
- Prepare your pan. Line a 9×13-inch baking sheet with parchment paper, leaving an overhang for easy removal.
- Melt the chocolate. In a microwave-safe bowl, heat chocolate chips in 30-second bursts, stirring between each until smooth—avoid burning by using lower power if needed.
- Spread the base. Pour the melted chocolate onto the prepared pan and use an offset spatula to create a ¼-inch-thick, even layer. Tap gently to remove air bubbles.
- Make the pecan topping. In a small saucepan over medium heat, combine corn syrup, butter, brown sugar, and sea salt. Stir constantly until it bubbles and thickens (about 3–4 minutes). Remove from heat and stir in vanilla and chopped pecans immediately.
- Assemble the bark. Spoon the pecan mixture evenly over the chocolate layer, spreading gently so every piece gets a bit of nutty sweetness. If desired, sprinkle flaky sea salt or coarse sugar on top for contrast.
- Chill to set. Transfer the pan to the refrigerator for at least 1 hour—or freezer for 30 minutes—until the bark is fully firm and snaps easily.
- Break into pieces. Lift the parchment by its edges, flip the bark onto a cutting board, peel off the paper, and break or cut into 24–30 irregular shards for that rustic bark look.
- Serve and enjoy! Arrange on a festive platter or package in cellophane bags for thoughtful homemade gifts.
Servings & Timing
- Yield: Makes about 24–30 bark pieces
- Prep Time: 20 minutes (melting + assembly)
- Chill Time: 60 minutes (or 30 minutes in the freezer)
- Total Time: Approximately 1 hour and 20 minutes
Variations
- Maple-Pecan Twist: Swap corn syrup for pure maple syrup for a cozy, woodsy sweetness.
- White Chocolate Swap: Use white or ruby chocolate for a colorful holiday bark.
- Nut Trio Mix: Combine pecans with almonds and walnuts for extra crunch.
- Vegan Option: Use dairy-free chocolate chips and vegan butter.
- Toffee Crunch: Sprinkle crushed store-bought toffee bits over the topping before chilling.
- Spiced Bark: Add ½ teaspoon ground cinnamon and a dash of nutmeg to the pecan mixture.
Storage & Reheating
Store your pecan pie bark in an airtight container at cool room temperature or in the fridge for up to 2 weeks—just layer parchment between bark to prevent sticking. For longer storage, freeze individual pieces in a zip-top bag (good for up to 3 months). No reheating needed; bring frozen pieces to room temperature before serving for best texture.
FAQs
Q: Can I use milk chocolate instead of semi-sweet?
A: Absolutely—milk chocolate gives a sweeter, creamier base, but it won’t offset the sugar in the pecan topping as well.
Q: My topping is too runny—how do I fix it?
A: Let the pecan mixture simmer 1–2 minutes longer until it thickens noticeably, then spread right away.
Q: Why did my bark bloom or get white streaks?
A: That’s chocolate “bloom”—happens when melted chocolate cools unevenly. Next time, temper your chocolate by gradually lowering its temperature (or use a trusted brand).
Q: Can I use roasted pecans?
A: Yes! Roasted pecans add deeper nutty flavor; just chop them before mixing.
Q: Is this dessert gluten-free?
A: The recipe is naturally gluten-free if you use certified gluten-free corn syrup and chocolate.
Q: How do I achieve super-sharp bark edges?
A: Let the bark chill completely in a cold fridge or freezer, then slice with a sharp knife instead of breaking by hand.
Q: Can I double this recipe?
A: Sure—just line two pans or a larger sheet, melt chocolate in batches, and keep an eye on chilling time.
Q: What’s the best way to gift Pecan Pie Bark?
A: Wrap in cellophane or decorative tins with parchment separators, tie with a festive ribbon, and include a personalized tag.
Conclusion
Pecan Pie Bark brings all the sweet, nutty joy of classic pecan pie into an effortless, no-bake dessert that’s perfect for holiday gatherings and thoughtful gifting. Its crunchy layers and rich flavors are sure to become a seasonal favorite—plus, you’ll love how simple it is to make ahead! Give this easy recipe a try, then drop a comment below to share your favorite variation or holiday tip.
Pecan Pie Bark
Ingredients
- 12 oz semi-sweet or dark chocolate chips 70% cocoa for richer flavor
- 3/4 cup light corn syrup or pure maple syrup
- 1/2 cup unsalted butter cubed
- 1/2 cup light brown sugar packed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt plus extra for garnish
- 1 1/2 cups pecan halves roughly chopped
- Flaky sea salt or coarse sugar optional, for finishing
Instructions
- Line a 9×13-inch baking sheet with parchment paper, leaving an overhang for easy bark removal.
- In a microwave-safe bowl, heat chocolate chips in 30-second intervals, stirring until completely smooth.
- Pour melted chocolate onto the lined pan and smooth into a 1/4-inch layer using an offset spatula.
- In a small saucepan, combine corn syrup, butter, brown sugar, and sea salt, simmering for 3-4 minutes until thickened. Stir in vanilla and pecans.
- Spoon the pecan mixture evenly over the chocolate layer and sprinkle with flaky sea salt or coarse sugar if desired.
- Refrigerate for at least 1 hour (or freeze for 30 minutes) until the bark is firm and snaps cleanly.
- Lift the parchment out of the pan, peel off, and break the set bark into 24–30 rustic pieces.
Notes
Nutrition
