Pecan Pie Bark
Pecan Pie Bark is a no-bake holiday dessert that combines a smooth chocolate base with a buttery, caramel-like pecan topping, perfect for Thanksgiving, Christmas, or gift-worthy sweet treats.
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
Store in an airtight container at room temperature or in the fridge for up to 2 weeks. Freeze for longer storage.
Nutrition
Calories: 150kcal
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