Pecan Pie Bark

 

Pecan Pie Bark Recipe

Yield: About 24 pieces
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes

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Introduction

Pecan Pie Bark is a delightful, no-fuss dessert that captures the rich, buttery flavors of classic pecan pie but in a crunchy, bite-sized form. Instead of the traditional pie crust and gooey filling, this bark combines layers of chocolate, pecans, and a luscious caramel-pecan topping, all set into a slab that you can break into pieces.

It’s perfect for holiday gifting, party platters, or a sweet treat whenever you want the taste of pecan pie without baking an entire pie. The contrast between the creamy chocolate, crunchy pecans, and chewy caramel topping creates a satisfying texture and flavor harmony that’s addictive.

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Ingredients

For the Chocolate Base:

• 12 ounces semi-sweet or dark chocolate chips (or chopped chocolate bars)

• 1 tablespoon coconut oil or vegetable oil (optional, for shine and smoothness)

For the Pecan Topping:

• 1 cup pecan halves or pieces (toasted)

• 1/2 cup unsalted butter (1 stick)

• 1/2 cup packed light brown sugar

• 1/4 cup light corn syrup (or maple syrup for a natural twist)

• 2 tablespoons heavy cream

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

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Equipment Needed

• Baking sheet (approximately 9x13 inches)

• Parchment paper or silicone baking mat

• Medium saucepan

• Heatproof bowl for melting chocolate

• Spatula or spoon

• Measuring cups and spoons

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Step 1: Toast the Pecans

Toasting pecans brings out their nutty aroma and crunch, enhancing the flavor of the bark.

1. Preheat your oven to 350°F (175°C).

2. Spread the pecans in a single layer on a baking sheet.

3. Toast in the oven for 7-10 minutes, stirring once or twice, until fragrant and lightly browned. Watch carefully so they don’t burn.

4. Remove and set aside to cool.

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Step 2: Prepare the Chocolate Base

The chocolate layer forms the foundation of the bark — rich, smooth, and glossy.

1. Line your baking sheet with parchment paper or a silicone baking mat for easy removal.

2. Melt the chocolate chips and coconut oil together. You can do this either:

   • Microwave: Heat in 30-second intervals, stirring well after each, until smooth.

   • Double boiler: Place a heatproof bowl over simmering water (make sure bowl doesn’t touch water) and stir the chocolate until melted.

3. Pour the melted chocolate onto the lined baking sheet and spread evenly with a spatula into about a 9x13 inch rectangle, roughly 1/4 inch thick.

4. Refrigerate for about 15 minutes to set slightly while you prepare the topping.

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Step 3: Make the Caramel-Pecan Topping

This sticky, buttery caramel mixture mimics the pecan pie filling and sets into a chewy, crunchy layer on top of the chocolate.

1. In a medium saucepan over medium heat, melt the butter.

2. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a gentle boil while stirring continuously.

3. Let boil for 1-2 minutes, stirring constantly to prevent burning. The mixture should become thick and syrupy.

4. Remove from heat and quickly stir in the heavy cream and vanilla extract. The mixture will bubble up — be careful!

5. Fold in the toasted pecans until well coated.

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Step 4: Assemble the Pecan Pie Bark

1. Remove the chocolate base from the refrigerator — it should be firm but not completely hard.

2. Immediately pour the hot caramel-pecan mixture over the chocolate layer, spreading evenly with a spatula or spoon. Work quickly before the caramel sets.

3. Return the baking sheet to the refrigerator and chill for at least 1 hour or until completely firm.

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Step 5: Break and Serve

1. Once the bark is fully chilled and set, lift it from the pan using the parchment paper edges.

2. Use your hands or a sharp knife to break the bark into irregular pieces or cut into squares.

3. Store the pieces in an airtight container in the refrigerator or at cool room temperature.

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Tips for Perfect Pecan Pie Bark

• Chocolate choice: Semi-sweet chocolate balances the sweetness of the caramel. Use good quality chocolate for best flavor. Dark chocolate adds a nice bitter contrast.

• Coconut oil: Adding a small amount of coconut or vegetable oil helps the chocolate melt smoothly and creates a shiny finish.

• Toasting nuts: Don’t skip toasting the pecans! It elevates flavor and crunch.

• Corn syrup substitute: Maple syrup or honey can be used but the texture may change slightly. Corn syrup keeps the caramel smooth and less likely to crystallize.

• Work quickly: Caramel hardens fast when cooling. Pour and spread it as soon as it’s ready to get an even layer.

• Storage: Keep bark in a cool place or fridge to prevent melting. Let it come to room temperature before eating for best texture.

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Variations and Add-Ons

• Chocolate swirl: Before chilling the chocolate base, drizzle white chocolate on top and swirl with a toothpick for a marbled effect.

• Sea salt sprinkle: Add flaky sea salt on top of the caramel before chilling for a sweet-salty contrast.

• Mixed nuts: Substitute or add walnuts, almonds, or hazelnuts along with pecans for variety.

• Spiced bark: Add a pinch of cinnamon or cayenne to the caramel for warmth and subtle heat.

• Chocolate layers: Try layers of milk and dark chocolate for visual interest.

• Dried fruit: Scatter dried cherries or cranberries on top of the caramel for tartness.

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The History and Magic of Pecan Pie

Pecan pie is an iconic Southern dessert, traditionally made with a buttery pie crust, a rich custard-like filling, and whole or chopped pecans on top. The pie’s history dates back to the 19th century in the United States, where pecans, native to the South, became a favored ingredient.

The sticky, caramelized filling with toasted pecans is beloved for its perfect blend of sweet, buttery, and nutty flavors. Pecan Pie Bark captures those elements in a portable, easy-to-make treat that doesn't require baking a pie crust or waiting for a whole pie to cool.

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Nutritional Information (Approximate per serving, based on 24 pieces)

• Calories: 150-180

• Fat: 10-12g

• Saturated Fat: 4-6g

• Carbohydrates: 15-18g

• Sugar: 12-14g

• Protein: 2g

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Serving Suggestions and Pairings

Pecan Pie Bark is an ideal treat for:

• Holiday cookie trays and dessert platters

• Gift baskets for friends, teachers, or neighbors

• After-dinner sweets alongside coffee, tea, or hot cocoa

• Party favors or potluck desserts

Pair it with a scoop of vanilla ice cream for a quick dessert upgrade or crumble it over plain yogurt for a decadent snack.

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Troubleshooting

• Caramel too runny: Boil a little longer to thicken, but be careful not to burn it.

• Chocolate too thick to spread: Warm gently to loosen before pouring into the pan.

• Bark doesn’t set: Make sure to refrigerate for at least an hour. If your room is warm, keep bark refrigerated until serving.

• Pecans sinking: Toasted nuts help them stay on top, but spreading caramel quickly over firm chocolate also helps keep nuts suspended.

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Final Thoughts

Pecan Pie Bark is a wonderfully versatile and simple way to enjoy all the flavors of pecan pie without the fuss of baking an entire pie. It combines smooth, rich chocolate with crunchy, buttery pecans and sticky caramel for a treat that’s sure to impress at any occasion.

Whether you’re new to candy-making or a seasoned baker, this recipe is straightforward and rewarding. Try the variations and customize the b