All you need are four simple ingredients for this easy chocolate pecan bark recipe. The best no-bake treat, it is ready in minutes and makes for a great gift or addition to a cookie tray during the holiday season.
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If you're a lover of all things chocolate + nuts (I know I am!), then you need to make this chocolate pecan bark.
Deeply chocolate-y with a perfect texture (it is melt-in-your-mouth yet crunchy), you'll love it because it's:
- Customizable. You can easily adapt this recipe to suit your tastes. Use milk, dark or white chocolate, switch out the nuts (or make some chocolate almond bark) or incorporate additional elements (such as dried fruits).
- Simple Ingredients. With just four basic ingredients – chocolate, pecans, coconut oil and salt– you may already have everything you need to make this delicious treat.
- Easy and Quick. This no-bake recipe comes together in minutes, making it perfect for a last-minute treat. Roast the nuts then simply melt, mix, shape and chill.
- Holiday Favorite. Whether you're hosting a festive gathering or looking for thoughtful homemade gifts, this chocolate pecan bark is sure to be a hit during the holiday season.
The Ingredients
- Baking chocolate- Use high-quality baking chocolate for the best flavor and texture. This recipe is written using half unsweetened baking chocolate and half semi-sweet chocolate for a darker chocolate flavor, but you can adjust the sweetness by using milk if desired.
- Pecans- This recipe is written for raw pecan halves. If using roasted pecans, you can skip the roasting step. Feel free to substitute pecans with another nut like almonds or walnuts for variety (note that the roasting time varies for different nuts).
- Coconut oil- Coconut oil helps create a smooth, glossy finish to the chocolate. If you prefer, you can substitute with an equal amount of butter.
- Sea salt- A sprinkle of sea salt enhances the flavors and adds a delicious contrast to the sweetness of the chocolate. Adjust the amount to taste, or omit if desired.
The Method
1. Roast pecans. Preheat the oven to 350°F (175°C). Spread the pecan halves in a single layer on a baking sheet and roast for 8-10 minutes, or until fragrant and lightly toasted. Remove from the oven and let cool slightly.
2. Melt chocolate. Break the baking chocolate into small pieces and place them in a heatproof bowl. Add the coconut oil to the bowl. Heat in the microwave for 20 second intervals, stirring after each until melted.
3. Add pecans. Once the chocolate is melted, stir in the roasted pecans, reserving 2-3 tablespoons, until they are evenly coated with chocolate.
4. Shape. Line a baking sheet with parchment paper. Pour the chocolate-pecan mixture onto the prepared baking sheet and use a spatula to spread it out evenly into a thin layer. Press the reserved pecans on top and sprinkle with sea salt.
5. Chill. Place the baking sheet in the refrigerator and chill for about 1 hour, or until the chocolate is firm and set.
6. Break into Pieces. Once the chocolate is completely set, remove the baking sheet from the refrigerator. Use your hands or a knife to break the chocolate bark into pieces of your desired size.
7. Enjoy!
Leftovers and Storage
To Store: Place the leftover chocolate pecan bark pieces in an airtight container. Store the container in a cool, dry place, such as the refrigerator or a pantry cupboard for up to 1 week.
To Freeze: Place in a freezer-safe container or resealable bag and freeze for up to 3 months.
Make it Your Own
- Different Nuts: Swap out the pecans for your favorite nuts or a mix of nuts like almonds, walnuts, or pistachios (note that the roasting time will vary by nut).
- Chocolate: Try using white chocolate, dark chocolate, or milk chocolate for a different flavor profile.
- Add Different Flavor Enhancers: Add ½ teaspoon of pure vanilla extract or ¼ teaspoon of ground cinnamon to the melted chocolate.
- Additional Elements: Try replacing a portion of the pecans with coconut flakes, dried cranberries or raisins for texture and flavor.
I typically try to spread it out so that the pecans are in a single layer.
Tips for the Best Chocolate Pecan Bark
- Roast the Nuts: This extra 10 minutes enhance the flavor and texture of the pecans so much- don't skip it.
- Melt Chocolate in Intervals: Prevent burning and ensure smooth, creamy chocolate by melting it in short intervals in the microwave and stirring between each or using a double boiler.
- Don't Skip the Salt: The sprinkling of sea salt brings all of the flavors together.
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Recipe Card
Pecan Chocolate Bark
Ingredients
- 1 and ¼ cup pecans raw, unsalted
- 4 oz semi-sweet baking chocolate
- 4 oz unsweetened baking chocolate
- 1 tablespoon coconut oil
- ⅛ teaspoon flaky sea salt plus additional to taste
Instructions
- Preheat the oven to 350 °F. Spread the pecans in a single layer on a baking sheet and roast for 7-10 minutes until fragrant. Remove from the oven and let cool slightly.
- Break the baking chocolate into small pieces and place them in a heatproof bowl. Add the coconut oil. Microwave in 20-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
- Once the chocolate is melted, stir in the roasted pecans, reserved 2-3 tablespoons, until they are evenly coated.
- Line a baking sheet with parchment paper. Pour the chocolate and pecan mixture onto the parchment paper and spread into an even layer. Place the reserved pecans on top and sprinkle with sea salt.
- Place the baking sheet in the refrigerator for about an 1 hour, or until the chocolate has set completely.
- Once set, break or cut the chocolate pecan bark into pieces of your desired size and enjoy.
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