Pecan Pie Bark is a delicious, easy-to-make treat that combines the flavors of a traditional pecan pie in a simple, no-bake format.
This dessert features a buttery caramel base topped with toasted pecans, and it’s all finished off with a layer of rich, chocolatey goodness. Perfect for a quick treat during the holidays or any time you’re craving a sweet snack!
Kitchen Equipment Needed
- Baking sheet
- Parchment paper or silicone baking mat
- Saucepan
- Wooden spoon or spatula
- Microwave-safe bowl (if using chocolate chips)
Ingredients Overview
- Pecans: Toasted for extra flavor and crunch.
- Butter and Brown Sugar: These ingredients create the caramel-like base for the bark.
- Chocolate: A smooth layer of melted chocolate adds richness and depth to the bark.
- Vanilla Extract: Enhances the sweetness and depth of flavor.
Ingredients
- 1 1/2 cups pecan halves
- 1/2 cup unsalted butter
- 1 cup brown sugar (packed)
- 2 teaspoons vanilla extract
- 1 1/2 cups semisweet chocolate chips or milk chocolate chips
- 1/4 teaspoon sea salt (optional, for sprinkling on top)
Instructions
- Prepare the Baking Sheet
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Toast the Pecans
- Preheat the oven to 350°F (175°C).
- Spread the pecans in a single layer on a baking sheet and toast for 8-10 minutes, stirring halfway through. Keep an eye on them to avoid burning. Once done, remove from the oven and set aside to cool.
- Make the Caramel Base
- In a medium saucepan, melt the butter over medium heat.
- Stir in the brown sugar and bring to a simmer. Cook for 3-4 minutes, stirring frequently, until the sugar has dissolved and the mixture has thickened slightly.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Assemble the Bark
- Pour the caramel mixture evenly over the prepared baking sheet. Use a spatula to spread it out into an even layer.
- Immediately sprinkle the toasted pecans evenly over the caramel layer.
- Add the Chocolate Layer
- In a microwave-safe bowl, melt the chocolate chips in the microwave in 20-second intervals, stirring in between, until smooth and fully melted.
- Pour the melted chocolate over the pecans and caramel layer. Use a spatula to spread it out evenly.
- Chill the Bark
- Allow the pecan pie bark to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for at least 2 hours, or until the chocolate has fully set.
- Break Into Pieces
- Once set, break the bark into pieces of your desired size.
Step-by-Step Instructions
Toast the pecans, make the caramel base, and melt the chocolate for a simple yet delicious treat. Assemble the layers on a baking sheet, chill, and break into pieces for a quick, mouthwatering dessert.
Recipe Tips
- Feel free to use dark chocolate if you prefer a richer flavor.
- You can substitute the pecans with other nuts, like walnuts or almonds, if desired.
- If you want extra flavor, sprinkle a little sea salt on top of the chocolate layer before chilling.
What to Serve With This Recipe
- Enjoy Pecan Pie Bark on its own as a sweet treat, or serve it with a cup of coffee or hot cocoa.
- Pair it with vanilla ice cream for a more indulgent dessert.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Pecan Pie Bark can be made ahead of time and stored in an airtight container for up to 2 weeks.
Can I freeze the bark?
Yes, you can freeze the bark. Just wrap it tightly in plastic wrap or place it in an airtight container, and it will keep for up to 3 months in the freezer.
Serving Suggestions
Serve Pecan Pie Bark at holiday gatherings, family dinners, or as a sweet snack during movie nights. It’s an easy-to-make treat that everyone will love!
Pecan Pie Bark
Pecan Pie Bark is a delicious, easy-to-make treat that combines the flavors of a traditional pecan pie in a simple, no-bake format.
Ingredients
- 1 1/2 cups pecan halves
- 1/2 cup unsalted butter
- 1 cup brown sugar packed
- 2 teaspoons vanilla extract
- 1 1/2 cups semisweet chocolate chips or milk chocolate chips
- 1/4 teaspoon sea salt optional, for sprinkling on top
Instructions
- Prepare the Baking Sheet
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Toast the Pecans
- Preheat the oven to 350°F (175°C).
- Spread the pecans in a single layer on a baking sheet and toast for 8-10 minutes, stirring halfway through. Keep an eye on them to avoid burning. Once done, remove from the oven and set aside to cool.
- Make the Caramel Base
- In a medium saucepan, melt the butter over medium heat.
- Stir in the brown sugar and bring to a simmer. Cook for 3-4 minutes, stirring frequently, until the sugar has dissolved and the mixture has thickened slightly.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Assemble the Bark
- Pour the caramel mixture evenly over the prepared baking sheet. Use a spatula to spread it out into an even layer.
- Immediately sprinkle the toasted pecans evenly over the caramel layer.
- Add the Chocolate Layer
- In a microwave-safe bowl, melt the chocolate chips in the microwave in 20-second intervals, stirring in between, until smooth and fully melted.
- Pour the melted chocolate over the pecans and caramel layer. Use a spatula to spread it out evenly.
- Chill the Bark
- Allow the pecan pie bark to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for at least 2 hours, or until the chocolate has fully set.
- Break Into Pieces
- Once set, break the bark into pieces of your desired size.
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