Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Salted Pecan Pie Bark

  • Author: Chef Sally
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 1 hr
  • Yield: 20 pieces 1x
  • Method: Dessert
  • Cuisine: American

Description

A thin, crispy, crunchy candy that tastes just like pecan pie! With a layer of chocolate and flaky sea salt, this Salted Pecan Pie Bark is perfect for gifting or snacking. Only 8 ingredients and ready in under 30 minutes!

Ingredients

Scale
  • 1 1/2 cups (150g) coarsely chopped pecans
  • 1 cup (2 sticks or 225g) unsalted butter
  • 1 cup (200g) packed light or dark brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (240g) semi-sweet chocolate chips
  • coarse-grain sea salt for sprinkling

Instructions

  1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Toast the pecans: In a skillet, lightly toast pecans over medium heat for 5-7 minutes stirring constantly. Set aside.
  3. In a large saucepan over medium heat, boil 1 cup butter (melt it first), brown sugar, and salt together. Stir constantly for 5 minutes.
  4. Remove from heat and add vanilla extract and toasted pecans. Stir until coated.
  5. Pour mixture into prepared baking sheet. (Use 2 baking sheets if needed to spread thinly. I usually spread mine to about 1/4 inch thickness.)
  6. Allow to harden at room temperature for 30 minutes.
  7. In a small microwave-safe bowl, melt chocolate chips in 30-second increments, stirring after each, until smooth. Or use a double boiler.
  8. Pour melted chocolate over the hardened pecan bark and spread evenly to cover.
  9. Sprinkle generously with sea salt.
  10. Refrigerate or freeze for 20-30 minutes until chocolate is set.
  11. Break into pieces and enjoy. Store leftovers covered at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
  12. Make ahead tip: I recommend eating within 2 weeks, but you can freeze for up to 3 months.

Notes

Freezing Instructions: 1. Break into pieces and layer between sheets of parchment paper in a freezer-friendly container. 2. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator. Baking Tips: The brown sugar-brown butter-pecan mixture will bubble and rise up in the pan– this is expected! Just keep a close eye on it in the last 2 minutes. Keep stirring so no sugars burn.

Nutrition

  • Calories: 229kcal
  • Sugar: 16g
  • Fat: 17g
  • Carbohydrates: 20g
  • Protein: 2g

Find it online: https://exorecipes.com/easy-pecan-pie-bark/