Pecan Bark
Indulge in the irresistible crunch and buttery sweetness of Pecan Bark, a simple yet decadent treat perfect for holiday gifting or everyday snacking. This recipe combines toasted pecans with a layer of golden, homemade toffee that’s cooked to the perfect hard-crack stage, then topped with melted semi-sweet chocolate for a rich, glossy finish. With just 10 minutes of prep and minimal ingredients like granulated and brown sugar, vanilla, and unsalted butter, this crowd-pleaser is as easy to make as it is delicious. Whether enjoyed as a party snack or wrapped up as a thoughtful edible gift, this homemade pecan bark is a standout dessert boasting a delightful balance of nutty flavor and melt-in-your-mouth sweetness.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 1 cup Light brown sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 cups Pecan halves
- 1.5 cups Semi-sweet chocolate chips
- 1 as needed Cooking spray
Instructions
Line a baking sheet with parchment paper or a silicone baking mat and lightly spray it with cooking spray for easy removal later.
Spread the pecan halves evenly across the prepared baking sheet.
In a medium-sized saucepan, melt the butter over medium heat. Once melted, add the granulated sugar, brown sugar, and salt, stirring to combine.
Continuously stir the mixture while cooking over medium heat until it reaches 285°F (140°C) on a candy thermometer, or the hard crack stage. This will take about 10-15 minutes. The mixture should change to a deep amber color.
Remove the saucepan from the heat and stir in the vanilla extract.
Quickly pour the toffee mixture evenly over the pecans, spreading it with a spatula if necessary to ensure they are covered evenly.
Immediately sprinkle the semi-sweet chocolate chips over the hot toffee. Let them sit for a few minutes to melt, then use a spatula or knife to spread the melted chocolate into an even layer.
Allow the pecan bark to cool completely at room temperature until the chocolate is set. For faster cooling, you can place the pan in the refrigerator for about 30 minutes.
Once cooled and hardened, break the bark into pieces of your desired size.
Store the pecan bark in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
5100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.4 g | 420% | |
| Saturated Fat | 112.9 g | 564% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 656 mg | 29% | |
| Total Carbohydrate | 602.5 g | 219% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 545.3 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1211 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
