Salted Dark Chocolate Pecan Bark
This recipe creates a delightful bark by combining toasted pecans with rich dark chocolate and a sprinkle of flaky sea salt for a perfect balance of sweet and savory.
Equipment
- oven
- baking sheet
- heatproof bowl
- saucepan
- microwave (optional)
- parchment paper
- offset spatula
Ingredients
Main Ingredients
- 2 cups pecan halves
- 12 oz high-quality dark chocolate (60-70% cocoa solids), chopped or chips
- 1/2 teaspoon flaky sea salt (e.g., Maldon)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and spread pecan halves on a baking sheet to toast for 5-8 minutes until fragrant and lightly browned.
- Create a double boiler or use a microwave to melt the dark chocolate until it is completely smooth, stirring occasionally.
- Line a baking sheet with parchment paper, scatter the cooled toasted pecans evenly, and pour the melted dark chocolate over them, spreading it to coat.
- Immediately sprinkle the flaky sea salt evenly over the wet chocolate.
- Chill the baking sheet in the refrigerator for 30-60 minutes until the chocolate is completely firm.
- Once set, break the bark into irregular, bite-sized pieces and store in an airtight container at room temperature or in the refrigerator.
Notes
Watch the pecans carefully while toasting as they can burn quickly. Ensure the chocolate is completely melted and smooth for a good bark consistency. The bark can be stored at room temperature or refrigerated.