salted caramel-pecan bark


When you top a layer of rich chocolate with brown sugar caramel, then add a handful of pecans plus a sprinkle of sea salt, you’ll quickly find yourself with one incredible treat (in fact, this bark is dangerously delicious – I’ve had to hide it from myself to prevent over-indulgence!). Whether you make the bark to share or simply for yourself, one bite will convince you of its addictive qualities!

Salted Caramel-Pecan Bark | Tutti Dolci

I’m sharing this recipe for the March Chocolate Party. This month’s theme is caramel chocolate; scroll down below the recipe for more creations!

Salted Caramel-Pecan Bark | Tutti Dolci

Salted Caramel-Pecan Bark
12 ounces semisweet chocolate, chopped
3/4 cup unsalted butter, cubed
3/4 cup light brown sugar
pinch of sea salt
1/2 tsp vanilla extract
3/4 cup pecans, chopped
sea salt

Line a 13 x 9-inch baking dish with foil. Place chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Pour melted chocolate into prepared pan and spread with an offset spatula into an even layer. Chill in the refrigerator until set, about 25 minutes. Remove pan from refrigerator and leave at room temperature while making caramel.

Place butter and brown sugar in a heavy saucepan. Melt over medium heat, stirring constantly with a rubber spatula, until boiling. Once mixture boils, reduce temperature to medium-low and let bubble for 3 more minutes, stirring constantly. Remove from heat; carefully add salt and vanilla (mixture will bubble up). Quickly pour caramel over chocolate layer and spread with an offset spatula. Sprinkle with pecans, pressingly gently to adhere. Sprinkle with additional sea salt if desired. Chill in the refrigerator until completely set, about 1 hour.

Carefully lift foil and place bark on a cutting board; trim away any ragged edges, then use a sharp knife to cut into pieces. Pack in an airtight container with wax paper between layers; store in the refrigerator.

Yield – 20 squares (serving size: 1 square)
Calories – 210
Carbs – 18

Join the Chocolate Party! Here’s how to participate (the rules):

1. Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.

2. Include a link back to this post or the Chocolate party page. Optional, add the Chocolate Party logo in your blog post or on your sidebar.

3. Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.

  1. Uh, oh. I’m glad this bark is not in my kitchen…as it could NOT be resisted! What an outstanding treat…perfect for the Chocolate Party!!!

  2. Ooooooh… I have all of the ingredients to make this!!! Yikes, it looks amazing and I can’t wait to eat it. I think I’ll have to throw it in the freezer to stop myself from gobbling it all up by myself. I do that with any sweet treats that freeze well. 😉

  3. I’m in love with this recipe! I love barks and brittles and although I’m not a big pecan fan, I’m thinking…choc chips, PB chips, really anything sprinkled on top. Love that there’s no candy thermometer required, either!

  4. Amazing. I don’t have pecans at home right now but I have all the ingredients yet I’ve never attempted to make salted caramel bark. Sounds amazing. I’m trying to see how I can resist from keep eating. I mean how do you do it in front of these delicious sweets all the time!? I need your strong will and this delicious salted caramel pecan bark. 😉

  5. Oh my goodess!! These treats are beyond tempting! I’m loving everything about them and would probably have a bit of a hard time sharing. Loving all your photos, but that second one is stunning!

  6. Barks are so much fun to make and even more fun when it involves caramel! Love the addition of pecans…this would be too hard to resist eating more than one piece.

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