This chocolate bark with caramel and pecans transforms three simple ingredients into an irresistible treat that tastes like it came from a fancy candy shop. The buttery caramel layer nestled between rich chocolate and toasted pecans creates the perfect balance of sweet, salty, and crunchy in every bite. Making chocolate bark with caramel and pecans at home means you control the quality of ingredients and save money while impressing everyone who tries it.
SERVES: 4 | PREP: 15 MIN | COOK: 10 MIN | TOTAL: 25 MIN (plus 2 hours chilling)
Ingredients
Chocolate Layers
| Ingredient | Amount |
|---|---|
| Dark chocolate chips | 1½ cups |
| Milk chocolate chips | ½ cup |
| Coconut oil | 1 tablespoon |
Caramel Layer
| Ingredient | Amount |
|---|---|
| Soft caramel candies | 20 pieces (unwrapped) |
| Heavy cream | 2 tablespoons |
| Sea salt flakes | ¼ teaspoon |
Topping
| Ingredient | Amount |
|---|---|
| Pecan halves | ¾ cup (toasted) |
| Flaky sea salt | Pinch for finishing |
Step-by-Step Instructions
Phase 1: Preparation (5 minutes)
Step 1: Line a 9×9-inch baking pan with parchment paper, leaving 2 inches hanging over the sides. This overhang acts as handles for easy removal later. Press the paper into the corners so it lies flat.
Step 2: Toast the ¾ cup pecan halves in a dry skillet over medium heat for 3-4 minutes, shaking the pan every minute. You’ll smell a nutty aroma when they’re ready. Let them cool completely on a plate.
Step 3: Unwrap all 20 caramel candies and place them in a microwave-safe bowl with 2 tablespoons heavy cream. Having everything ready before you start cooking makes the process smooth.
Phase 2: First Chocolate Layer (5 minutes)
Step 4: Combine 1 cup dark chocolate chips and 1 tablespoon coconut oil in a microwave-safe bowl. The coconut oil helps create that glossy, snappy texture that professional chocolatiers use.
Step 5: Microwave the chocolate mixture in 20-second bursts, stirring between each interval. This prevents burning. After 2-3 intervals (about 1 minute total), the chocolate should be completely smooth.
Step 6: Pour the melted chocolate into your prepared pan. Use a spatula to spread it evenly to all corners. The layer should be about ⅛-inch thick.
Step 7: Place the pan in the freezer for exactly 10 minutes. Set a timer. This firms up the base so the caramel layer won’t mix with the chocolate.
Phase 3: Caramel Layer (8 minutes)
Step 8: While the chocolate chills, microwave the caramel and cream mixture for 30 seconds. Stir well. If lumps remain, microwave for another 15 seconds. The mixture should be smooth and pourable like honey.
Step 9: Stir ¼ teaspoon sea salt flakes into the warm caramel. Taste it – the salt should balance the sweetness without overpowering it.
Step 10: Remove the pan from the freezer. Working quickly, drizzle the caramel over the chocolate in thin lines, leaving small gaps. Don’t spread it – those gaps create the signature bark pattern. If you love layered treats, try this sweet and salty chocolate bark variation too.
Step 11: Return the pan to the freezer for another 10 minutes. This step is crucial because liquid caramel on soft chocolate won’t work.
Phase 4: Final Chocolate Layer (5 minutes)
Step 12: Melt the remaining ½ cup dark chocolate chips and ½ cup milk chocolate chips together using the same microwave method from Step 5. The combination creates a balanced flavor.
Step 13: Pour this chocolate mixture over the caramel layer. Tilt the pan gently to help the chocolate flow into gaps. Use your spatula to spread it evenly.
Step 14: Immediately press the toasted pecan halves into the wet chocolate in a random pattern. Press them down about halfway so they stick but still show their texture.
Step 15: Sprinkle a light pinch of flaky sea salt over the entire surface. The salt crystals catch the light and add that final gourmet touch.
Phase 5: Setting and Breaking (2 hours)
Step 16: Refrigerate the pan for at least 2 hours or freeze for 1 hour. The bark needs to be completely firm before breaking. Touch the center – it should feel hard and cold.
Step 17: Lift the bark out using the parchment paper handles. Place it on a cutting board. Let it sit for 2 minutes at room temperature so it doesn’t shatter.
Step 18: Break the bark into irregular pieces by pressing down firmly with your hands. Aim for pieces about 2-3 inches across. The irregular shapes look more artisanal than perfect squares.
Chef’s Notes
Chocolate Quality Matters: Use real chocolate chips, not candy coating. Real chocolate contains cocoa butter and creates that satisfying snap when you bite into chocolate bark with caramel and pecans.
Caramel Shortcuts: Store-bought soft caramels work perfectly here. They’re already the right consistency and save you 20 minutes of stovetop work.
Temperature Control: Never let chocolate exceed 115°F (use an instant-read thermometer if you have one). Overheated chocolate becomes grainy and loses its shine.
Layering Patience: Each freezing step might seem excessive, but skipping them creates muddy layers instead of distinct, beautiful stripes.
Nutrition Information (Per Serving)
Calories: 385 | Protein: 5g | Carbohydrates: 42g | Fat: 24g | Fiber: 3g | Sugar: 35g | Sodium: 125mg
Note: Nutrition calculated for 4 servings (approximately 3-4 pieces per person)
Creative Variations
White Chocolate Version: Replace dark chocolate with white chocolate chips and add dried cranberries alongside the pecans for a festive twist that rivals this easy snowman bark recipe.
Turtle Bark: Skip the caramel layer and instead drizzle warm caramel over the finished bark. Add extra pecans and a few chocolate chips on top.
Peanut Butter Swirl: Add 3 tablespoons creamy peanut butter to the top chocolate layer before spreading. Swirl it with a knife for marble patterns.
Spiced Holiday Version: Mix ¼ teaspoon cinnamon and ⅛ teaspoon cayenne pepper into the caramel for a Mexican hot chocolate flavor profile.
Storage & Reheating
Room Temperature: Store chocolate bark with caramel and pecans in an airtight container with parchment paper between layers for up to 5 days. Keep it in a cool, dry place away from sunlight.
Refrigerator: The bark keeps for 3 weeks when refrigerated. Let it sit out for 5 minutes before serving so it’s not teeth-achingly cold.
Freezer: Freeze individual pieces in a freezer bag with all air pressed out for up to 3 months. Thaw in the fridge overnight.
Don’t Reheat: This bark is meant to be eaten cold or at room temperature. Heating will melt the layers together.
Troubleshooting Common Problems
Problem: The chocolate looks streaky or has white spots. Solution: Those white spots (bloom) happen when chocolate gets too warm then cold too fast. The bark still tastes fine, but next time let it come to room temperature slowly before refrigerating.
Problem: The caramel mixed into the chocolate instead of staying separate. Solution: Your first chocolate layer wasn’t firm enough. Always wait the full 10 minutes in the freezer before adding caramel.
Problem: The bark won’t break cleanly and just crumbles. Solution: You’ve frozen it too long and it’s too brittle. Let it sit at room temperature for 5 minutes, then try breaking it with gentle pressure.
Problem: The pecans fell off when breaking the bark. Solution: You didn’t press them into the wet chocolate deep enough. Next time, push them down until they’re halfway submerged.
Problem: The chocolate seized up and became grainy. Solution: Water got into your chocolate (even a drop causes this). Start over with a completely dry bowl and utensils.
Equipment Essentials
- 9×9-inch baking pan (metal or glass)
- Parchment paper
- Microwave-safe bowls (2)
- Rubber spatula
- Medium skillet (for toasting pecans)
- Measuring cups and spoons
- Instant-read thermometer (optional but helpful)
Shopping List by Section
Baking Aisle:
- Dark chocolate chips
- Milk chocolate chips
- Coconut oil
Candy Aisle:
- Soft caramel candies (like Kraft)
Dairy Section:
- Heavy cream
Nuts & Snacks:
- Pecan halves
Spices & Seasonings:
- Flaky sea salt
Success Secrets
1. Quality chocolate makes the biggest difference. Ghirardelli and Guittard chips melt smoothly and taste significantly better than generic brands.
2. Toast your pecans even if the package says they’re already roasted. Fresh toasting releases oils and intensifies flavor.
3. Work in a cool kitchen. If your house is above 75°F, the chocolate won’t set properly. Turn on the AC or make this recipe in the morning.
4. Use parchment paper, not wax paper. Wax paper can stick to the chocolate, while parchment peels away cleanly.
5. Make extra. This chocolate bark with caramel and pecans disappears fast at parties. Double the recipe and use a 9×13-inch pan instead.
