Pecan Pie Bark

Ingredients:

• For the Bark:
  • 2 cups pecan halves (or roughly chopped pecans, if you prefer)
  • 1 1/2 cups semisweet or milk chocolate chips (or a mix of both)
  • 1/4 cup unsalted butter
  • 1/4 cup brown sugar (packed)
  • 1 tablespoon maple syrup (for that classic pecan pie flavor)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
• For the Topping:
  • 1/2 cup chopped pecans (extra, for topping)
  • A drizzle of melted chocolate (optional, for extra flair)
  • Flaky sea salt (optional, for a salty-sweet contrast)

Instructions:

1. Prepare the Baking Sheet:

• Line a baking sheet with parchment paper or a silicone baking mat. This will make it easier to remove the bark after it sets and keep it from sticking.

2. Toast the Pecans:

• Spread the 2 cups of pecan halves in an even layer on a separate baking sheet.
• Toast the pecans in the oven at 350°F (175°C) for about 5-7 minutes, until they’re fragrant and slightly darker. Be careful not to burn them. Once toasted, remove them from the oven and set them aside to cool.

3. Make the Caramel Base:

• In a medium saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar, maple syrup, vanilla extract, and a pinch of salt.
• Bring the mixture to a simmer, stirring constantly. Let it cook for 2-3 minutes, until it becomes a smooth, thick caramel sauce. Be sure to keep stirring to prevent burning.
• Remove the saucepan from heat and set it aside to cool for just a minute.

4. Combine the Chocolate and Caramel:

• Pour the caramel mixture evenly over the prepared baking sheet.
• Spread it out gently with a spatula so that it covers the entire surface.
• Immediately sprinkle the toasted pecans over the caramel.

5. Add the Chocolate:

• While the caramel is still warm, scatter the chocolate chips evenly over the top.
• Place the baking sheet in the oven at 350°F (175°C) for 2-3 minutes, just enough to slightly soften the chocolate chips.
• Remove from the oven and use a spatula to gently spread the melted chocolate over the caramel and pecans, creating an even layer of chocolate.

6. Chill the Bark:

• Once the chocolate is spread evenly, sprinkle the extra chopped pecans on top for texture and crunch.
• If you’d like, drizzle a bit of melted chocolate over the top for added decoration.
• Sprinkle with a pinch of flaky sea salt, if you want that sweet-salty balance.
• Refrigerate the bark for 2-3 hours, or until completely set and firm.

7. Break Into Pieces:

• Once chilled and set, lift the parchment paper from the baking sheet and break the pecan pie bark into pieces or chunks.

8. Serve and Enjoy:

• Enjoy your Pecan Pie Bark as a sweet treat, or package it up in gift boxes for a thoughtful homemade gift.