Ingredients
Scale
- 2 cups semi-sweet chocolate chips (or dark chocolate)
- 1 ½ cups pecan halves, roughly chopped
- 11 ounces caramel bits or soft caramel squares
- 2 tablespoons heavy cream
- ½ teaspoon flaky sea salt
Instructions
- Step 1: Prep the Pan and Pecans. Line a large baking sheet with parchment paper or a silicone baking mat. This ensures the bark won’t stick. In a small pan over medium heat, lightly toast the pecan pieces for 3 to 5 minutes until they are fragrant. Set them aside to cool.
- Step 2: Melt the Chocolate. Place the chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is completely smooth. Be careful not to overheat it, as chocolate can burn easily.
- Step 3: Spread the Chocolate Base. Pour the melted chocolate onto the prepared baking sheet. Use a spatula to spread it into an even layer, about 1/4 inch thick. It doesn’t have to be a perfect rectangle; a rustic shape looks great!
- Step 4: Prepare the Caramel Drizzle. In another microwave-safe bowl, combine the caramel bits and the heavy cream. Microwave for 30 seconds, then stir. Continue in 15-second bursts until the caramel is smooth and pourable.
- Step 5: Assemble the Bark. Drizzle the melted caramel generously over the chocolate layer. Use a knife or a toothpick to gently swirl the caramel into the chocolate if you like a marbled look. Immediately sprinkle the toasted pecans and flaky sea salt over the top while everything is still wet.
- Step 6: Chill and Set. Place the baking sheet in the refrigerator for at least 30 to 60 minutes, or until the chocolate and caramel are firm. Once set, break the bark into irregular pieces by hand or use a sharp knife to cut it into squares.
- Cook Time: 20 minutes