This milk chocolate pecan bark is quick and simple to make with just 2 ingredients. It's a great alternative to plain old chocolate and it's perfect for edible gifting.
I'm back with another easy bark recipe and I can't wait for you to try it! I've seen plenty of recipes for toffee-type pecan bark online but I didn't see many for regular ol' chocolate pecan bark so I thought I'd make one myself.
This recipe is made with only 2 simple ingredients but you can add any extra mix-ins or toppings that you like so it's fully customisable! I've included a list of my favourite mix-in ideas in the post below, as well as ingredient and equipment notes, step-by-step instructions, top tips and FAQs. I hope you find it helpful but if you have any other questions, just leave me a comment and I'll get back to you as soon as I can. Enjoy!
Ingredients and equipment
- Milk chocolate: Any type of milk chocolate will work fine for this recipe. Use your favourite kind!
- Pecans: Of course, you'll need some pecans for this recipe. I used regular pecans but you can use candied ones if you want to make things sweeter.
- Sea salt: This is optional but highly recommended. The mix of salt with the sweetness of the chocolate and the crunch from the pecans is SO good!
- Baking paper: To stop the bark from sticking to your tray. You can use a silicone tray if you prefer, then you won't need baking paper.
- Baking tray: Any size of tray will do because you can shape your bark out to be as big or as small as you like. You can even use a cake tin if you're in a pinch.
- Heatproof bowl: To melt the chocolate in. You can also melt it in a saucepan over the stove if you prefer.
- Spoon: For mixing and spreading out the bark. A tablespoon will work better than a wooden spoon due to the small quantity of ingredients.
How to make milk chocolate pecan bark
Step 1: First, line a baking tray with baking paper and set aside for now.
Step 2: Next, break up 300g of milk chocolate into segments and add it to a heatproof bowl or saucepan. Melt slowly (in short bursts if you're using the microwave) until there are no lumps of chocolate left.
Step 3: Chop 100g of pecan nuts into small chunks and add them to the melted chocolate. Mix well until they are all evenly coated.
Step 4: Transfer the mixture to your lined tin and spread it out to make a small rectangle shape. The smaller your rectangle is, the thicker the bark will be.
Step 5: Top with extra pecan pieces and a sprinkle of sea salt.
Step 6: Let the bark sit out at room temperature for a few hours until the chocolate has set, then cut or break it into pieces and enjoy!
Tips
- Melt your chocolate slowly to prevent burning. You can melt it in a saucepan over low heat on the stove or you can do it in a heatproof bowl in the microwave. If using the microwave, make sure to take it out and stir it every 30-40 seconds.
- Use milk chocolate bars, not chips, for best results. Chocolate chips don't melt as nicely as bars and tend to seize more easily.
- Let the bark set at room temperature rather than in the fridge to prevent sugar bloom.
- Package your bark into clear bags to make an adorable edible gift.
Other mix-in ideas
If you want to add a little extra something to your milk chocolate pecan bark, here are some of my favourite mix-ins:
- Salty pretzels
- Mini marshmallows
- Dried fruits such as raisins or apricots
- Candy such as M&Ms
- Honeycomb pieces
FAQ
If you keep it in the fridge in an airtight container, it'll last for up to 3 weeks. It also keeps well at room temperature.
Yes, you sure can! Just pop the bark pieces into airtight containers or freezer bags and freeze for up to 3 months. To stop them from sticking together in the freezer, you can freeze them on a baking sheet until solid first. Defrost at room temperature for an hour or two and do not refreeze.
Absolutely, use your favourite type of chocolate in equal amounts to make a delicious dark chocolate pecan bark.
More chocolate bark recipes:
- Chocolate walnut bark
- White chocolate peanut butter bark
- Marble chocolate bark
- Potato chip chocolate bark
- White chocolate pretzel bark
I hope you like this milk chocolate pecan bark! If you make it at home, let me know what you think by leaving a rating or comment below. Enjoy!
Milk Chocolate Pecan Bark
Ingredients
- 300 g Milk chocolate (10.5oz)
- 100 g Chopped pecans (3.5oz) plus a few more for topping
- Pinch Sea salt (optional)
Instructions
- Line a baking tray with baking paper.
- Melt the milk chocolate in a heatproof bowl then add the chopped pecans. Mix well.
- Transfer the bark mixture to your lined tray and spread it out into a rectangle shape. You can make it as thin or as thick as you want.
- Top with more pecans and add a sprinkle of sea salt if you like.
- Let it sit out at room temperature until the chocolate is fully set. Then break or cut it into pieces and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 3 weeks.
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