Dark Chocolate Candied Pecan Holiday Bark
Easy Dark Chocolate Candied Pecan Holiday Bark — thin dark chocolate base spread on parchment, topped with cinnamon-cayenne candied pecan halves and flaky sea salt, refrigerator-set and broken into shards. No candy thermometer. Keeps 3 weeks. The perfect holiday gift candy.
Equipment
- Half-sheet rimmed baking pan
- parchment paper
- Medium skillet (for candied pecans)
- Double boiler or microwave-safe bowl
- Offset spatula
- Candy paper cups and holiday tin (for gifting)
Ingredients
Dark Chocolate Base
- 8 oz dark chocolate (60-72% cacao), finely chopped bar chocolate — not chips
- 1 tsp refined coconut oil for glossy, thin-spreading chocolate
Cinnamon Cayenne Candied Pecans
- 1.5 cups pecan halves
- 2 tbsp unsalted butter
- 3 tbsp brown sugar, packed
- 0.5 tsp ground cinnamon
- 0.25 tsp cayenne pepper increase to ½ tsp for more heat
- pinch of salt
Finishing
- flaky Maldon sea salt generous scatter over warm chocolate
- 1 oz white chocolate optional — for decorative drizzle
Instructions
- Make candied pecans: melt butter in a skillet over medium heat. Add brown sugar, cinnamon, cayenne, and salt. Stir until bubbling. Add pecans. Stir constantly 3 to 4 minutes until caramelized. Pour onto parchment, spread into single layer, cool completely. Break apart any clusters.
- Line a half-sheet baking pan with parchment paper, leaving overhang on all sides.
- Melt dark chocolate with coconut oil in a double boiler or in 30-second microwave intervals until completely smooth and glossy.
- Pour melted chocolate onto the parchment. Spread to ¼-inch thickness using an offset spatula. Tap the pan firmly on the counter 2 to 3 times.
- Immediately scatter candied pecans over the warm chocolate. Sprinkle generously with flaky sea salt. Add optional white chocolate drizzle if using.
- Refrigerate 45 minutes to 1 hour until completely firm. Lift parchment from pan. Break into irregular shards by bending and pressing at natural fracture points.
- Place pieces in candy paper cups for gifting or serve on a board. Store in an airtight container at cool room temperature up to 3 weeks.
Notes
Always use bar chocolate, not chips — chips produce a softer, waxier set. Add coconut oil for a glossy, thin-spreading chocolate base. Spread to ¼-inch thickness — not thicker. Add toppings while chocolate is still completely fluid. Tap the pan to release air bubbles. Refrigerate the full 45 to 60 minutes before breaking. Break along natural fracture points by bending rather than cutting. Make candied pecans up to 2 weeks ahead. Keeps 3 weeks at cool room temperature, 2 months frozen.