Ingredients
Caramel Layer
- ½ cup butter
- 1 cup brown sugar
- ¼ cup honey
- 7 ounces sweetened condensed milk (just over ½ cup)
- ⅛ teaspoon kosher salt
- ½ teaspoon vanilla extract
Nuts
- 2 cups pecan halves
Chocolate Topping
- 2 cups semi-sweet or bittersweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Prepare Pecans: Line a large baking sheet with parchment paper and spread the pecan halves evenly in a single layer. Set the tray near the stove for easy access.
- Make Caramel: In a heavy saucepan or deep skillet over medium heat, combine butter, brown sugar, honey, sweetened condensed milk, and kosher salt. Stir until smooth and melted. Increase heat to medium-high and continuously stir with a heat-proof spatula or wooden spoon until the mixture reaches a rolling boil and achieves a temperature of 230-235°F (soft-ball stage), about 5 minutes. Remove from heat and stir in vanilla extract.
- Spread Caramel Over Pecans: Pour the hot caramel evenly over the pecans on the baking sheet. Use a spatula to spread it if needed. Transfer to the refrigerator and chill for about 30 minutes until the caramel is firm and cool.
- Melt Chocolate: Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave at 50% power for 2 to 2½ minutes, stirring after the first minute and every 30 seconds thereafter until mostly melted. Remove and stir until smooth as residual heat finishes melting the chocolate.
- Apply Chocolate Layer: Pour the melted chocolate over the caramel-covered pecans and spread evenly with a spatula. Return to the refrigerator and chill for an additional 30 minutes or until the chocolate is firm.
- Cut and Store: Remove the bark from the refrigerator. Use the parchment paper to lift the bark onto a cutting board, then slice into pieces with a sharp knife. Store in an airtight container in the refrigerator to maintain freshness.
Notes
- Use a candy thermometer to ensure caramel reaches the correct temperature for perfect texture.
- If you prefer a sweeter chocolate layer, opt for semi-sweet chocolate chips.
- Coconut oil helps the chocolate set with a silky shine and smooth texture but can be omitted if unavailable.
- Allow bark pieces to come to room temperature briefly before eating for optimal flavor and texture.
- This bark is best stored in the fridge but can be kept at room temperature for a few hours in warmer climates to avoid melting.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
