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Salted Pecan Dark Chocolate Bark

Warm and a little bit wistful, this Salted Pecan Dark Chocolate Bark feels like a holiday memory you can snap off and savor any time of year. Big, crunchy pecans meet glossy, intense sugar-free dark chocolate, finished with a whisper of sea salt — simple, elegant, and utterly addictive. If you love snacks that are both rustic and refined, this bark delivers.

For more ideas on crisp, crunchy barks to serve alongside this one, see this take on a related flavor profile: best salted caramel pretzel bark.

Why make this recipe
This salted pecan dark chocolate bark is special because the ingredients are few but the payoff is huge: deep dark chocolate, toasty pecans, and a finishing sea-salt contrast that wakes up the flavors. It’s fast to assemble, scales beautifully for gifts or parties, and stores well so you can enjoy bite-sized indulgence across the week. If you want a dessert that looks impressive with almost no technique, this is it.

Ingredients:

1 cup dark chocolate (sugar-free)
1 cup roasted pecans
1/4 teaspoon sea salt

Directions:

Melt the dark chocolate in a microwave-safe bowl or using a double boiler until smooth.
Stir in the roasted pecans until they’re fully coated with chocolate.
Pour the mixture onto a parchment-lined baking sheet and spread it to your desired thickness.
Sprinkle sea salt on top.
Refrigerate for about 30 minutes or until set.
Break into pieces and enjoy!

Step-by-Step Guide to Making Salted Pecan Dark Chocolate Bark

Choose and prepare your chocolate
- Use a high-quality sugar-free dark chocolate with a cocoa percentage you enjoy (70% is a reliable crowd-pleaser). If it’s in bar form, chop it into even pieces so it melts uniformly. If using chips, measure by weight or volume as directed. Avoid chocolates with emulsifiers that may alter the glossy finish if you want a cleaner snap.
- Two safe melting methods: microwave in short bursts (20–30 seconds, stirring between) or melt gently in a double boiler (a heatproof bowl over simmering water), stirring until smooth. Keep steam out of the chocolate — a little water will seize it.
Roast or pick your pecans
- The recipe calls for roasted pecans. If yours are raw, quickly toast them in a 350°F (175°C) oven for 6–8 minutes, watching closely so they don’t burn. Roasting brings out oils and deepens the flavor. Let them cool before coating with chocolate so they don’t steam and soften the bark.
Mix gently and thoroughly
- Once the chocolate is fluid and smooth, remove from heat and stir in the pecans so each piece is well coated. If you prefer clusters rather than a continuous sheet, spoon small mounds instead of spreading flat.
Spread and salt
- Line a baking sheet with parchment and pour the chocolate-pecan mixture onto it. Use an offset spatula or the back of a spoon to spread to your ideal thickness — thin for crisp shards, thicker for chunky bites. Even thickness ensures consistent setting and a pleasing bite. Lightly sprinkle the sea salt evenly across the top while the chocolate is still glossy so the flakes adhere.
Chill and finish
- Refrigerate the sheet for about 30 minutes until fully set. If your kitchen is cool, you can set it on the counter for a little longer. Once firm, lift the parchment and break the bark into rustic pieces by hand or score with a knife for cleaner edges.

Why this method works

Rapid melting with controlled heat prevents the chocolate from burning or seizing.
Coating warm, dry pecans locks in crispness and distributes nutty flavor.
Sprinkling salt on glossy chocolate ensures even adhesion and immediate flavor contrast.

Equipment notes

Microwave-safe bowl or double boiler
Spatula or spoon for stirring
Parchment-lined baking sheet
Baking thermometer (optional, only if tempering chocolate for professional shine)

Flavor profile and texture
This bark is a study in contrasts: dense, bittersweet chocolate; crunchy, buttery pecans; and a bright, saline finish. The sugar-free dark chocolate keeps the sweetness restrained, letting nutty and roasted notes shine. The sea salt doesn’t make the bark salty so much as it heightens the chocolate and pecan flavors, creating a satisfying umami-like lift.

Serving Ideas for Salted Pecan Dark Chocolate Bark

Break into shards and serve on a small platter with espresso or a glass of red wine such as a Zinfandel or Cabernet Franc for a grown-up pairing.
Include pieces in a snack box or holiday tin for gifting; wrap in parchment and tie with twine for a rustic look.
Chop into smaller bits and sprinkle over vanilla ice cream or a bowl of Greek yogurt for texture and bittersweet depth.
Add to a dessert board alongside dried fruits, cheeses, and other nutty confections for variety.

Storage — Best Way to Store Salted Pecan Dark Chocolate Bark

Refrigerator: 2–3 weeks at 35–40°F (2–4°C) in an airtight container.
Freezer: up to 3 months at 0°F (-18°C) in a sealed freezer-safe bag or container, separated by parchment layers to prevent sticking.
Counter (cool, dry place): Up to 1 week at 60–70°F (15–21°C) if your kitchen isn’t warm or humid; store in an airtight container away from sunlight.

Tips to make Salted Pecan Dark Chocolate Bark

Use a gentle hand when melting chocolate — patience keeps it smooth.
If the chocolate looks dull or grainy, stop heating and stir; adding a small knob of cocoa butter or a teaspoon of neutral oil can sometimes rescue texture.
Toast pecans briefly for extra depth but cool them fully to avoid steaming the chocolate.
For even flakes of salt, use a light hand and a small spoon; flaky sea salt gives the best burst without overwhelming.

Variations (1–2 substitutions)
If you want to change things up, try one of these straightforward swaps:

Swap nuts: Replace pecans with toasted almonds or hazelnuts for a different crunch and toasty profile. Almonds give a firmer snap; hazelnuts add a toasty, slightly sweeter note.
Add inclusions: Stir in 1/4 cup dried cherries or cranberries for a fruity contrast, or add 2 tablespoons of toasted coconut for a tropical lift. If you add dried fruit, consider slightly thicker chocolate layers so the fruit stays supported.

Troubleshooting and pro tips

Chocolate seizing: If a small amount of water gets into the chocolate and it seizes, try adding a teaspoon of neutral oil or warm cream (if not keeping sugar-free rules) and stir quickly to restore smoothness.
Bloom (white streaks or spots): This is caused by fat or sugar crystallization and doesn’t affect safety — tempering chocolate or storing at stable temperatures prevents it.
Sticky surface: High humidity or condensation from rapid cooling can make the bark sticky; chill slowly and store in a dry place.

How to scale and gift

Doubling or tripling: Multiply ingredients by the number of sheets or containers you plan to fill. Work in batches so you can coat and spread while the chocolate is still fluid.
Gift packaging: Place pieces in parchment-lined tins or cellophane bags with a ribbon. Add a small card indicating ingredients for recipients with allergy concerns.

Dietary notes

Sugar-free dark chocolate reduces added sugars but check labels for sugar alcohols or alternative sweeteners if you have sensitivities.
Naturally gluten-free and easily nut-forward — not suitable for those with nut allergies unless you substitute with seeds (see variations).

Frequently Asked Questions (mixed styles)

Q: Can I use milk chocolate instead of dark?
A: Yes. Milk chocolate will yield a sweeter, creamier bark; adjust the salt to taste because milk chocolate’s sweetness pairs differently with salt.

Q: How long will this bark last at room temperature?
A: Stored in an airtight container in a cool, dry place, it will keep well for about a week. For longer life, refrigerate or freeze.

What’s the best salt to use?
Use a flaky sea salt (like Maldon) for the most pleasant, crunchy salt bursts; fine table salt is too concentrated and can feel overly salty.

Q: Can I temper the chocolate for a glossy finish and firm snap?
A: You can temper it if you want professional-looking sheen and snap. Tempering requires careful temperature control (heat, cool, reheat sequence) and either a thermometer or a practiced eye.

Q: Is this recipe keto-friendly?
A: Using sugar-free dark chocolate helps reduce carbs, but check the chocolate label for net carbs and serving size to confirm it fits your plan.

Pairings and occasions

Coffee and tea: Intense dark chocolate pairs beautifully with strong black coffee, espresso, or a malty oolong.
Wine and spirits: Match with fortified wines, port, or a smoky bourbon for a dessert pairing that plays up the toasted nut and chocolate notes.
Occasions: Excellent for holiday plates, hostess gifts, or a quick, elegant homemade present.

Variation suggestions (comparison-style)

Thin, crisp bark vs. chunky clusters: Spread thin for a brittle-like, elegant shard that’s lovely on dessert plates. For a chunkier, snackable version, don’t spread evenly — drop spoonfuls to create clusters.
Salt level: Light sprinkle for subtle lift; heavier flakes for a strong savory contrast that’s great with coffee or espresso.

Final thoughts on technique
This recipe proves that simple preparation and thoughtful ingredients can produce a dessert with impressive character. The key is choosing chocolate you enjoy, properly toasting and cooling the pecans, and applying salt while the chocolate is still tacky so it stays put. Beyond that, have fun with thickness, inclusions, and presentation.

Conclusion

If you want another inspiring rendition or an alternative take on a similar nut-and-sea-salt bark, you can compare this to the recipe for Salted Pecan Dark Chocolate Bark – Lauren Kelly Nutrition for ideas on proportions and presentation. For a slightly different flavor approach and additional technique notes, see Dark Chocolate Pecan Bark with Sea Salt.

Enjoy making and sharing this deceptively simple Salted Pecan Dark Chocolate Bark — it’s one of those recipes that feels like a celebration, even on an ordinary day.