Chocolate pecan bark a rich, decadent, no-bake candy that's easy to make at home. Melted dark chocolate is filled with crunchy pecans and sweet toffee pieces and spread into a thin candy bark.
Chocolate bark is a fun and easy treat that's made with just three ingredients. Peanut butter pretzel bark is a reader favorite. It's like making your own custom candy bark right in your own kitchen!
Chocolate melting wafers make candy bark easier than ever because they melt and solidify using only your microwave. Today we're adding chopped pecans and sweet toffee pieces which are the perfect sweet and salty pairing.
Want to make your own variation? This recipe is easy to customize with your favorite candies, nuts, or dried fruits. Candy bark also makes a great gift for the holidays when packaged in a decorative tin.
Ingredients and substitutions
- Dark chocolate melting wafers - Dark chocolate wafers can be substituted with milk chocolate wafers or white chocolate wafers. Melting wafers are ideal because they've already been tempered and are intended for making candy at home. I don't recommend chocolate chips because they don't melt as easily and have a dull, soft finish when solidified.
- Pecans - Can be substituted with chopped walnuts.
- Toffee pieces - I find these in the baking aisle at my local grocery store. They may come in brands like Heath or Skor. You could also use a crushed toffee candy bar if you can't find toffee pieces. Toffee can be substituted with another sweet mix-in like chopped cookie pieces or M&M's mini candies.
Tips and tricks
Melt wafers in the microwave - Using a microwave can be tricky if you're not watching carefully. Your wafers can easily overheat and become grainy or scorched. To prevent this, microwave your chocolate in 30 second increments. Stir and repeat until melted.
Melt wafers on the stovetop - Place your melting wafers in a metal bowl. Fill a saucepan with about an inch of water and bring to a simmer on the stovetop. Place your bowl on top of the saucepan, ensuring the bottom of the bowl doesn't touch the water. The steam from the simmering water slowly warms the bowl, melting your wafers evenly and safely.
Line your tray with parchment - Solidified chocolate bark will stick to an unlined baking sheet, so be sure to line with parchment paper (or foil if you don't have parchment).
Frequently asked questions
This recipe will technically work with chocolate chips, but you won't get the same end result. Melting wafers are made to be melted and solidified to make candy confections at home. Chocolate chips are made to hold their shape when heated. Did you ever notice when making chocolate chip cookies that the chocolate chips hold their shape? That's because they're manufactured this way.
Melting wafers are the ideal choice for home candy making. When melted and solidified, your candy has a shiny finish and a candy bar "snap" when broken in half.
Chocolate chips, when melted and solidified, have a dull finish and soft texture. Your candy will likely taste just as good, but will not have that candy bar "snap" or shiny finish.
Chocolate bark can be prepared and stored at room temperature for up to 2 weeks. Make sure it's stored in a tightly sealed container for best results.
Yes, you can also freeze chocolate bark for up to six months in a tightly sealed, freezer safe container.
Leftover Halloween candy, crumbled cookies, crushed pretzels, nuts, and dried fruits can be added to create your own candy bark recipe.
I like to buy Ghirardelli chocolate melting wafers at my local grocer. I've found them at Kroger, Publix, and Walmart. They're consistent and easy to find anytime.
If I plan ahead and shop online, I prefer Merkens. The flavor of their melting wafers is superior and they melt beautifully every time. I've purchased from and recommend Dyane's Sweet Tooth when shopping online. Merckens is also available on Amazon for a hefty markup. You may also find Merkens at a cake supply store local to you.
Recommended
📖 Recipe
Chocolate Pecan Toffee Bark
Ingredients
- 12 ounces dark chocolate melting wafers
- ¾ cup chopped pecans
- ¾ cup toffee bits
Instructions
- Choose a baking sheet that will fit into your refrigerator and line it with parchment paper. Set aside.
- In a microwave-safe bowl, add chocolate melting wafers and microwave in 30 second increments, stirring until melted. Alternatively, melt using a double boiler on the stove top.
- Add pecans and toffee to melted chocolate. Stir gently until incorporated.
- Pour chocolate mixture onto your parchment lined baking sheet. Using a spatula, spread to about ¼ inch thickness to create a 10 to 12 inch oval.
- Transfer baking sheet to the refrigerator or freezer to harden for about 10-15 minutes. Break into pieces and store in a sealed container at room temperature for up to 2 weeks.
Equipment Recommendations
Notes
- Pecans and toffee pieces can be substituted with your favorite mix-ins. Try chopped almonds or cashews, m&ms candies, crumbled oreo cookies, or dried fruit.
- Candy bark will keep at room temperature for about 2 weeks in a tightly sealed container.
- I do not recommend substituting melting wafers with chocolate chips. Candy bark is tempered chocolate that's meant for melting and at-home candy making. Chocolate chips are meant to hold their shape and solidify with a dull, soft texture instead of the candy "snap" you achieve with melting wafers.
Comments
No Comments