Chocolate pecan toffee bark is calling your name - it's a rich, decadent, no-bake candy. Melted dark chocolate is filled with chopped pecans and toffee pieces and spread into a thin candy bark.
Chocolate bark is a fun and easy recipe made with a handful of ingredients. We've made oreo peppermint bark for the holidays and golden grahams s'mores bark in the summertime. It's like making your own candy bar right from your own kitchen!
Chocolate melting wafers make candy bark easier than ever because they melt and solidify using only your microwave (or a double boiler).
This chocolate pecan candy bark is filled with chopped pecans and toffee pieces, but chocolate bark is very easy to customize. Feel free to use your own favorite mix-ins, like pistachios, almonds, M&M's candies, crushed sandwich cookies, or dried fruit.
Ingredients and substitutions
- Dark chocolate melting wafers - Can be substituted with milk chocolate melting wafers for a lighter, sweeter flavor if desired. Or, try white chocolate wafers if you enjoy white chocolate. Check out the section directly below for my favorite brands.
- 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. These can be substituted with another ingredient like chopped cookie pieces or M&M's mini candies.
When shopping locally, I like to buy Ghirardelli chocolate melting wafers. They can be found at Kroger, Publix, Walmart, or on Amazon.
However, I recently stumbled upon Merckens chocolate wafers and fell in love. The flavor of their melting wafers is much better than any I can find locally.
You can purchase wafers in dark, milk, and white chocolate from Merckens Chocolate Melts. The shipping was quick and I highly recommend them if you're looking to purchase some for yourself.
Merckens is also available on Amazon, but for a hefty markup. If you're lucky and have one nearby, you may find Merckens melts at a local baking or cake supply shop.
Can I use chocolate chips?
You may be thinking, "why not use chocolate chips?" The reason that melting wafers are the ideal choice is that the chocolate is already tempered and ready for 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. They also melt easily when handled with your hands, making the candy bark messier to eat.
If you'd like more detailed information, this article is a great resource for melting and tempering chocolate.
Tips and tricks
- Melt your wafers slowly, in 30 seconds increments, and stir after each heating. This helps the chocolate melt evenly and prevents scorching.
- Make sure you're using parchment paper or a silicone baking mat, not wax paper. The hot melted chocolate can melt the wax paper and ruin your candy.
- Feel free to add your favorite mix-ins (like leftover Halloween candy, crumbled cookies, or nuts and dried fruits) and create your own candy bark recipe. This method can be used to create endless candy bark variations!
- If, after refrigerating, your candy is too hard to break, allow it to set at room temperature for several minutes and try again. Or, use a sharp knife to slice your candy into squares.
- Store candy in a tightly sealed container at room temperature. If you live in a tropical climate or your home is very warm, you may want to transfer your homemade chocolate bark to the refrigerator to prevent melting.
Homemade chocolate bark candy will keep in a tightly sealed container at room temperature for up to two weeks.
If you live in a tropical environment or your house is very warm, you may need to transfer your homemade candy to the refrigerator to prevent melting.
Chocolate Pecan Toffee Bark
- 12 ounces dark chocolate melting wafers
- ¾ cup chopped pecans
- ¾ cup toffee bits
- Line a baking sheet with parchment paper. Set aside.
- In a glass bowl, microwave melting wafers 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 to coat.
- Pour mixture onto parchment paper. Using a spatula, spread chocolate into a thin, even layer. Your bark should be about ¼" thick and make a 10 to 12 inch circle with no holes.
- Place cookie sheet into refrigerator to harden, about 10-15 minutes. Break into pieces and store in a sealed container at room temperature for up to 2 weeks.
- 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.
- Chocolate wafers can be substituted with chocolate chips, but your bark will turn out soft, melt easily in your hands, and will not have a candy bar 'snap'.
- If you live in a tropical environment or your house is very warm, you may need to transfer your homemade candy to the refrigerator to prevent melting.