Dark Chocolate Pecan Toffee Bark is calling your name – it’s rich, decadent, and easy to make. Melted dark chocolate is filled with chopped pecans and toffee pieces and spread into a thin candy bark.
Chocolate candy bark is a fun and easy recipe and takes only a few ingredients to make. 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 easily using only your microwave.
This dark 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.
For this recipe, you’ll need some dark chocolate melting wafers, chopped pecans, and toffee pieces. You should be able to find all of these items in the baking aisle of your local grocery store.
When shopping locally, I like to buy Ghirardelli melting wafers (more on this below).
Toffee pieces are usually found near the chocolate chips – they may come in brands like Heath or Skor. They are basically toffee broken into small pieces to be mixed into cookie batter or other baked goods.
When shopping locally, I like to buy Ghirardelli chocolate melting wafers. They can be found at Kroger, Publix, and Walmart.
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.
I ended up purchasing wafers in dark, milk, and white chocolate from merckenscandymelts.com for about $3.59/lb. The shipping was quick and I highly recommend them if you’re looking to purchase some for yourself.
Merckens is available on my usual favorite, Amazon, but for a hefty markup. If you’re lucky and have one nearby, you may find them at a baking/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 will melt easily and re-harden with a crisp, shiny surface (great for candies, dipping, etc).
Think about when you break a chocolate candy bar in half – it snaps! That’s what tempered chocolate does.
When chocolate chips are melted and solidified again, the result will be a soft chocolate with a dull finish. While it will still taste good, it’s not best for candies sitting at room temperature. However, this recipe will work with chocolate chips, if that is what you have on hand.
If you’d like more detailed information, this article is a great resource for melting and tempering chocolate.
Dark Chocolate Pecan Toffee Bark
- 12 ounces dark chocolate melting wafers
- 3/4 cup pecans chopped
- 3/4 cup toffee bits
- Line a cookie 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 1/4" thick and make about 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 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 not harden as well, and will not have the 'snap' like a candy bar.