Rich Dark Chocolate Pecan Toffee Bark

If you ask me, chocolate bark is one of the easiest treats you can make at home.

This dark chocolate pecan toffee bark brings together rich chocolate, toasted nuts, and buttery toffee bits in a way that’ll make your sweet tooth very happy. The contrast between smooth chocolate and crunchy pecans is just right.

It’s made with good dark chocolate that’s carefully melted and spread thin, then sprinkled with homemade toffee pieces and toasted pecans. A little sea salt on top makes all the flavors pop.

It’s a no-fuss dessert that comes together quickly, perfect for holiday gifts or just keeping in the fridge for those chocolate cravings.

What Kind of Dark Chocolate Should I Use?

For toffee bark, you’ll want to use chocolate specifically made for melting – often labeled as melting wafers, disks, or coating chocolate. While regular chocolate bars can work, melting chocolate is specially formulated to set properly at room temperature and create that satisfying snap when broken. I recommend using a good quality dark chocolate with around 50-60% cocoa content, which offers the perfect balance of sweetness and rich chocolate flavor. Just be sure to avoid chocolate chips since they’re designed to hold their shape and contain additives that can make your bark grainy or streaky.

Options for Substitutions

This simple bark recipe can be customized with several substitutions if needed:

• Dark chocolate melting disks: You can swap the dark chocolate melting disks with milk chocolate or semi-sweet chocolate chips. If using regular chocolate chips instead of melting disks, add 1 tablespoon of coconut oil or shortening to help it melt more smoothly and set properly.
• Pecan pieces: Not a fan of pecans or don’t have them on hand? Try using chopped walnuts, almonds, or even pistachios. For a nut-free version, you could use crushed pretzels or graham crackers for that nice crunch.
• Toffee pieces: If you can’t find toffee pieces, you can use crushed Heath bars, butterscotch chips, or even crushed graham crackers mixed with a bit of brown sugar. You could also skip the toffee altogether and double up on the nuts, or add some dried fruit for a different twist.

Watch Out for These Mistakes While Making

The biggest challenge when making chocolate bark is improper chocolate tempering – if your chocolate gets too hot or cools too quickly, you’ll end up with a dull, streaky surface instead of that beautiful snap and shine. To avoid this, use a double boiler method and keep your chocolate between 88-90°F for dark chocolate, using a candy thermometer for accuracy.

Another common mistake is rushing the setting process – while it’s tempting to pop your bark in the freezer for a quick set, this can lead to condensation when you remove it, making the surface spotty and soft. Instead, let it set at room temperature (around 65-70°F) for about 2 hours.

When adding your pecans and toffee pieces, make sure they’re completely dry and at room temperature – any moisture or cold ingredients can cause your chocolate to seize up and become grainy. For the cleanest break, score your bark while it’s still slightly soft but set enough to hold its shape, about 10-15 minutes after pouring.

What to Serve With Chocolate Pecan Toffee Bark?

This rich chocolate bark is perfect for serving alongside a hot cup of coffee or tea, especially during the afternoon when you need a sweet pick-me-up! Since it’s quite sweet and decadent, I like to balance it out with something warm and slightly bitter – think a dark roast coffee or even a chai tea latte. If you’re putting together a dessert spread, this bark works great on a plate with some fresh berries or alongside other holiday cookies and treats. For a cozy winter night in, try serving it with hot cocoa topped with whipped cream for the ultimate chocolate lover’s treat.

Storage Instructions

Keep Fresh: Your chocolate pecan toffee bark stays perfectly crisp in an airtight container at room temperature for up to 2 weeks. Just make sure to place wax paper or parchment paper between layers to prevent them from sticking together. If your kitchen runs warm, you might want to keep it in the fridge instead.

Refrigerate: Pop your bark in the fridge in a sealed container, and it’ll stay fresh for up to 3 weeks. The cool temperature helps prevent the chocolate from getting too soft or developing that white film on top (called bloom). Just let it sit at room temperature for about 5 minutes before eating.

Freeze: This bark is great for making ahead and freezing! Place it in a freezer-safe container with parchment paper between layers, and it’ll keep for up to 3 months. When you’re ready to enjoy it, just let it thaw in the fridge for an hour or at room temperature for about 15 minutes.

Preparation Time	10-15 minutes
Cooking Time	2-5 minutes
Total Time	12-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 20-25 g
• Fat: 130-150 g
• Carbohydrates: 250-300 g

Ingredients

• 12 ounces dark chocolate melting disks
• 3/4 cup pecan pieces
• 3/4 cup toffee pieces

Step 1: Prepare the Baking Sheet

Select a baking sheet that is small enough to fit into your refrigerator.

Line the baking sheet with parchment paper to prevent sticking later on.

Set it aside for now.

Step 2: Melt the Chocolate

Place chocolate melting wafers in a microwave-safe bowl.

Heat in the microwave in 30-second increments, stirring after each interval until completely melted.

If you prefer, you can melt the chocolate using a double boiler on the stovetop for more control over the melting process.

Step 3: Combine Pecans and Toffee

Once the chocolate is melted, add pecans and toffee to the bowl.

Stir gently to ensure the ingredients are well incorporated and evenly distributed throughout the melted chocolate.

Step 4: Spread the Chocolate Mixture

Pour the chocolate, pecan, and toffee mixture onto the prepared parchment-lined baking sheet.

Use a spatula to spread the mixture to about a ¼ inch thickness, shaping it into a 10 to 12 inch oval.

This will ensure even pieces when broken later.

Step 5: Set and Store

Transfer the baking sheet to the refrigerator or freezer and let it harden for about 10-15 minutes.

Once set, remove the sheet and break the chocolate into pieces.

Store the broken chocolate in a sealed container at room temperature, where it will keep well for up to 2 weeks.