This cranberry pecan dark chocolate bark recipe is perfect for the holidays! The candied pecans get a little warm spice from cinnamon and black pepper.
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This easy dark chocolate bark recipe will liven up your fall and winter. Made with spiced candied pecans that have a bit of black pepper for an earthy, savory, lightly spicy kick that pairs perfectly with the dark chocolate.
Flaky sea salt balances all the flavors in this savory and sweet homemade candy that you can make with very little effort. Perfect for holiday host gifts and Christmas cookie/candy exchanges.
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A salty and sweet (but not too sweet) dark chocolate bark!
- Made with bitter-sweet dark chocolate for deep, richly flavored bark.
- Cranberries and pecans make it a perfect choice for fall and winter.
- Pecans are roasted with a spiced maple syrup that adds warm notes.
- Cranberries provide tartness to brighten things up.
- A pinch of salt on the roasted pecans and flaky sea salt on top of the bark make it the perfect sweet/savory combo!
Ingredients you'll need
- Dark chocolate chips: Look for bitter-sweet chocolate chips that are at least 60% cacao. I like Ghirardelli.
- Pecan halves: Keeping the pecans in halves instead of chopping them adds a dramatic look and maximizes the pecan flavor. I always order mine from Millican Pecan because they are fresh from the most recent harvest. (Grocery store pecans can be 2-3 years old!)
- Maple syrup: In keeping with not being too sweet, we'll use maple syrup. It also adds all that fall flavor!
- Black pepper: Yes, you heard me. This will spice up the pecans in a subtle way and play well with the dark chocolate.
- Cinnamon and orange zest: These round out the flavors of the candied pecans.
- Flaky sea salt: The finishing touch that adds balance and texture! I like to use Maldon.
How to make cranberry pecan chocolate bark
Follow these step by step instructions for foolproof results!
Step 1: Make the spiced maple syrup and candy the pecans
Preheat the oven to 350 degrees F.
In a small sauce pan, combine the maple syrup, cinnamon, orange zest and black pepper. Set over medium high heat and bring to a boil.
Once boiling, add the pecans and stir frequently until all liquid has been absorbed by the nuts.
Step 2: Roast the pecans
Line a sheet pan with parchment paper. Transfer the pecans to the sheet pan. Spread them out, but it's okay if some are sticking together.
Roast for 10-12 minutes until they smell toasty and they're brown and caramelized. Set aside to cool. Once cool, break apart any large clusters.
Step 3: Melt the dark chocolate
Add the chocolate to a microwave safe bowl and melt in the microwave until smooth.
Step 4: Assemble the chocolate bark and chill
Line a sheet pan with parchment paper. Pour the melted chocolate onto the parchment and gently spread it out toward the edges in an even layer.
Sprinkle the pecans and cranberries evenly over the chocolate. Then sprinkle with a few pinches of flaky sea salt. Chill in the refrigerator until set. (1-2 hours.) Once set, break into pieces and enjoy!
Dark chocolate bark tips and storage instructions
- An offset spatula like this one is a great tool for spreading out the chocolate on the sheet pan. If you don't have one, a silicone spatula will do nicely.
- Be sure to spread the chocolate as evenly as possible. It will have a tendency to be thicker in the middle if you're not careful.
- If you'd like, you can top it with fresh orange zest when serving. But don't do this ahead of time because it will dry out.
- Because this chocolate bark is not tempered, it must be stored in the refrigerator. It will keep there for up to 2 weeks.
More chocolate recipes
- Try my Halloween Chocolate Bark to liven up your spooky season!
- A Flourless Chocolate Torte recipe is something everyone should have in their back pocket for when cravings strike!
- French Hot Chocolate only has two ingredients!
Recipe
Cranberry Pecan Dark Chocolate Bark
Ingredients
- 24 ounces bittersweet chocolate chips
- 2 cups raw pecans
- ¼ cup real maple syrup
- ½ teaspoon cinnamon
- ½ teaspoon freshly ground black pepper
- zest of one orange
- pinch kosher salt
- ½ cup dried cranberries
- flaky sea salt
Instructions
- Preheat the oven to 350 degrees F. In a small sauce pan, combine the maple syrup, cinnamon, orange zest and black pepper. Set over medium high heat and bring to a boil. Once boiling, add the pecans and stir frequently until all liquid has been absorbed by the nuts.
- Line a sheet pan with parchment paper. Transfer the pecans to the sheet pan. Spread them out, but it's okay if some are sticking together. Roast for 10-12 minutes until they smell toasty and they're brown and caramelized. Set aside to cool. Once cool, break apart any large clusters.
- Add the chocolate to a microwave safe bowl and melt in the microwave until smooth.
- Line a sheet pan with parchment paper. Pour the melted chocolate onto the parchment and gently spread it out toward the edges in an even layer. Sprinkle the pecans and cranberries evenly over the chocolate. Then sprinkle with a few pinches of flaky sea salt. Chill in the refrigerator until set. (1-2 hours.) Once set, break into pieces and enjoy!
Notes
- An offset spatula like this one is a great tool for spreading out the chocolate on the sheet pan. If you don't have one, a silicone spatula will do nicely.
- Be sure to spread the chocolate as evenly as possible. It will have a tendency to be thicker in the middle if you're not careful.
- If you'd like, you can top it with fresh orange zest when serving. But don't do this ahead of time because it will dry out.
- Because this chocolate bark is not tempered, it must be stored in the refrigerator. It will keep there for up to 2 weeks.
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