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    Home » Recipes » Chocolate Recipes

    Cranberry Pecan Dark Chocolate Bark

    Published: Nov 22, 2022 · Modified: Dec 14, 2022 · by Debra with Leave a Comment · 1093 words. About 6 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    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.

    Pieces of cranberry pecan dark chocolate bark on white parchment paper.

    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    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.

    Jump to:
    • A salty and sweet (but not too sweet) dark chocolate bark!
    • Ingredients you'll need
    • How to make cranberry pecan chocolate bark
    • Dark chocolate bark tips and storage instructions
    • More chocolate recipes
    • Recipe

    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!
    Small glass bowls of chocolate chips, pecans, dried cranberries, maple syrup, cinnamon, pepper, orange zest and sea salt.

    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

    A small sauce pan containing maple syrup and spices.

    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.

    Candied pecans in a small sauce pan with a black spatula in it.

    Once boiling, add the pecans and stir frequently until all liquid has been absorbed by the nuts.

    Step 2: Roast the pecans

    Candied pecans on white parchment paper.

    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

    A bowl of melted chocolate with a yellow spatula in it.

    Add the chocolate to a microwave safe bowl and melt in the microwave until smooth.

    Step 4: Assemble the chocolate bark and chill

    Pecans, cranberries, and sea salt have been added to dark chocolate to make bark.

    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

    Pieces of cranberry pecan dark chocolate bark on white parchment paper.

    Cranberry Pecan Dark Chocolate Bark

    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.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Keyword: dark chocolate bark recipe
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Chilling time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 20
    Calories: 273kcal

    Equipment

    • mixing bowls
    • small sauce pan
    • sheet pan
    • parchment paper
    • silicone spatula
    • offset spatula optional

    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
    US Customary - Metric
    Prevent your screen from going dark

    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.
     
    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 273kcal | Carbohydrates: 26g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 0.3mg | Sodium: 37mg | Potassium: 267mg | Fiber: 2g | Sugar: 17g | Vitamin A: 9IU | Vitamin C: 0.3mg | Calcium: 115mg | Iron: 1mg

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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