Milk Chocolate Pecan Bark

Where rich, creamy milk chocolate meets salty crunch. You won’t believe it’s sugar-free!

Ingredients

• 8 oz pecans, coarsely crushed
  • I use Pecan Shop’s Sprouted, Raw Organic Lightly Salted Pecans, available on Amazon.
  • You can also use any high-quality roasted and salted pecans you enjoy.
• 1 (20 oz) bag ChocZero Milk Chocolate Chips
• Sea salt flakes, for topping (approximately 1½ teaspoons, or to taste)

Equipment

A manual nut grinder works wonderfully for this recipe and creates the perfect texture. I use the coarse setting.

If you don’t have a nut grinder, place the pecans in a sturdy bag and gently crush them using the bottom of a glass or measuring cup.

Instructions

1. Crush the pecans using the coarse setting of a nut grinder and set them aside near the stove.
2. Pour the chocolate chips into a large saucepan. Heat over low heat, stirring constantly, until the chocolate is completely melted and smooth.
3. Remove the saucepan from the heat. Add the crushed pecans and stir until evenly coated and fully incorporated.
4. Pour the chocolate-pecan mixture onto a large baking sheet or tray lined with parchment paper. Use a spatula to scrape every bit of chocolate from the saucepan.
5. Spread the mixture evenly to approximately ¼-inch thickness.
6. Sprinkle the top with approximately 1½ teaspoons of flaky sea salt, scattered evenly across the surface.
7. Place the pan in the refrigerator or freezer for about 20 minutes, or until the bark is completely firm.
8. Break into 1½- to 2-inch pieces and enjoy!

Storage

Store the bark in an airtight glass container, or wrap pieces in parchment paper and place them inside a freezer bag.

Keep refrigerated for up to 3 weeks or frozen for up to 6 months.

Serving Tip

I think this bark tastes best straight from the freezer. The chocolate develops a satisfying snap, and the pecans become extra crunchy. If frozen solid, allow it to sit at room temperature for about 5 minutes before enjoying.