White Chocolate Cardamom Pecan Bark

This bark started as one of my favorite snacks: white chocolate chips mixed with pecans. Over the years, it evolved into something a little more special. Toasted pecans, a touch of cardamom, and flaky sea salt transform a simple treat into an elegant bark with buttery, nutty flavor and just enough warmth to keep you reaching for another piece.

Ingredients

20 ounces ChocZero white chocolate chips, at room temperature

1½ cups pecans, roughly chopped

¼ teaspoon ground cardamom

½ teaspoon vanilla extract (optional)

½ teaspoon flaky sea salt

Instructions

1. Preheat oven to 325°F.

2. Roughly chop the pecans with a knife and spread them on a baking sheet. Toast for 8–10 minutes, until fragrant and lightly golden. Allow to cool completely. 

Alternatively, toast them in a dry skillet over low heat for about 5 minutes, stirring often. Transfer to a plate to cool completely.

3. Place the white chocolate chips in a saucepan over very low heat. For best results, begin with the white chocolate chips at room temperature. Cold chips can seize or melt unevenly when exposed to heat. Stir frequently until smooth and completely melted. Remove from heat.

Alternatively, microwave in 30-second intervals, stirring between each interval, until melted.

4. Stir in the cardamom, vanilla extract (if using), and ½ teaspoon flaky sea salt.

5. Reserve approximately ¼ cup of the toasted pecans for topping. Stir the remaining pecans into the melted white chocolate.

6. Pour the mixture onto a parchment-lined plate, tray, or 8-inch square pan. Spread to an even thickness.

7. Sprinkle the reserved pecans over the top and gently press them into the white chocolate.

8. Refrigerate for 30–60 minutes, or until firm.

9. Break into pieces and store in an airtight container in the refrigerator.

Notes

If you’re new to cardamom, start with ⅛ teaspoon and adjust to taste in future batches.

For a tropical variation, add ¼ cup toasted unsweetened coconut.

Chopping the pecans by hand creates larger, more rustic pieces and a better texture than using a nut grinder, which can produce excess pecan powder.