Salted Brown Butter Caramel Chocolate Bark with Pecans
Caramel Bark
Crunchy pecan chocolate bark layered with brown-butter caramel and sea salt — easy, addictive candy.
Nutrition (per serving)
This salted brown butter caramel chocolate bark is one of those candies I make when I want something that feels special but doesn’t demand hours in the kitchen. The brown butter lends a deep, nutty warmth to the caramel while toasted pecans add crunch and a toasty echo that plays beautifully against glossy chocolate and a sprinkle of flaky sea salt.
It’s a crowd-pleaser for holidays, gifts, or just a weekend treat — break it into shards, plate it on a pretty board, and watch people dig in. The technique is straightforward: brown the butter, make a caramel, spread, and chill. The result is an irresistible candy with texture, shine, and a perfect balance of sweet and salty.
Ingredients
- Semisweet chocolate:12 oz
- Unsalted butter:6 tbsp
- Granulated sugar:1 cup
- Light corn syrup:2 tbsp
- Heavy cream (warmed):1/2 cup
- Vanilla extract:1 tsp
- Kosher salt:1 tsp
- Flaky sea salt:1/2 tsp
- Pecans (toasted and chopped):1 cup
- Parchment paper:1 pieces
Instructions
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Line a rimmed baking sheet with parchment paper and set a wire rack nearby. Toast pecans in a dry skillet over medium heat until fragrant, about 4 minutes; chop coarsely and set aside.
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Brown the butter: melt the unsalted butter in a medium saucepan over medium heat, swirling occasionally until the milk solids turn golden brown and smell nutty, about 5–7 minutes. Remove from heat and transfer 2 tbsp to a small bowl for later if desired; leave the rest in the pan.
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Make the caramel: to the saucepan with the browned butter, add the granulated sugar and corn syrup and cook over medium heat without stirring, gently swirling the pan until the sugar melts and turns a deep amber, 6–8 minutes. Watch closely to avoid burning.
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Carefully whisk in the warmed heavy cream (mixture will bubble vigorously). Stir until smooth, then remove from heat and whisk in vanilla and kosher salt. Let the caramel cool for 3–4 minutes until slightly thickened but still pourable.
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Pour the caramel onto the prepared parchment in an even layer, spreading to roughly a 10x8-inch rectangle. Scatter half the chopped toasted pecans evenly over the warm caramel and gently press them in. Chill in the refrigerator for 10–15 minutes until the caramel firms.
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Melt the chocolate in a heatproof bowl set over a pan of simmering water or in 20–30 second bursts in the microwave, stirring until smooth. If desired, stir in 1 tsp of neutral oil or the reserved 2 tbsp browned butter for extra gloss.
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Pour the melted chocolate over the chilled caramel layer and spread into an even layer with an offset spatula. Immediately sprinkle the remaining pecans over the chocolate, then finish with flakes of sea salt.
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Refrigerate the sheet until the chocolate is fully set, about 30 minutes. Break into irregular shards or cut into squares using a warm knife.
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Store the bark in an airtight container between layers of parchment in the refrigerator for up to 2 weeks, or freeze for longer storage. Bring to room temperature a few minutes before serving for best flavor.
Tips & Notes
- Use a candy thermometer or watch sugar closely — caramel can go from perfect to burnt very quickly.
- Warm the heavy cream before adding to hot sugar to reduce violent bubbling.
- If your chocolate seizes while melting, add a teaspoon of neutral oil or a small piece of butter and stir until smooth.
- Make the pecans extra toasty for depth of flavor; they add a lot to the finished candy.
