Ingredients

The following ingredients have 4 Servings
  • ½ cup butter
  • 1 cup brown sugar
  • ¼ cup honey
  • 7 ounces sweetened condensed milk (half of a 14 ounce can, just over 1/2 cup’s worth)
  • ⅛ teaspoon kosher salt
  • ½ teaspoon vanilla
  • 2 cups pecan halves
  • 2 cups semi-sweet or bittersweet chocolate chips
  • 1 teaspoon coconut oil

Instruction

  • Line a large baking sheet with parchment paper and spread the pecan halves across the paper in a single layer. Set the tray of pecans near the stove.
  • Combine the butter, sugar, honey, milk, and salt in a heavy saucepan or deep skillet over medium heat. When the mixture has melted together and is smooth, increase the heat to medium-high and continue stirring constantly with a heat-proof spatula or wooden spoon. Bring the mixture to a rolling boil. Cook until the temperature reaches 230-235°F, about 5 minutes. Remove from the heat and stir in the vanilla.
  • Pour the caramel mixture over the pecans in an even layer. Use a spatula to spread it across if needed. Chill in the refrigerator for 30 minutes or so, until the caramel is cool.
  • Melt the chocolate and the oil in a small mixing bowl in the microwave. 50% power for 2 – 2 1/2 minutes, stopping to stir after the first minute and then every 30 seconds as needed. When most of the chocolate has melted and you are able to stir it, remove it from the microwave and stir until smooth, it will continue melting as it rests.
  • Pour the chocolate over the top of the caramel and pecans and spread across the caramel with a spatula. Chill in the refrigerator for an additional 30 minutes, until the chocolate is firm.
  • Remove from the refrigerator and use the parchment paper to lift the bark onto a cutting board. Use a sharp knife to slice into pieces. Place in an airtight container and store in the refrigerator.