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From Tracey Seaman, Bon Appétit and Epicurious


  • 2 cups pecan halves
  • 1 cup (about 24) caramel candies, such as Kraft, unwrapped
  • 1 tablespoon rum, bourbon, or whisky (see Tip, below)
  • 1 1/2 teaspoons heavy cream
  • 1/4 teaspoon salt
  • 1 pound high-quality semisweet chocolate, finely chopped


  • Preheat oven to 350°F.
  • Spread pecans on large shallow baking sheet and toast until golden brown, about 10 minutes. Transfer to plate and let cool.
  • Line baking sheet with parchment or wax paper.
  • In small bowl, combine caramels, liquor, cream, and salt.
  • Microwave uncovered at medium power for 2 minutes.
  • Stir with fork.
  • Microwave at medium power for 1 additional minute.
  • Stir until smooth and set aside.
  • In medium bowl set over saucepan of simmering water, melt half chocolate, stirring occasionally.
  • Remove from heat, add remaining chocolate, and stir until smooth.
  • Pour half melted chocolate into small bowl and reserve.
  • Stir 1 cup nuts into remaining chocolate. Transfer mixture to baking sheet, spreading to 1/4- to 1/2-inch thickness.
  • Spoon caramel over and pat on remaining pecans. Drizzle with reserved chocolate.
  • Let cool at room temperature until set, about 2 hours.
  • Do not chill.
  • Chop finished bark into irregular 1 1/2-inch chunks.
  • Store airtight at room temperature up to one month.
  • Tip: If omitting the alcohol, add an extra tablespoon of heavy cream.

Categories: Candy  Chocolate 
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