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Salted Caramel-Pecan Pie Bark

Salted Caramel Pecan Pie Bark recipe

Part cookie, part candy and totally delicious!

Ingredients

Instructions

  1. Heat oven to 450 degrees F.
  2. Line rectangular pan, 15 x 10 inches, with cooking parchment paper, allowing edges to overhang 2 inches on 2 sides.
  3. Unroll pie crusts. Press crusts in bottom, cutting to fit; moisten seams with finger dipped in water, and press seams firmly to seal.
  4. Once bottom of pan is covered, use any additional crust, cut into 1/2-inch strips, along edges of pan to thicken edges (using same method as above). DO NOT PRICK CRUST.
  5. Bake for 11 to 13 minutes or until golden brown.
  6. Meanwhile, in 2-quart saucepan, heat pecans, brown sugar, water and vanilla to boiling over medium heat, stirring constantly. Boil and stir 3 minutes.
  7. Immediately spread evenly over hot crust.
  8. Drizzle caramel topping evenly over pecan mixture.
  9. Bake for 3 to 5 minutes or until caramel is bubbly in center.
  10. Sprinkle with chocolate chips and salt.
  11. Cool pan on cooling rack for 30 minutes.
  12. Place pan uncovered in refrigerator for about 30 minutes or until chocolate chips are set.
  13. Lift from pan by parchment edges.
  14. Peel parchment from bark; cut or break bark into about 2-inch pieces.

25 min prep time
1 hr 40 min total time
Yield: 35 servings

Nutrition Facts Serving Size: 1 Serving Calories 130 Calories from Fat 60 Total Fat 7g 11% Saturated Fat 2g 9% Trans Fat 0g 0% Cholesterol 0mg 0% Sodium 110mg 5% Total Carbohydrate 17g 6% Dietary Fiber 0g 0% Sugars 10g 10% Protein 0g 0%

% Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0%

Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Reprinted with permission from Pillsbury.


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