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184

Salted Caramel-Pecan Pie Bark

(4)

4 reviews

25 min prep time
1 hr 40 min total time
8 ingredients
35 servings

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Part cookie, part candy and totally delicious!

Ingredients

1: box Pillsbury™ refrigerated pie crusts, softened as directed on box

1 1/2: cups coarsely chopped pecan halves

1: cup packed brown sugar

1/4: cup water

1: teaspoon vanilla

1/2: cup (from 11.5-oz jar) salted caramel topping

1/2: cup semisweet chocolate chips

1/2: teaspoon coarse salt

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Steps

1 Heat oven to 450°F. Line rectangular pan, 15x10 inches, with cooking parchment paper, allowing edges to overhang 2 inches on 2 sides. Unroll pie crusts. Press crusts in bottom, cutting to fit; moisten seams with finger dipped in water, and press seams firmly to seal. 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. Bake 11 to 13 minutes or until golden brown.
2 Meanwhile, in 2-quart saucepan, heat pecans, brown sugar, water and vanilla to boiling over medium heat, stirring constantly. Boil and stir 3 minutes. Immediately spread evenly over hot crust. Drizzle caramel topping evenly over pecan mixture.
3 Bake 3 to 5 minutes or until caramel is bubbly in center. Sprinkle with chocolate chips and salt. Cool pan on cooling rack 30 minutes. Place pan uncovered in refrigerator about 30 minutes or until chocolate chips are set. Lift from pan by parchment edges. Peel parchment from bark; cut or break bark into about 2-inch pieces.

1 Heat oven to 450°F. Line rectangular pan, 15x10 inches, with cooking parchment paper, allowing edges to overhang 2 inches on 2 sides. Unroll pie crusts. Press crusts in bottom, cutting to fit; moisten seams with finger dipped in water, and press seams firmly to seal. 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. Bake 11 to 13 minutes or until golden brown.
2 Meanwhile, in 2-quart saucepan, heat pecans, brown sugar, water and vanilla to boiling over medium heat, stirring constantly. Boil and stir 3 minutes. Immediately spread evenly over hot crust. Drizzle caramel topping evenly over pecan mixture.
3 Bake 3 to 5 minutes or until caramel is bubbly in center. Sprinkle with chocolate chips and salt. Cool pan on cooling rack 30 minutes. Place pan uncovered in refrigerator about 30 minutes or until chocolate chips are set. Lift from pan by parchment edges. Peel parchment from bark; cut or break bark into about 2-inch pieces.

Expert Tips

Using parchment paper allows you to lift out the entire batch of bark, and break it into any size pieces you want.

This is a unique and quick gift idea to make for a teacher or to bring as a hostess gift to any holiday party.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 130
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 2g 9% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 110mg; 5%
Total Carbohydrate: 17g; 6%
Dietary Fiber 0g 0% Sugars 10g
Protein: 0g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 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;

Carbohydrate Choice

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

Comments + Recipe Twists

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