How To Make Spicy Chocolate Bark with Pecans
Preview: Get this recipe for how to make Spicy Chocolate Bark with Pecans here. The pecans are great by themselves for snacking and salads.
Raise your hand if you have a wicked sweet tooth. Mine is up, too. For over two years I’ve been trying to cut sugar from my diet–as much as one can without being a total freak.
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I’ve read that eventually one loses his taste for sweets. “How long does it take?” is what I’m asking.
Keep reading to learn how to make this easy treat for the holidays, gift-giving, or to eat all by yourself (that’s me).
About Trader Joe’s 85% Chocolate Bar:
I make Spicy Chocolate Bark with The Dark Chocolate Lover’s Chocolate Bar from Trader Joe’s. It’s 85% chocolate. Yes, I know it contains a little sugar, but every heart needs some chocolate. Right?
Reviews of this particular brand vary (here and here for starters), however, it’s cheap and suits this candy perfectly, IMHO.
Ultimately, melting and spreading it thin makes it taste like pieces of chocolate that fall off of a Dairy Queen dipped cone. Sweet! (Chocolate and Vanilla Angel Food Cake with Dip-Cone Icing has the same taste phenomena.)
Alternatively, I’ve tried sugar-free chocolate. Not worth it in my opinion. Maybe I haven’t tried the right brand.
On the other hand, if 85% chocolate is too bitter for you, try 72%, or even bittersweet chocolate.
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Are you trying to eat Keto?
Use Swerve or a similar sugar substitute when making the pecans. Using Swerve will cause the pecans to brown more quickly. Keep your eye on them when baking and stir more frequently.
Dark Chocolate Bark with Spicy Pecans is a two-step process but still very easy. First, bake the spicy pecans. (Recipe below.) Dare ya’ not to nibble.
Second, after pecans have cooled, chop and add them to melted and tempered chocolate. Finally, chill before breaking into pieces.
That’s it. No worries about sugar crystals, using a thermometer or stirring for hours.
How to make Spicy Pecans:
Kitchen Secret: These cayenne-spiced pecans have multiple uses. For example, try them coarsely chopped and added to a chicken salad for an interesting layer of flavor and crunch. Or, sprinkle them over any green salad, especially delicious with a strawberry or poppy seed dressing. In addition, I’m thinking these would be wonderful in brownies but haven’t tried that yet.
Making the Spicy Chocolate Bark
More Candy Recipes:
- Chocolate Chip Cookie Truffles — Valentine’s Day Treat
- Crunchy Candied Nuts You Can Make in a Microwave
- A Simple Peanut Butter Fudge Recipe
If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula
Spicy Chocolate Bark Recipe with Pecans
Ingredients
- 3 tablespoons unsalted butter
- 1 egg white - (from a large egg)
- ¾ teaspoon salt - table or sea salt
- 2 tablespoons sugar - granulated
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Hungarian paprika
- ¾ teaspoon cayenne pepper
- 2 ¼ cups pecan halves
- 7 ounces bittersweet chocolate - (each package of my favorite 85% chocolate is 3.5 ounces)
Instructions
Directions for the Spicy Pecans:
- Melt butter and set aside to cool.
- Combine egg white and salt in a small bowl and beat/whisk until foamy.
- Mix in sugar, Worcestershire, paprika, and cayenne pepper.
- Stir in cooled butter and pecans.
- Cover a cookie sheet with aluminum foil (I like non-stick foil) or a silicone baking sheet.
- Spread pecans over sheet in an even layer.
- Bake at 325 degrees F for 30-40 minutes, stirring every 10 minutes. Allow to cool.
Directions for the Dark Chocolate Bark:
- Melt 3/4 of chocolate in the microwave set on MEDIUM. I start with 1-1/2 minute, then stir. Thereafter, stir every 30 seconds until chocolate is melted.
- Chop remaining bar very finely. Add to melted chocolate and stir until all chocolate is melted.
- Line a large baking sheet (or two smaller ones) with wax paper. Spread chocolate out as thin as you possibly can. Chill. When hard, break into bite-size pieces, but not too big. Store in the fridge or freezer. This candy definitely “melts in your hands.”
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.