Toffee Pecan Chocolate Bark Recipe
This triple layered Toffee Pecan Chocolate Bark Recipe uses graham crackers as a crunchy base with chocolate pecan topping!
Equipment
- 2 Saucepans // one for melting the butter-sugar mixture, one for the double boiler method to melt the chocolate
- Baking Tray // 8 x 4 Inch
- Heatproof bowl
Ingredients
- 8 rectangular vegan graham crackers enough to fill the baking dish - may be more than 8 depending on the size of your crackers
- 1/4 cup vegan butter
- 1/4 cup brown sugar or coconut sugar
- 6 tbsp vegan dark chocolate chips
- 2 tbsp chopped pecans
Instructions
- Line the baking tray with the graham crackers side by side.
- Melt the butter and sugar over medium heat in a saucepan. Allow it to boil, then turn the heat to medium-low for 4 minutes, constantly stirring. If you stop stirring, the butter and sugar will separate and mess up the recipe. Pour this evenly over top of the graham crackers.
- Bake this at 350F for 8 minutes. Once done, remove from oven.
- Add the chocolate chips to a heatproof bowl and place over a saucepan filled with water over low-medium heat on the stovetop, constantly stirring (this is a double boiler method, so the chocolate is not in direct contact with the heat).
- Once the chocolate is fully melted, pour over top of the graham cracker toffee in the baking dish. Immediately sprinkle with chopped pecans.
- Place in the fridge or freezer for 2 hours to harden. Once hardened, cut into pieces and serve! See storage notes below.
Notes
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Storage
- Store in an airtight container or covered in plastic wrap in the refrigerator for up to two weeks or in the freezer for up to three months.