This dessert is guaranteed to put you in a good mood! The ooey gooey chocolate and caramel, the flaky crust topped with delicious crunchy pecans...wow...it might be one of the best desserts you can make!
Make this Salted Caramel Pecan Pie Bark as a delicious gift for friends or serve it at your next family gathering...either way it's going to disappear quick! If you're looking for an amazingly good dessert, then you're in the right place.
- 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 salted caramel topping
- 1/2 cup semisweet chocolate chips
- 1/2 teaspoon coarse salt
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. Do not prick the crust.
Bake 11 to 13 minutes or until golden brown.
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.
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.