I am a chocoholic. My favorite treats to eat during the holidays, or anytime really, have chocolate in them. As much as I love sugar cookies and the like, I’ll usually choose chocolate over a non-chocolate treat. If I’m going to consume the calories, it may as well be chocolate calories! My favorite treat to make during the holidays is Pecan Bark, a recipe I found in a magazine published in the weekend newspaper (Parade, or something like that). I love, love, love pecan pie and this candy is like little bites of pecan pie. Well, what’s better than pecan pie? Pecan pie with chocolate! A little sprinkle of chocolate chips makes this recipe my absolute bliss. Enjoy!
Chocolate Pecan Bark
Chocolate Pecan Bark
(this is not a low-FODMAP recipe)
Ingredients
24 graham cracker squares
1 cup chopped pecans
1/2 cup mini semi-sweet chococalte chips
1 cup unsalted butter (no substitutes)
1 cup firmly-packed brown sugar
Directions
- Preheat oven to 350 degrees F.
- Line a 15″ x 10″ rimmed cookie sheet with aluminum foil. (Important! Make sure your sheet will fit in the freezer before starting the recipe. If it doesn’t fit, you can use a couple of smaller pans that will fit.) Sray foil lightly with cooking spray. Place graham crackers in a single layer on the foil. Sprinkle evenly with pecans and chocolate chips.
- In a medium saucepan over medium-low heat melt butter. Add brown sugar and stir and cook until mixture comes to a full boil. Boil for 1 minute.
- Pour butter mixture evenly over the pecans, chocolate chips and graham crackers. Bake in preheated oven for 10 minutes.
- After baking, immediately place the cookie sheet in the freezer. Freeze for 1 hour. Break into pieces and store tightly covered at room temperature.
Here are a couple other chocolate treats I’ve made for the holidays.
