Pecan Pie Cookie Bark
- Prep Time: 45 minutes
- Total Time: 45 minutes
Ingredients
Scale
For the caramel sauce:
- 1 cup heavy cream or full fat coconut milk
- 1 cup fine maple sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon coarse sea salt
For the bark:
- 1/3 cup toasted pecans
- 1 cup mini chocolate chips, melted + extra for garnishing
- 7–8 gluten free pecan cookies
- flake salt, for garnish
Instructions
- Make caramel sauce: In a small saucepan over medium heat, combine all the ingredients. Stir until completely combined. Bring to boil then set a time for 12 minutes, being sure not to let the mixture boil over. After 12 minutes, reduce the heat to low and simmer for 5 more minutes or until the caramel coats the back of a spoon. Remove from heat, let cool for 5 minutes.
- While the caramel sauce cooks, preheat oven to 350 degrees F. Place pecans on baking sheet and in the oven to roast for 10 minutes until dark and fragrant.
- Melt chocolate in double boiler or in the microwave.
- Pour chocolate on a parchment paper lined baking sheet and spread evenly throughout.
- Add cookies to melted chocolate along with toasted pecans. Use a spoon to spread caramel throughout the chocolate. Sprinkle chocolate chips on top along with flake salt.
- Place in freezer to harden for 30 minutes then break into pieces.
Notes
Find it online: https://paleomg.com/pecan-pie-cookie-bark/