Pecan Pie Cookie Bark

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5 from 7 reviews




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
  • 78 gluten free pecan cookies
  • flake salt, for garnish


  1. 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. 
  2. 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.
  3. Melt chocolate in double boiler or in the microwave.
  4. Pour chocolate on a parchment paper lined baking sheet and spread evenly throughout.
  5. 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.
  6. Place in freezer to harden for 30 minutes then break into pieces.