Introduction
Praline Christmas Bark is a festive, sweet, and buttery holiday treat that combines crunchy pecan praline pieces with smooth chocolate. It’s simple to prepare, irresistible to eat, and perfect for gifting or adding to a holiday dessert platter.
Description
This bark features a layer of melted chocolate topped with a homemade pecan praline mixture. Once chilled and broken into pieces, it delivers a perfect balance of rich chocolate, caramel-like praline, and nutty crunch. It stores well and can be made several days in advance.
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Ingredients
For the chocolate layer
12 ounces semi-sweet chocolate chips or chopped chocolate
1 teaspoon vanilla extract (optional)
For the praline topping
1 cup pecans, roughly chopped
1 cup brown sugar, packed
½ cup unsalted butter
¼ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon heavy cream (optional, makes praline smoother)
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Instructions
1. Prepare the pan
Line a baking sheet with parchment paper or a silicone mat.
2. Melt the chocolate
Place chocolate chips in a heatproof bowl and melt using a microwave in 20-second bursts or over a double boiler. Stir until smooth.
Spread the melted chocolate evenly over the lined baking sheet. Set aside.
3. Make the praline topping
In a saucepan over medium heat, combine butter, brown sugar, and salt.
Bring to a gentle boil and cook for 2 to 3 minutes until slightly thickened.
Remove from heat and stir in vanilla and heavy cream (if using).
Fold in chopped pecans.
4. Assemble the bark
Pour the warm praline mixture over the chocolate layer. Use a spatula to spread it evenly.
5. Chill
Place the tray in the refrigerator for about 45 minutes or until fully set.
6. Break into pieces
Once firm, remove from the pan and break into bark-style shards.
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Tips
Toast the pecans lightly before using for deeper flavor.
Use high-quality chocolate for the best texture and snap.
If the praline mixture thickens too quickly, warm it for a few seconds to loosen it.
Store the bark in an airtight container in the refrigerator for up to two weeks.
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Variations
White Chocolate Bark: Replace semi-sweet chocolate with white chocolate for a sweeter holiday look.
Dark Chocolate Espresso: Add ½ teaspoon espresso powder to the melted chocolate.
Mixed Nuts: Replace pecans with almonds, walnuts, or a combination.
Salted Caramel Drizzle: Add a thin drizzle of caramel sauce on top before chilling.
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Corrections
If the praline becomes grainy, it usually means the sugar crystallized. To fix:
Add 1 to 2 tablespoons of water and reheat gently until smooth.
Do not stir excessively once it begins boiling.
If the chocolate separates or becomes thick:
Re-melt slowly and stir gently until smooth.
Avoid any water contact with the chocolate.
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Enjoy
Serve your Praline Christmas Bark on a holiday dessert table, package it as a homemade gift, or keep a secret stash for yourself. It’s simple, festive, and guaranteed to become a yearly favorite.