Rum-Spiced Pecan Chocolate Bark

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rum-spiced pecan chocolate bark

I’ve got a spinoff recipe from my recent rum-spiced pecan butter and chocolate cookies today and it’s beautifully easy. You start by making a batch of rum-spiced pecans by cooking the chopped nuts in a rum/sugar/butter/cinnamon/cardamom mix and then let them air dry. After that all you have to do is mix them with coconut oil and bittersweet chocolate, spread the mix on an aluminum foil-lined baking sheet and let it harden in the fridge. Makes a terrific snack along with a glass of milk! :)

rum-spiced pecan chocolate bark
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Rum-Spiced Pecan Chocolate Bark

A great recipe for a delicious dark chocolate bark with rum-spiced pecans, flavored with cinnamon and cardamom.
Cook Time20 mins
Drying and Chill Time5 hrs
Total Time5 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: cardamom, chocolate, cinnamon, rum
Servings: 6
Calories: 520kcal
Author: Nicole Branan | The Spice Train

Ingredients:

For the rum-spiced pecans:

  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 2 tablespoons rum
  • 1 tablespoon brown sugar
  • 1 tablespoon unsalted butter
  • 1 cup pecans, finely chopped

For the chocolate bark:

  • 12 ounces bittersweet chocolate, finely chopped*
  • 2 tablespoons coconut oil
  • 1 cup rum-spiced pecans

Instructions:

For the rum-spiced pecans:

  • Mix granulated sugar, cinnamon and cardamom together in a bowl. Set aside.
  • Cover a baking sheet with parchment or wax paper. Set aside.
  • Add rum, brown sugar and butter to a saucepan and bring to a boil.
  • Add the pecans, then turn the heat off.
  • Stir the pecans with a rubber spatula until they are evenly coated and all the liquid has been soaked up by the nuts.
  • Sprinkle the spice mix over the nuts and stir them around.
  • Distribute the nuts onto the parchment or wax paper and separate them using a fork.
  • Let the nuts sit to dry for 3 hours.

For the chocolate bark:

  • Line a baking sheet with aluminum foil. Set aside.
  • Add chocolate, coconut oil and rum-spiced pecans to a glass bowl and set over a pot of simmering water.
  • Once the chocolate starts to melt, stir occasionally until you have a homogeneous mixture.
  • Pour the chocolate mix onto the aluminum foil and spread into an even layer using a rubber spatula.
  • Transfer the sheet to the fridge.
  • Once the bark has hardened completely break it into pieces and serve.

Notes:

*Don't use chocolate morsels; morsels have stabilizers in them that actually prevent them from melting.

Nutrition

Calories: 520kcal

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30 comments

  1. Wendi Spraker says:

    I cruised on over here to look at your latest photos and I am finding myself wanting to go raid my own chocolate stash in order to stave off my new cravings! This is a lovely photo and also a terrific recipe. Definitely on my “must try”‘ list. Thanks!!

    • Nicole B. says:

      Haha, chocolate is a great attention-getter, isn’t it? It always works on me too. :) Thank you so much for your kind words, Bobbi. And my strobe is AC.

  2. Marisa Franca @ All Our Way says:

    I love the dark photo to match the dark chocolate. Yum!! If I had some ninja clothes I could sneak in, grab a piece and run!! I’m sure you had some extras around and while you’re concentrating on the shot I could snatch it and run :-) !! Great recipe and photo!

    • Nicole B. says:

      Well, my first choice would always be a strobe, preferably with a softbox, but that would be a significant expense and if a strobe is not an option I would recommend the Lowel Ego light, it’s a decent solution, especially for the darker shots. You can do bright shots with the Lowel Ego too although in the absence of a strobe my recommended lighting solution for bright food photos would actually be natural light. :)

  3. Jay @ IndustryEats says:

    Hi Nicole,

    Great post. Great shot. Great everything. I always know I’m going to find something good when I visit your site. I wanted to tell you how much I appreciate the fact that you include the technical details with your posts. They are truly helpful. Especially the lighting details, as that seems to be the trickiest area. How do you feel about the “Lowel EGO” as a tabletop solution?

    Thanks,

    Jay G.

    • Nicole B. says:

      Thank you, Jay! I’m so glad you find my notes helpful. I would classify the Lowel EGO as a decent solution for blog food photography. I bought one about a year ago for my eBook and I was actually surprised at how well it worked for my “bright food, dark shadows” type of shots. :)

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