Dark Chocolate Bark with Buttery Pecans and Smoked Almonds

A towering pile of dark chocolate bark studded with pecans and almonds against a white background.

Studded with buttery pecans and salty smoked almonds, this decadent Dark Chocolate Bark should be on your To Make (Soon!) list. This rich bark recipe ticks all the boxes: super simple to make, just 4 ingredients, and no fancy equipment or techniques required. And of course, you’re on not not nutritious.com, so that means it’s easily made vegan or vegetarian, whatever suits you. 

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Topdown shot of Dark Chocolate Bark on a black plate. Bark is studded with buttery pecans and smoked almonds.
Dark Chocolate Bark

Dark Chocolate Bark: A Dessert for Non-Cooks

I’m going to let you in on a ‘not so secret’ secret: Even non-cooks can make this Dark Chocolate Bark. Short version: you chop nuts, melt chocolate, and stir the two together. Then just pop your creation in the fridge to harden. 

When I say super simple. I mean it, but so you’ll trust me, let’s walk through it step by step. 

First, find a large flat plate or low-rimmed baking sheet, about 8 or 9 inches or 20 to 22 centimetres. Cut out a piece of parchment paper big enough to almost cover the surface. Set it aside for now. 

Grab the pecans and almonds, a chopping board and knife, and give those lovely nuts a really rough chop, leaving some of them whole. Bark always has a rustic beauty to it, you don’t want the nuts to look perfectly uniform. 

After you’ve chopped the pecans,  gently saute them for a few minutes over low heat in butter, or even better brown butter. If you’re vegan, and in you’re not in a big rush, first make my Easy Vegan Brown Butter recipe, and use the pecans from that for this bark recipe. 

Now combine half of the pecans with half of the almonds. You will end up with two piles of nuts — each half pecans/half almonds.  This does not have to be a perfect distribution. 

Let’s get that chocolate melted. I melt mine in a small saucepan over low heat. You could also do this in a microwave on a low setting. Once the chocolate is melted, stir in half of the nuts, getting them coated in the chocolate. 

Pour the chocolate/nut mixture onto your prepared parchment, spreading the chocolate around so it’s relatively equal in height. I am repeating myself, I know, but perfection is neither necessary nor desired. Keep that thought in mind as you randomly sprinkle your other pile of nuts on top of the melted chocolate. 

Our last step is to pop the bark in the fridge until it’s hardened. If you’re in a hurry, you can even just throw it in the freezer. When you’re ready to serve the bark, place it on the counter for a few minutes, remove the parchment paper, and break the bark into uneven pieces. 

That wasn’t so bad, was it? 

Let’s Make Dark Chocolate Bark

Dark chocolate bark studded with buttery pecans and smoked almonds, on a square white plate.
Dark Chocolate Bark
Top-down view of dark chocolate bark studded with buttery pecans and smoked almonds, on a square white plate.
Dark Chocolate Bark
Dark Chocolate Bark
Prep Time
5 mins
Cook Time
4 mins
Total Time
9 mins
Course: Dessert
Cuisine: American
Keyword: dark chocolate bark, dark chocolate bark with nuts, easy bark recipe, vegan chocolate bark
Diet: vegan, vegetarian
Servings: 12
Calories: 292 kcal
Author: Sylvia Eastman
  • 300 grams dark chocolate
  • 1 cup pecans
  • 1 cup smoked almonds
  • 1 tablespoon brown butter or vegan brown butter {Or use regular butter or margarine}
  1. Prepare a low-rimmed baking sheet or large plate by lining it with parchment paper.

  2. Roughly chop the pecans and smoked almonds. 

  3. Saute the pecans in the butter or brown butter. You can skip this step if you are using the pecans left over from making Easy Vegan Brown Butter

  4. Combine half the pecans with half of the almonds. You will have two piles of pecan/almond mixture. Set aside. 

  5. Melt the chocolate over low heat, or in the microwave.

  6. Stir in one of your piles of pecan and almonds, so they are coated in the chocolate. 

  7. Pour the chocolate/nut mixture on to the prepared plate. 

  8. Sprinkle the remaining pile of pecan/almonds on top of the bark.

  9. Refrigerate until the bark is hardened. Then remove the parchment paper and break the bark into serving-sized pieces. 

Recipe Notes

Choosing Chocolate 

Use your favourite brand of dark chocolate for this. I used a 70% dark for the vegetarian version, and the Enjoy Life brand for the vegan version. (This is not a sponsored post.) You could also make this with milk chocolate if that’s what you prefer. 

Brown Butter or Vegan Brown Butter

You can make this recipe using regular butter or margarine, but if you have the time, try the version with brown butter or vegan brown butter. Making vegan brown butter involves using margarine and pecans. This chocolate bark recipe is a perfect way to use up on those buttery pecans.


The small amount of butter/margarine in this recipe makes the bark a little bit softer than traditional bark. I keep mine stored in the fridge. It will keep for at least 3-4 days, if not longer. If you can avoid eating it for that long! 

Nutritional Information

Nutrition information is based on using butter, and is an estimate only. 

Nutrition Facts
Dark Chocolate Bark
Amount Per Serving
Calories 292 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 7g 35%
Cholesterol 3mg 1%
Sodium 13mg 1%
Potassium 212mg 6%
Total Carbohydrates 15g 5%
Dietary Fiber 3g 12%
Sugars 6g
Protein 5g 10%
Vitamin A 0.9%
Vitamin C 0.1%
Calcium 2.4%
Iron 17.7%
* Percent Daily Values are based on a 2000 calorie diet.

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