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\nI don’t think there is anything better than pecans<\/a> and melted chocoalte, except maybe Salted Caramel-Pecan Pie<\/a> Bark<\/a>!<\/h1>\n<\/div>\n<\/div>\n
I don’t think there is anything better than pecans<\/a> and melted chocoalte, except maybe Salted Caramel-Pecan Pie<\/a> Bark<\/a>!<\/h1>\n<\/div>\n<\/div>\n\n\n\n<\/div>\n<\/div>\n![\"Salted](\"http:\/\/images.edge-generalmills.com\/36eec9a5-a178-4f40-bf05-19e8394a37d8.jpg\")
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<\/div>\n<\/div>\n\n\n\n\nIngredients<\/h2>\n\n<\/h2>\n\n- 1 box Pillsbury\u2122 refrigerated pie crusts, softened as directed on box<\/dt>\n<\/dl>\n
\n- 1 1\/2 cups coarsely chopped pecan halves<\/dt>\n<\/dl>\n
\n- 1 cup packed brown sugar<\/dt>\n<\/dl>\n
\n- 1\/4 cup water<\/dt>\n<\/dl>\n
\n- 1 teaspoon vanilla<\/dt>\n<\/dl>\n
\n- 1\/2 cup (from 11.5-oz jar) salted caramel<\/a> topping<\/dt>\n<\/dl>\n
\n- 1\/2 cup semisweet chocolate chip\u00a0<\/dt>\n<\/dl>\n
\n- 1\/2 teaspoon coarse salt<\/dt>\n<\/dl>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n
Directions<\/h2>\n\n- \nHeat oven to 450\u00b0F. Line rectangular pan<\/a>, 15×10 inches<\/a>, with cooking parchment<\/a> paper, allowing edges to overhang 2 inches on 2 sides. Unroll pie crusts. Press crusts in bottom, cutting to fit; moisten seams with finger dipped in water, and press seams firmly to seal. Once bottom of pan is covered, use any additional crust, cut into 1\/2-inch strips, along edges of pan to thicken edges (using same method as above). DO NOT PRICK CRUST<\/a>. Bake 11 to 13 minutes or until golden brown.<\/span><\/div>\n<\/li>\n
- \nMeanwhile, in 2-quart saucepan, heat pecans, brown sugar, water and vanilla to boiling over medium heat, stirring constantly. Boil and stir 3 minutes. Immediately spread evenly over hot crust. Drizzle caramel topping evenly over pecan mixture.<\/span><\/div>\n<\/li>\n
- \nBake 3 to 5 minutes or until caramel is bubbly in center. Sprinkle with chocolate chips<\/a> and salt. Cool pan on cooling rack 30 minutes. Place pan uncovered in refrigerator about 30 minutes or until chocolate chips are set. Lift from pan by parchment edges. Peel parchment from bark; cut or break bark into about 2-inch pieces.<\/span><\/div>\n<\/li>\n<\/ol>\n
Another Pillsbury<\/a> recipe.<\/p>\n<\/div>\n<\/div>\n<\/div>\nRelated articles<\/h6>\n
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\nIngredients<\/h2>\n
Ingredients<\/h2>\n\n<\/h2>\n\n- 1 box Pillsbury\u2122 refrigerated pie crusts, softened as directed on box<\/dt>\n<\/dl>\n
\n- 1 1\/2 cups coarsely chopped pecan halves<\/dt>\n<\/dl>\n
\n- 1 cup packed brown sugar<\/dt>\n<\/dl>\n
\n- 1\/4 cup water<\/dt>\n<\/dl>\n
\n- 1 teaspoon vanilla<\/dt>\n<\/dl>\n
\n- 1\/2 cup (from 11.5-oz jar) salted caramel<\/a> topping<\/dt>\n<\/dl>\n
\n- 1\/2 cup semisweet chocolate chip\u00a0<\/dt>\n<\/dl>\n
\n- 1\/2 teaspoon coarse salt<\/dt>\n<\/dl>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n
Directions<\/h2>\n\n- \nHeat oven to 450\u00b0F. Line rectangular pan<\/a>, 15×10 inches<\/a>, with cooking parchment<\/a> paper, allowing edges to overhang 2 inches on 2 sides. Unroll pie crusts. Press crusts in bottom, cutting to fit; moisten seams with finger dipped in water, and press seams firmly to seal. Once bottom of pan is covered, use any additional crust, cut into 1\/2-inch strips, along edges of pan to thicken edges (using same method as above). DO NOT PRICK CRUST<\/a>. Bake 11 to 13 minutes or until golden brown.<\/span><\/div>\n<\/li>\n
- \nMeanwhile, in 2-quart saucepan, heat pecans, brown sugar, water and vanilla to boiling over medium heat, stirring constantly. Boil and stir 3 minutes. Immediately spread evenly over hot crust. Drizzle caramel topping evenly over pecan mixture.<\/span><\/div>\n<\/li>\n
- \nBake 3 to 5 minutes or until caramel is bubbly in center. Sprinkle with chocolate chips<\/a> and salt. Cool pan on cooling rack 30 minutes. Place pan uncovered in refrigerator about 30 minutes or until chocolate chips are set. Lift from pan by parchment edges. Peel parchment from bark; cut or break bark into about 2-inch pieces.<\/span><\/div>\n<\/li>\n<\/ol>\n
Another Pillsbury<\/a> recipe.<\/p>\n<\/div>\n<\/div>\n<\/div>\nRelated articles<\/h6>\n
<\/h2>\n\n- 1 box Pillsbury\u2122 refrigerated pie crusts, softened as directed on box<\/dt>\n<\/dl>\n
\n- 1 1\/2 cups coarsely chopped pecan halves<\/dt>\n<\/dl>\n
\n- 1 cup packed brown sugar<\/dt>\n<\/dl>\n
\n- 1\/4 cup water<\/dt>\n<\/dl>\n
\n- 1 teaspoon vanilla<\/dt>\n<\/dl>\n
\n- 1\/2 cup (from 11.5-oz jar) salted caramel<\/a> topping<\/dt>\n<\/dl>\n
\n- 1\/2 cup semisweet chocolate chip\u00a0<\/dt>\n<\/dl>\n
\n- 1\/2 teaspoon coarse salt<\/dt>\n<\/dl>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n
Directions<\/h2>\n\n- \nHeat oven to 450\u00b0F. Line rectangular pan<\/a>, 15×10 inches<\/a>, with cooking parchment<\/a> paper, allowing edges to overhang 2 inches on 2 sides. Unroll pie crusts. Press crusts in bottom, cutting to fit; moisten seams with finger dipped in water, and press seams firmly to seal. Once bottom of pan is covered, use any additional crust, cut into 1\/2-inch strips, along edges of pan to thicken edges (using same method as above). DO NOT PRICK CRUST<\/a>. Bake 11 to 13 minutes or until golden brown.<\/span><\/div>\n<\/li>\n
- \nMeanwhile, in 2-quart saucepan, heat pecans, brown sugar, water and vanilla to boiling over medium heat, stirring constantly. Boil and stir 3 minutes. Immediately spread evenly over hot crust. Drizzle caramel topping evenly over pecan mixture.<\/span><\/div>\n<\/li>\n
- \nBake 3 to 5 minutes or until caramel is bubbly in center. Sprinkle with chocolate chips<\/a> and salt. Cool pan on cooling rack 30 minutes. Place pan uncovered in refrigerator about 30 minutes or until chocolate chips are set. Lift from pan by parchment edges. Peel parchment from bark; cut or break bark into about 2-inch pieces.<\/span><\/div>\n<\/li>\n<\/ol>\n
Another Pillsbury<\/a> recipe.<\/p>\n<\/div>\n<\/div>\n<\/div>\nRelated articles<\/h6>\n
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- 1 1\/2 cups coarsely chopped pecan halves<\/dt>\n<\/dl>\n
- 1 cup packed brown sugar<\/dt>\n<\/dl>\n
- 1\/4 cup water<\/dt>\n<\/dl>\n
- 1 teaspoon vanilla<\/dt>\n<\/dl>\n
- 1\/2 cup (from 11.5-oz jar) salted caramel<\/a> topping<\/dt>\n<\/dl>\n
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- 1\/2 cup semisweet chocolate chip\u00a0<\/dt>\n<\/dl>\n
- 1\/2 teaspoon coarse salt<\/dt>\n<\/dl>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n
Directions<\/h2>\n
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- \nHeat oven to 450\u00b0F. Line rectangular pan<\/a>, 15×10 inches<\/a>, with cooking parchment<\/a> paper, allowing edges to overhang 2 inches on 2 sides. Unroll pie crusts. Press crusts in bottom, cutting to fit; moisten seams with finger dipped in water, and press seams firmly to seal. Once bottom of pan is covered, use any additional crust, cut into 1\/2-inch strips, along edges of pan to thicken edges (using same method as above). DO NOT PRICK CRUST<\/a>. Bake 11 to 13 minutes or until golden brown.<\/span><\/div>\n<\/li>\n
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Meanwhile, in 2-quart saucepan, heat pecans, brown sugar, water and vanilla to boiling over medium heat, stirring constantly. Boil and stir 3 minutes. Immediately spread evenly over hot crust. Drizzle caramel topping evenly over pecan mixture.<\/span><\/div>\n<\/li>\n- \n
Bake 3 to 5 minutes or until caramel is bubbly in center. Sprinkle with chocolate chips<\/a> and salt. Cool pan on cooling rack 30 minutes. Place pan uncovered in refrigerator about 30 minutes or until chocolate chips are set. Lift from pan by parchment edges. Peel parchment from bark; cut or break bark into about 2-inch pieces.<\/span><\/div>\n<\/li>\n<\/ol>\nAnother Pillsbury<\/a> recipe.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
Related articles<\/h6>\n
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