Salty-Sweet Maple Pecan Dark Chocolate Bark (With a Kick)

If you’re anything like me, you got very excited about that first cold front—thinking, "Here it is! Fall is finally here!"—only to be hit with a swift return to summer the next day. Classic false fall.

Still, the pumpkins came out. The cozy garlands in oranges, reds, and yellows made their way up. Maybe you lit a cinnamon apple pie candle—or in my case, a bourbon spiced toddy candle that smells like a warm hug. There’s a good chance you even celebrated with a Pumpkin Spice Latte.

But here’s the real truth: whether or not the weather is cooperating, it’s fall recipe season. And I’m here for it.

Soups. Casseroles. Harvest salads. And of course, fall desserts.

The Inspiration: Sweet but Not Too Sweet

This warmer weather has been putting a little damper on the full fall comfort food fantasy, so I wanted something that felt autumnal but didn’t require a hot oven and a sugar coma.

Also, I needed something not too high in sugar. My husband is known to sneak into the kitchen and polish off half a tray of baked goods in one night. I swear he has low blood sugar and a radar for sweets.

So, this recipe needed to be:

• Easy

• Not too sweet

• Full of fall flavor

• Satisfying enough to share (or hoard, no judgment)
  
  

Dark Chocolate + Nuts + Maple = Autumn Magic

I started with dark chocolate, which is naturally lower in sugar but still gives you that rich, indulgent flavor. Then I added pecans, because pecan pie has been living rent-free in my brain since August.

For sweetness, pure maple syrup adds a natural, earthy fall vibe that works so well with toasted nuts. And because I love a little surprise in my sweets, I finished it with cinnamon, sea salt flakes, and just a whisper of cayenne pepper for a tiny kick at the end.

This recipe came together entirely by feel, I freehanded most of it, and honestly, you should too. Use this as a guide, but trust your instincts.

Maple Pecan Dark Chocolate Bark Recipe

Ingredients:

• 1 (12 oz) bag of dark chocolate chips

• 1 cup chopped pecans

• 1–2 oz pure maple syrup

• Sprinkle of cinnamon

• Sprinkle of sea salt flakes

• Small pinch of cayenne (optional, for heat)
  

Instructions:

1. Melt the Chocolate
   In a microwave-safe bowl, melt the dark chocolate chips, stirring every 30 seconds until fully melted and smooth.
   

2. Pour and Spread
   Pour the melted chocolate onto a parchment-lined baking sheet or non-stick cookie sheet. Spread into a thick, even layer.
   

3. Prepare the Pecan Mixture
   In a skillet over medium heat, add chopped pecans, maple syrup, cinnamon, and cayenne. Cook until the syrup thickens and the pecans start to darken slightly. Stir frequently so nothing burns.
   

4. Assemble the Bark
   Spread the warm maple-pecan mixture evenly over the chocolate layer. It may be sticky, so press gently and intentionally to get good coverage.
   

5. Add Finishing Touches
   Sprinkle sea salt flakes generously over the top. This will balance out the sweetness and bring out all the warm, nutty flavors.
   

6. Chill
   Place the tray in the refrigerator (or freezer if you're in a rush) until fully set. A few hours or overnight works best.
   

7. Break and Store
   Once hardened, break the bark into rustic pieces and store in an airtight container. It’s fine at room temperature, but I personally love keeping it in the fridge for that satisfying snap.

Perfect Wine Pairing: 2017 Vintage Port – Rum Barrel Aged

What makes this chocolate bark truly shine? Pairing it with a small glass of our 2017 Vintage Port – Rum Barrel Aged Edition.

This limited release is everything you want in a fall wine pairing. Aged using traditional Solera methods and finished for six months in rum barrels from our distillery, this Port is bold, warming, and deeply layered—just like the season.

The flavor profile is a match made in fall-dessert heaven:

• Chocolate-covered cherries echo the richness of the dark chocolate

• Dried cranberry adds brightness to each bite

• Toasted vanilla and caramel from the oak mirror the maple-sweetened pecans

• A hint of orange zest lifts the palate

• And the rum barrel finish brings a subtle spice that perfectly complements that pinch of cayenne
  

With its creamy texture and indulgent warmth, this Port is a cozy fireside companion for your maple pecan bark. Whether you're sharing it with friends or sneaking a late-night square solo (no shame), this pairing is the ultimate autumn indulgence.

Why You'll Love This Dark Chocolate Bark

• It’s shareable. Great for gatherings, potlucks, or gift boxes.
  

• It’s fall-flavored without being too rich. That touch of cinnamon and maple brings just enough seasonal flavor.
  

• It’s customizable. Try it with walnuts, almonds, dried cranberries, or a drizzle of caramel.
  

• It’s easy to make and doesn’t require baking. Perfect for those in-between summer-and-fall days.
  

Tips for Making It Your Own

• Swap pecans for toasted almonds and maple syrup for honey if you're looking for a different flavor profile.
  

• Add a handful of dried cherries or cranberries for a chewy contrast.
  

• Top with pumpkin seeds or sunflower seeds for a little extra crunch and color.
  

• Make it spicy by upping the cayenne or even adding a pinch of chipotle powder.
  

A Guilt-Friendly Sweet Treat

Now you’ve got a delicious, low-maintenance, and semi-healthy-ish fall treat that satisfies the sweet tooth without going full sugar overload. And yes, your husband can polish off the entire container in one night without quite as much guilt.

Enjoy this salty-sweet, nutty, chocolatey, autumn-inspired bark. And hey, if that cold front actually sticks around next week, light your coziest candle, cut a slice, and call it a win.

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Carrie Miller is Kiepersol's
Social Media & Community Specialist.