A rustic dark chocolate bark with pecans, maple, and a touch of sea salt.

This Maplewood Forest Bark brings together the richness of dark chocolate, the earthiness of pecans and pumpkin seeds, and just enough maple sweetness to tie it all together. Finished with a touch of flaky salt, it’s rustic and refined at the same time- like a treat you’d enjoy after a peaceful walk under tall trees.

Why You’ll Love This Recipe

• Rich dark chocolate base with a smooth finish.
• Crunchy pecans and pumpkin seeds for texture.
• A hint of maple adds natural sweetness.
• Flaky sea salt balances every bite.
• Quick to make with just a few ingredients.
• Perfect for gifting, snacking, or a woodland walk.

Ingredient Notes

• Dark chocolate- Choose a good-quality bar or chips that are at least 70% cocoa.
• Pecans- Roughly chop them so you get a mix of larger pieces and smaller bits. 
• Pumpkin seeds- Also called pepitas, they bring a subtle earthiness and extra texture. 
• Maple-  A drizzle of sugar-free maple syrup works beautifully, or swap in a touch of maple extract for a stronger flavor without added sweetness.
• Flaky sea salt- The salt balances the sweetness and gives each bite a little edge.

Before You Make

Do I need to temper the chocolate?
No. If you’re using Ghirardelli or similar baking chocolate, it’s made to melt smoothly without tempering. Just heat it in short intervals until glossy and pourable.

Can I swap the nuts or seeds?
Yes. Almonds, hazelnuts, or sunflower seeds all work well. Use whatever mix gives you the crunch you like best.

Does the maple make the bark sticky?
Not if you drizzle lightly. The chocolate sets around it so the bark still breaks into clean shards.

Maplewood Forest Bark

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 6 oz dark chocolate (70% or higher), chopped
• ¼ cup pecans, roughly chopped
• 2 tbsp pumpkin seeds
• 1 tsp sugar-free maple syrup (or ¼ tsp maple extract mixed with 1 tsp water)
• Pinch flaky sea salt

Instructions

1. Line a baking sheet with parchment paper.
2. Melt the dark chocolate in the microwave in 30-second intervals, stirring until smooth and glossy.
3. Spread the chocolate into a thin rectangle.
4. Scatter the pecans and pumpkin seeds across the surface.
5. Drizzle with maple syrup and finish with a sprinkle of flaky sea salt.
6. Chill until firm, then break into rustic shards.

FAQ

What’s the best way to store chocolate bark?
Keep it in an airtight container in the refrigerator for up to one week. For longer storage, freeze for up to two months.

Why does chocolate bark sometimes turn white?
That’s called bloom. It happens when cocoa butter separates but is harmless. Storing bark in a cool, consistent temperature helps prevent it.

Can I make chocolate bark without parchment paper?
Yes. A silicone baking mat or wax paper will work as substitutes.

How long does chocolate bark take to set?
Usually 30 to 60 minutes in the fridge, or about 15 minutes in the freezer if you need it quickly.

Is chocolate bark gluten-free?
Yes, as long as your add-ins (like sprinkles, chips, or flavorings) are gluten-free.

Sprinkle of Fun

Pack a little bag of Maplewood Forest Bark and take it on a woodland walk. Break off pieces as you go and enjoy the simple mix of chocolate, pecans, and maple in the fresh air. It’s a snack that feels like it belongs to the forest- perfect for turning an ordinary stroll into a tiny adventure.