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5 from 1 vote

Salted Dark Chocolate Pecan Bark {THM-S, Sugar Free, Low Carb}



  • In a microwaveable container, melt chocolate chips with coconut oil. Heat for 30 second intervals to avoid scorching. (Mine was done in 2 thirty-second intervals). (This could also be done using a double boiler.)
  • Stir chocolate until it is smooth, then add pecans and stir well.
  • Pour onto a parchment lined baking pan and smooth out.
  • Sprinkle with coarse salt.
  • Place in freezer to harden. (Can be refrigerated or left at room temperature after it has hardened.)
  • Break into pieces and enjoy!


You could possibly use Skinny Chocolate for this in place of the chocolate chips, but the flavor and texture will not be the same. If you decide to try it, I would recommend using an 8x8 pan lined with parchment paper instead of the baking sheet.