7ounces60% dark chocolate2 standard chocolate bars
1tablespoonrefined coconut oil
Instructions
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, mix together the melted butter, brown sugar, cinnamon, and salt. Add the pecans and toss to combine.
Spread the pecans out on the parchment-lined baking sheet in an even layer. Bake for 6 minutes, tossing half way through. Allow the pecans to cool on the baking sheet for 10 minutes.
Meanwhile, add the chocolate pieces and coconut oil to a large bowl. Microwave in 30 second increments, mixing between each one, just until the chocolate is melted.
Add the candy coated pecans to the melted chocolate and toss to combine. Replace the parchment paper with a fresh sheet.
Transfer the chocolate covered pecans to the freshly lined baking sheet and spread out in an even layer.
Refrigerate for at least 30 minutes then break apart the pecans. Enjoy!
Notes
If you want perfectly coated individual pecans, add a few at a time to the melted chocolate and remove with a fork or slotted spoon to a parchment-lined baking sheet taking care to keep them from touching each other.Store the chocolate covered pecans in an airtight container. At room temp, they should last about 2 week. In the fridge, they should last up to 2 months. They also can be frozen for up to 6 months.