Toast the Pecans:
Preheat your oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5-7 minutes until fragrant. Let cool.
Make the Caramel Mixture:
In a saucepan, melt butter over medium heat. Stir in brown sugar, heavy cream, vanilla extract, and salt. Bring to a gentle boil, stirring constantly, for about 2-3 minutes until smooth and slightly thickened.
Layer the Bark:
Spread the toasted pecans evenly on the prepared baking sheet. Pour the caramel mixture over the pecans, spreading it evenly. Sprinkle the chocolate chips on top while the caramel is still warm.
Melt and Swirl:
Wait 2-3 minutes for the chocolate chips to soften, then gently spread with a spatula or swirl for a marbled effect.
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