• 1 pint Naughty & Nice Doughp
  • 1 cup brown sugar
  • 1 cup salted butter
  • 1 cup dark chocolate chips or chunks
  • 1 cup milk chocolate chips
  • Crushed pretzels, to top
  • Chopped pecans, to top



  1. Preheat the oven to 350 degrees Fahrenheit and line a couple large baking sheets with parchment paper.
  2. Scoop 1-2 tbsp of Naughty & Nice Doughp per cookie onto the lined baking sheets, making approximately 16 cookies.
  3. Bake for 12-14 minutes or until golden and slightly crisp. Let cool completely. Keep the oven preheated for a later step.
  4. Heat a medium saucepan over medium heat. Add the brown sugar and butter and melt the butter, stirring constantly, until the butter and sugar are completely combined and bubbling, about 5 minutes. It should resemble dark, thin caramel. 
  5. Meanwhile, arrange the cookies into an even layer on a parchment lined baking sheet. You can break apart the cookies and overlap them a little bit to create this layer.
  6. Pour the hot caramel mixture evenly over the layer of cookies. Transfer the baking sheet to the oven and bake for 5 minutes.
  7. Remove from the oven and sprinkle the chocolate chips over top. Return to the oven and bake for 2 minutes, until the chocolate chips are beginning to melt.
  8. Remove from the oven and use a spatula or spoon to spread the melted chocolate evenly over the top. Sprinkle pretzels and pecans evenly over the chocolate.
  9. Transfer the baking sheet to the refrigerator and chill for at least 4 hours, up to overnight. Break or cut the bark into desired shapes and pieces and enjoy!

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