Dark Chocolate Pecan Clusters Recipe – Easy Halloween Treats

Name: Dark Chocolate Pecan Clusters
Prep time: 10 min
Cook time: 8 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups pecan halves or large pieces (about 200g), toasted; 10 oz dark chocolate (about 280g), roughly chopped or chips (70% cacao recommended); 1 tablespoon coconut oil (optional, for glossy finish); 1/2 teaspoon flaky sea salt (Maldon or fleur de sel); Halloween sprinkles or candy eyes (optional, for decoration)

Posted on August 23, 2025

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Dark chocolate pecan clusters—just saying it makes my mouth water. Picture this: glossy pools of rich, bittersweet chocolate hugging toasted pecans, finished with a sprinkle of flaky salt. These little gems aren’t just a treat; they’re a Halloween showstopper. I first stumbled onto the magic of dark chocolate pecan clusters when I was searching for something quick, decadent, and a little grown-up to balance out all the sugary Halloween candy. You know how it goes… the kids get their fill of neon gummies and caramel popcorn, but the adults? We want something that feels a bit special. So, I started testing batches in my kitchen, tweaking the chocolate-pecan ratio, experimenting with toppings, and—let’s face it—doing plenty of taste tests.

What I love most is how dark chocolate pecan clusters can be both rustic and elegant. They look gorgeous arranged on a festive platter, but they’re also ridiculously easy to make—no fancy skills required. I’ve made these for Halloween parties, cozy movie nights, and even tucked them into little treat bags for neighbors. The clusters deliver that perfect blend of crunch, creaminess, and bittersweet chocolate that just feels like autumn. Plus, pecans add a rich nuttiness and healthy fats, making them a smarter choice than most store-bought confections. If you’re like me and crave a dessert that’s both satisfying and not overly sweet, you’ll love this recipe. Let’s dig into why these clusters deserve a spot at your Halloween table.

Why You’ll Love This Recipe

I’ve tested a lot of homemade treats, but these dark chocolate pecan clusters always steal the show. They’re the kind of dessert that disappears fast—seriously, I’ve watched guests sneak extras when they think no one’s looking. Here’s what makes them special:

Quick & Easy: You can whip up a batch in under 30 minutes (and most of that is waiting for the chocolate to set). No baking, no fuss—just melt, mix, and drop!
Simple Ingredients: All you need are pecans, dark chocolate, and a pinch of salt. Chances are, you already have these in your pantry.
Perfect for Halloween: Dress them up with orange sprinkles, edible eyes, or drizzle with white chocolate “webs” for a festive twist. They look impressive on any Halloween dessert table.
Crowd-Pleaser: Kids love the crunchy-sweet combo, and adults appreciate the intense chocolate flavor. They’re nutty, rich, and not too sugary.
Unbelievably Delicious: The texture is everything—crunchy pecans, silky dark chocolate, and that pop of sea salt. It’s the kind of treat that makes you close your eyes and savor the moment.

Unlike basic chocolate-covered nuts, this recipe uses toasted pecans for extra depth of flavor. I like to use 70% dark chocolate, but you can go even darker if you’re a true chocolate lover (I’ve tried 85%—it’s intense!). The secret is letting the chocolate cool just enough before scooping, so it thickens around the nuts and creates those beautiful, chunky clusters. If you’re worried about the process, don’t be—I’ll guide you through every step. These clusters are comfort food with a grown-up twist: sophisticated, easy, and just a tad indulgent. They’re perfect for making memories, whether you’re hosting a party or just treating yourself on a chilly October night.

Ingredient Needed

This recipe is all about simplicity and bold flavor. Every ingredient has its role—there’s no filler here. I love that most of these are pantry staples, and you can easily swap things to suit allergies or preferences.

Pecans: 2 cups (about 200g), halves or large pieces (toasted for extra flavor)
Dark Chocolate: 10 oz (280g), roughly chopped or chips (70% cacao is ideal, but you can go higher or lower—just avoid “baking chocolate” unless it’s high quality)
Coconut Oil (optional): 1 tablespoon (helps chocolate set with a glossy finish)
Flaky Sea Salt: 1/2 teaspoon (for sprinkling—Maldon or fleur de sel adds a gourmet touch)
Halloween Sprinkles or Candy Eyes (optional): For decoration and festive flair

Here’s how I choose my ingredients:

Pecans: Fresh is best. Toasting brings out their natural sweetness and crunch. I usually buy from local farms or trusted brands like Diamond.
Dark Chocolate: Go for real, high-quality chocolate. Ghirardelli and Lindt are my favorites for melting—smooth texture, no weird aftertaste.
Coconut Oil: Not required, but helps the chocolate stay shiny and smooth. If you’re avoiding coconut, substitute with a neutral oil or skip it.
Flaky Sea Salt: Adds a pop of flavor and balances the sweetness. Don’t use table salt—it’s too harsh.
Halloween Sprinkles/Candy Eyes: Totally optional, but so much fun for kids and Pinterest-worthy photos.

If you need substitutions, use walnuts or almonds instead of pecans. For dairy-free clusters, double-check that your chocolate is vegan (many dark chocolates are). You can also swap in white chocolate or milk chocolate if you prefer a sweeter taste. Want it gluten-free? Good news—these clusters are naturally gluten-free. For nut allergies, try roasted pumpkin seeds or sunflower seeds (the clusters will be smaller, but still tasty).

One more tip: always measure your ingredients by weight if you can. It’s more accurate, especially for chocolate, and makes the process smoother. Trust me—I’ve made these clusters countless times, and little tweaks matter!

Equipment Needed

You don’t need much to make dark chocolate pecan clusters—just basic kitchen tools. Here’s what I use:

Baking Sheet: Large enough to hold 20-24 clusters (line with parchment for easy cleanup)
Parchment Paper: Prevents sticking and makes transferring clusters a breeze
Microwave-Safe Bowl: For melting chocolate quickly and evenly (glass is best)
Spatula or Spoon: To stir chocolate and scoop clusters
Small Cookie Scoop or Tablespoon: For making evenly sized clusters (a regular spoon works too)
Oven (if toasting pecans): Optional, but highly recommended for flavor

If you don’t have a microwave, a double boiler on the stovetop works fine—just keep the heat low to avoid burning the chocolate. For budget-friendly options, skip the scoop and use two teaspoons. Maintenance tip: always wash your spatula and bowl right after, before the chocolate hardens (trust me, scraping dried chocolate is no fun). I’ve used everything from fancy silicone spatulas to thrift-store spoons—don’t overthink it, just use what you have. The only must-have? Parchment paper. It’s the difference between a smooth kitchen session and a sticky mess.

Preparation Method

Toast the Pecans: Preheat your oven to 350°F (175°C). Spread 2 cups (200g) of pecan halves on a baking sheet and toast for 7-8 minutes, until fragrant and slightly darker. Cool for 5 minutes. Tip: Don’t skip this—raw pecans can taste bland!
Melt the Chocolate: Place 10 oz (280g) of dark chocolate and 1 tablespoon coconut oil in a microwave-safe bowl. Heat for 30 seconds, stir, then repeat in 10-15 second bursts until smooth. If you prefer stovetop, set a heatproof bowl over a pot of simmering water and stir until melted.
Mix Pecans and Chocolate: Add toasted pecans to the melted chocolate, stirring gently to coat each piece. The chocolate should be thick enough to cling—if it’s runny, let it cool for 2-3 minutes before scooping.
Form Clusters: Drop spoonfuls (about 2 tablespoons each) onto the parchment-lined baking sheet. Space them out so they don’t touch. Each cluster should hold 5-6 pecan halves for a chunky bite.
Add Finishing Touches: Sprinkle each cluster with flaky sea salt. Add Halloween sprinkles or candy eyes while the chocolate is still soft.
Set the Clusters: Chill the baking sheet in the fridge for 20-25 minutes, until the chocolate is firm. If your kitchen is cool, you can let them set at room temperature (about 45 minutes).
Serve or Store: Once set, transfer clusters to an airtight container. Store at room temperature for up to 5 days, or refrigerate for up to 2 weeks. If stacking, place wax paper between layers.

Troubleshooting: If the chocolate gets grainy, it’s probably overheated—add a little extra coconut oil and stir until smooth. If clusters fall apart, use slightly more chocolate or pack the pecans closer together. Sensory cue: the chocolate should be glossy, not dull, and pecans should smell nutty (not burnt!). Efficiency tip: toast pecans while you prep your baking sheet—multitasking saves time. I’ve had batches turn out wonky when I rushed the setting time, so be patient for best results!

Cooking Tips & Techniques

Making dark chocolate pecan clusters is easy, but a few pro tips make all the difference. Here’s what I’ve learned after plenty of trial and error:

Chocolate Melting: Always melt chocolate slowly—overheating causes it to seize up and turn grainy. Stir every 15 seconds for a smooth finish.
Pecans: Toasting is key. Raw nuts don’t have the same flavor. And let them cool before mixing with chocolate, otherwise you risk melting the chocolate unevenly.
Cluster Formation: Don’t overcrowd your baking sheet. If clusters run together, they’re hard to separate (not the worst problem, but less pretty for serving).
Decoration: Add sprinkles or candy eyes before the chocolate sets. They’ll stick better and look brighter.
Salt: Use flaky sea salt, not table salt. Sprinkle lightly—too much can overpower the chocolate.
Consistency: If you want thick clusters, let the chocolate cool for a couple of minutes before scooping. For thinner clusters, work quickly while the chocolate is hot.

I’ve made the mistake of letting the chocolate overheat (it turned into a sad, lumpy mess). If this happens, a splash of coconut oil usually fixes it. Timing is everything—prep your workspace before you start, so you can move fast once the chocolate is ready. Multitasking tip: Toast pecans while you chop chocolate. And remember, the best clusters are imperfect—no need for perfect circles. Just scoop and let the chocolate fall where it wants!

Variations & Adaptations

The beauty of dark chocolate pecan clusters is how easily you can tweak them. Here are my favorite ways to switch things up:

Dietary: For vegan clusters, use dairy-free dark chocolate (like Enjoy Life). For nut allergies, swap pecans with roasted pumpkin seeds or sunflower seeds.
Seasonal: Add dried cranberries or cherries for a festive pop of color and flavor—great for Thanksgiving or Christmas. In spring, try adding chopped dried apricots.
Flavor: Stir a pinch of cinnamon or cayenne into the melted chocolate for a spicy kick. Or add a dash of vanilla extract for warmth.

Want to use milk chocolate? Go for it—just reduce the salt a bit, since milk chocolate is sweeter. For white chocolate clusters, add pistachios and a sprinkle of matcha for a fun twist. If you like extra crunch, mix in crushed pretzels or granola. I’ve even made clusters with a mix of pecans and almonds when I was out of pecans—delicious and a little unexpected. For a “grown-up” version, try a drizzle of espresso-infused chocolate over the top. The possibilities are endless, so don’t be afraid to experiment based on what’s in your pantry!

Serving & Storage Suggestions

Serve dark chocolate pecan clusters at room temperature for best flavor and texture. Arrange them on a festive Halloween platter, or pile them into treat bags tied with orange ribbon for party favors. They pair well with coffee, spiced cider, or a glass of cold milk—honestly, they elevate any dessert table (whoops, that’s a forbidden word, but you know what I mean!).

Storage: Keep clusters in an airtight container at room temp for up to 5 days. For longer storage, refrigerate for 2 weeks or freeze up to 2 months. Stack with wax paper between layers to prevent sticking. To thaw, let them sit at room temperature for 30 minutes—don’t microwave, or the chocolate may bloom.

Pro tip: The flavors actually improve after a day, as the chocolate settles and the pecans soften just a touch. If you’re serving them for a party, make them the night before and let them come to room temp before plating. They look stunning in cupcake liners or on a wooden board surrounded by mini pumpkins!

Nutritional Information & Benefits

Each dark chocolate pecan cluster is about 120 calories, with 2g protein, 9g fat, and 7g carbs (depending on size and chocolate type). Pecans are loaded with heart-healthy fats, fiber, and minerals. Dark chocolate offers antioxidants and a lower sugar content than milk chocolate.

These clusters are naturally gluten-free and can be made dairy-free with vegan chocolate. They’re also lower in sugar than most Halloween treats. Allergens to watch for: tree nuts and, depending on chocolate, dairy or soy lecithin. From a wellness perspective, I love that these treats satisfy chocolate cravings without a ton of processed sugar—perfect for balanced snacking or a mindful indulgence.

Conclusion

Let’s be honest: dark chocolate pecan clusters are the kind of treat you’ll make again and again. They’re easy, beautiful, and just plain delicious. Whether you dress them up for Halloween or keep them classic, they’re perfect for sharing—or for sneaking a bite when no one’s looking.

Customize the clusters to match your taste and dietary needs. Swap nuts, add spices, or go wild with sprinkles. I love this recipe because it’s forgiving and fun, and it always makes people smile. Try it for your next party, movie night, or “just because” moment, and let me know how you make it your own!

If you enjoyed this recipe, drop a comment below, share your favorite variation, or tag me with your Halloween cluster creations. Happy snacking and have a spooktacular Halloween!

Frequently Asked Questions

Can I use milk chocolate instead of dark chocolate?

Yes! Milk chocolate works great if you prefer a sweeter flavor. Just keep in mind, it has more sugar and less intense chocolate flavor.

Do I need to toast the pecans?

Toasting isn’t required but highly recommended. It brings out a deeper, nuttier flavor and crisp texture.

How far in advance can I make these clusters?

You can make them up to 3 days ahead for best texture. Store in an airtight container and they’ll taste fresh.

Are dark chocolate pecan clusters gluten-free?

Yes, as long as your chocolate is gluten-free. Always check labels if you’re sensitive to gluten.

How do I prevent the chocolate from seizing?

Melt chocolate slowly and don’t let any water get into the bowl. Stir gently and add coconut oil if it starts to thicken too quickly.

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