Line a baking sheet with parchment paper. Place the chopped pecans in a shallow dish nearby. Having everything ready makes this recipe easier because the candy mixture firms quickly.

Break the vanilla almond bark into small pieces. Place them in a microwave-safe bowl. Heat in short intervals, stirring after each one. Continue until the coating becomes smooth and completely melted.

Add the marshmallow creme to the melted candy coating. Stir immediately with a rubber spatula. Keep mixing until the two ingredients become smooth and evenly combined.

Let the mixture cool for several minutes. It should become easier to handle but remain soft enough to shape. Avoid letting it become completely firm before forming the log.

Place the mixture onto the prepared parchment paper. Use lightly greased hands to shape it into a long, even log. Keep the thickness consistent for attractive slices later.

Spread the chopped pecans across the work surface. Carefully roll the soft candy log through the pecans. Gently press the nuts into the surface so they stick well.

Wrap the pecan-covered log tightly in plastic wrap. Twist the ends gently to help maintain its shape. Place the wrapped log in the refrigerator until it becomes firm enough to slice.

Refrigerate the pecan log for at least two hours. Chilling helps the candy develop a firm texture. It also makes slicing much easier and helps create neat, even pieces.

Remove the chilled log from the refrigerator. Unwrap it and place it on a cutting board. Use a sharp knife to cut it into even slices about half an inch thick.

Arrange the slices on a serving plate. Let them sit at room temperature for a few minutes before serving. The center becomes softer and more pleasant as it warms slightly.