Turtle Bark

5 from 5 votes

Turtle Bark is a quick treat that tastes like turtle candy in bark form. Chocolate, caramel, and pecans make every bite amazing!

Prep Time15

Setting up Time2

Total Time2 15

Course: Dessert, Snack

Cuisine: American

Keyword: turtle bark

Servings: servings

Author: Chelsea Lords

Cost: $10.72

Equipment

9 x 13-inch baking pan
Parchment paper or silicone baking mat

Ingredients

3/4 cup candied pecans finely chopped, see note 1
1-3/4 + 1/3 cups milk chocolate chips divided
1 tablespoon coconut oil
15 soft caramels 1/2 cup, I use/recommend Werther's
1/2 tablespoon heavy cream
1/2 teaspoon vanilla extract optional
Flaky sea salt optional

US - Metric

Instructions

Line a 9 x 13-inch pan with parchment paper. Set aside. Finely chop the candied pecans or toast regular pecans and chop (see note 1).
Add 1 and 3/4 cups milk chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second bursts, stirring for a full 30 seconds between each, until mostly melted. Stop microwaving and stir until completely smooth to avoid overheating. Stir in the chopped pecans, then spread the mixture onto the prepared pan in an even 1/4-inch layer.
Add unwrapped caramels and heavy cream to a small nonstick pot. Heat over low, stirring constantly, until melted and smooth. Resist the urge to turn up the heat, since overheating makes the caramel hard and brittle. Once melted, remove from heat and stir in vanilla if using. Transfer the caramel to a piping or resealable bag (have someone help, it’s sticky and hot!) and snip off one corner. Drizzle evenly over the chocolate pecan layer.
Melt the remaining 1/3 cup milk chocolate chips in the microwave. Transfer to a small resealable bag, snip off the tip, and pipe stripes over the caramel. Add flaky salt if desired.
Refrigerate until fully hardened. Cut into pieces with a very sharp knife. Keep bark in an airtight container in the fridge. Place parchment between layers to prevent sticking. It gets melty at room temperature.

Video

Notes

Note 1: Measure pecans before chopping for accuracy. Candied pecans (store-bought or homemade) make this extra sweet. For a less sweet bark, use regular pecan halves and toast them first. Toasting is optional but adds great flavor.

To toast pecans: In the oven: Spread pecans on a sheet pan and bake at 350°F for 6–10 minutes, stirring halfway, until golden and fragrant. Cool completely before chopping. On the stovetop: Add pecans to a dry skillet over medium heat. Stir every 10 seconds for 3–4 minutes until fragrant. Remove from heat and cool fully before chopping.

Storage: This bark doesn’t keep well at room temp, so store it in an airtight container in the fridge. Place parchment between layers to prevent sticking.

Nutrition