Best Turtle Bark Recipes

TIPSY TURTLE BARK

Steps:

• Preheat oven to 350°F. Spread pecans on large shallow baking sheet and toast until golden brown, about 10 minutes. Transfer to plate and let cool. Line baking sheet with parchment or wax paper.
• In small bowl, combine caramels, liquor, cream, and salt. Microwave uncovered at medium power for 2 minutes. Stir with fork. Microwave at medium power for 1 additional minute. Stir until smooth and set aside.
• In medium bowl set over saucepan of simmering water, melt half chocolate, stirring occasionally. Remove from heat, add remaining chocolate, and stir until smooth. Pour half melted chocolate into small bowl and reserve.
• Stir 1 cup nuts into remaining chocolate. Transfer mixture to baking sheet, spreading to 1/4- to 1/2-inch thickness. Spoon caramel over and pat on remaining pecans. Drizzle with reserved chocolate. Let cool at room temperature until set, about 2 hours. Do not chill.
• Chop finished bark into irregular 1 1/2-inch chunks.
• Store airtight at room temperature up to one month.

GOOEY CARAMEL TURTLE BARK

Steps:

• Line a 15x10x1" cookie sheet with wax paper.
• Pour chocolate chips into a medium-sized bowl and microwave for 45 seconds, stir, then return to the microwave for 30 seconds. Stir until completely melted and smooth (you may need to throw it back into the microwave for another 30 seconds- it really just depends on the strength of your microwave). Pour melted chocolate onto prepared sheet.
• Using a flat spatula, spread chocolate out on wax paper until it's about 1/4" thick.
• Place unwrapped caramels and milk in a medium-sized bowl. Microwave for about 30 seconds, then remove and stir. Microwave again for 30 seconds, then stir until caramel is smooth and creamy (you may need to throw it back into the microwave for another 30 seconds so it can be super creamy).
• Drizzle melted caramel over chocolate, then top with chopped pecans. If desired, drizzle with additional melted chocolate.
• Place bark in the fridge for 30-45 minutes so that it can set up.
• When it has hardened, remove from fridge and use a sharp knife to chop into large pieces (or you can use your hands to break it into small pieces).

CHEWY CARAMEL TURTLE BARK

Steps:

• Line a large baking sheet with parchment paper and spread the pecan halves across the paper in a single layer. Set the tray of pecans near the stove. Combine the butter, sugar, honey, milk and salt in a heavy bottomed saucepan or deep skillet over medium heat. When the mixture has melted together and is smooth, increase the heat to medium high and continue stirring constantly with a heat proof spatula or wooden spoon. The mixture should come to a rolling boil. Let it cook until the temperature reaches 230-235 degrees, this took less than 5 minutes on my stove. Remove from the heat and stir in the vanilla.
• Pour the caramel mixture over the pecans in an even layer. Use a spatula to spread it across if needed. Chill in the refrigerator for 30 minutes or so, until the caramel is cool. Melt the chocolate and the oil in a small mixing bowl in the microwave. 50% power for 2 - 2 1/2 minutes, stopping to stir after the first minute and then every 30 seconds as needed. When most of the chocolate has melted and you are able to stir it, remove from the microwave and stir until smooth, it will continue melting as it rests.
• Pour the chocolate over the top of the caramel and pecans and spread across the caramel with a spatula. Chill in the refrigerator an additional 30 minutes, until the chocolate is firm. Remove from the refrigerator and use the parchment paper to lift the bark onto a cutting board. Use a sharp knife to slice into pieces. Place in an airtight container and store in the refrigerator. Enjoy!

KETO PECAN TURTLE BARK

Steps:

• HowToSection Chewy Keto Caramel Array
• HowToSection Turtle Bark Array

TURTLE BARK

Steps:

• Instructions 1.Line a half sheet baking pan with parchment paper (cut about 8X8 square). 2.Melt 8oz of the dark chocolate over a double boiler and let sit for 2-3 minutes. 3.Pour the chocolate into the center of the parchment paper and with a rubber spatula, spread out into an even layer to the edges or to your preferred thickness. 4.Place the chocolate in the freezer for 10 minutes while you make the caramel. 5.In a heavy bottomed saucepan over medium heat, place the sugar and melt until caramelized and it turns an amber color. With a heatproof rubber spatula move the sugar around as necessary to keep from burning. 6.Once completely caramelized, add the butter and swirl until completely melted. 7.Stir in the heavy cream and if the sugar seizes, continue to cook until smooth. Mix in the kosher salt and remove from heat. 8.Remove the chocolate from the freezer and very carefully pour the caramel over the chocolate, reserving a small amount for the top of the bark. 9.Sprinkle the chopped pecans over the caramel - reserving a few for the top and place back in the freezer for about 5 minutes to set up slightly. 10.While the bark is setting up, melt the remaining 4oz of dark chocolate over a double boiler. 11.Remove the bark from the freezer and smooth the melted dark chocolate over the top. 12.Then melt the white chocolate over a double boiler and drizzle in swirly patterns over the top of the bark. 13.Finish the bark by drizzling the remainder of the caramel over the top and sprinkling the rest of the pecans. 14.Sprinkle about 1-2 teaspoons of coarse sea salt around the top. 1