Caramel Turtle Bark

This Caramel Turtle Bark combines rich chocolate, gooey caramel, and crunchy pecans for a super easy homemade candy ! It's only 5 ingredients, and practically fail proof! Such a great no bake treat that feels fancy, but is secretly so easy.

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Course: Dessert

Cuisine: American

Keyword: Caramel, Caramel Pecan Bark, chocolate, Chocolate Bark, Turtle Bark

Prep Time: 10

Cook Time: 3

Resting Time: 2

Total Time: 13

Servings: pieces

Calories: 191kcal

Ingredients

16 oz Chocolate Chips
4 oz Pecans (chop some)
7 oz Soft Caramel Candies (unwrapped, about 28 caramels)
1 TBS Half and Half (or Heavy Cream)
1 tsp Flakey Sea Salt

Instructions

Line a large cookie sheet with parchment paper. Set it aside.
Add the chocolate chips to a large microwave safe bowl and microwave in 30 second increments, stirring as much as you can after each until you can stir the chocolate smooth. Make sure not to overheat the chocolate, let it melt as you stir it and not fully melt in the microwave. 16 oz Chocolate Chips
Dollop about 80% of the chocolate on top of the parchment paper and spread it thinly over the top of the parchment, about 1/8 to 1/4 inch thick.
Sprinkle the pecans evenly over the top of the chocolate. Save a few of them for later. 4 oz Pecans
Add the caramel and the half and half to a medium microwave safe bowl and microwave in 30 second increments. Stir after each until you can stir the caramel completely smooth. It should only need about 1 minute. 7 oz Soft Caramel Candies, 1 TBS Half and Half
Use a spoon to drizzle the caramel over the top of the chocolate and pecans.
Sprinkle a few more pecans on top.
Take the remaining chocolate and drizzle it over the top of the bark randomly. You can use a spoon, or scoop it into a ziptop bag and snip the corner off.
Sprinkle the top all over with the flakey sea salt. 1 tsp Flakey Sea Salt
Let the candy sit until both the chocolate and caramel are set. Use your hands or a knife to break the bark into pieces.

Notes

Do not over Heat the Chocolate: You want to microwave the chocolate as little as possible. It will continue melting out of the microwave from its own heat, and your stirring. If you over heat it the chocolate can seize (meaning it will actually get hard again, like its burned) or will be more likely to have chocolate bloom. (It is till edible with bloom, white spots, just won't look as pretty)
Toast the Pecans: To enhance the flavors of the pecans, toast them to give them an extra nutty flavor, and an extra crunchy texture. You can spread them in an even layer on a baking sheet and bake at 350 F for 5 to 10 minutes, stirring every couple of minutes until they are a deep golden brown, and fragrant. Watch closely at the end so they don't burn.

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