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Caramel Pecan Turtle Bark - A Rich, Crunchy Chocolate Treat

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 12 ounces semi-sweet chocolate (chips or chopped bars; you can blend with dark chocolate if you like)
  • 1 cup pecan halves (lightly toasted for best flavor)
  • 8 ounces soft caramels (store-bought cubes work well)
  • 2 tablespoons heavy cream (for smoothing the caramel)
  • 1 teaspoon vanilla extract (optional, but adds warmth)
  • 1/2 teaspoon flaky sea salt (optional, for finishing)
  • 1 tablespoon butter (optional, to make the caramel extra glossy)
  • Neutral oil or coconut oil (1 teaspoon, optional, to help the chocolate set with a nice sheen)
  • Parchment paper (for lining the pan)

Method
 

  1. Prep the pan: Line a rimmed baking sheet or a 9x13-inch pan with parchment paper. Make sure it overhangs the edges for easy lifting.
  2. Toast the pecans: Place pecans in a dry skillet over medium heat for 4–6 minutes, stirring often, until fragrant and slightly darker. Let cool.
  3. Melt the chocolate: In a microwave-safe bowl, heat chocolate in 20–30 second bursts, stirring between each. Stop when it’s mostly melted and smooth. Stir in a teaspoon of oil if using.
  4. Spread the chocolate base: Pour about two-thirds of the melted chocolate onto the lined pan. Spread into an even layer about 1/4-inch thick.
  5. Make the caramel: In a small saucepan, melt caramels with heavy cream over low heat, stirring constantly until smooth. Stir in butter and vanilla if using.
  6. Add pecans: Sprinkle toasted pecans evenly over the chocolate layer. Press lightly so they adhere.
  7. Layer the caramel: Drizzle the warm caramel over the pecans. Aim for thin ribbons rather than one thick slab, so it’s easier to bite.
  8. Top with remaining chocolate: Spoon the rest of the melted chocolate over the caramel in streaks. Use a spatula to gently swirl and cover, leaving some caramel peeking through.
  9. Finish with sea salt: Sprinkle flaky sea salt over the top. This balances sweetness and adds a little crunch.
  10. Set and chill: Refrigerate for 30–45 minutes, until firm. Avoid freezing, which can cause condensation later.
  11. Break into pieces: Lift the bark out with the parchment and break into rustic shards. If you prefer neat squares, cut with a warm knife.