Turtle Bark

Pin It

My obsession with Bark continues.  I think what I love about it most is that it is so easy to make.  The hardest part is waiting for it to chill before you eat it.  I joined Danielle's at Hugs and Cookies XOXO Weekly Bake Along which you can find on her Facebook page.  This week the Bake Along was Caramel Pecan Bark - or Turtle Bark.  Yummy - I had to join!

I know the first time I made bark I used dark chocolate and decided I preferred milk chocolate.  But this recipe calls for dark chocolate so I gave it one more try - I am glad I did.  It is so delicious!

I prepared my 8x8 pan by lining it with parchment paper so the bark wouldn't stick to it.  I melted my dark chocolate chips in a double boiler and spread half of it in the pan.  Chilled it for 5 minutes and ready for the next layer which is caramel and pecans.  Is your mouth watering yet?

I didn't toast my pecans as the recipe says to do.  I love pecans the way they are and so I left them that way.  Now on to the caramel.  I was a little intimidated.  I have never made caramel or any candy and I had heard it was hard.  You must get it to a specific temperature - right?  I don't even own a candy thermometer (yet!).  But the recipe (see bottom of the post) sounded like something I could do - so what the heck!  This is an experiment you know :)

I put the sugar and water in a saucepan over medium heat and I was off.  It was a lot easier than I thought and when I was done I really did have caramel!  Much to my own amazement, not that hard!!

I don't know why the picture is sideways!!  If you know why it is doing this let me know!!


I took the bark out of the fridge, added a layer of caramel and pecans and put it back in the fridge.  One more layer of chocolate, then more caramel and pecans and voila!  You are done.  I did chill it after the final layer for quite awhile - say 30 minutes.  Which is an eternity when you are waiting to try it.  I loved it, in fact I am eating it right now :)


Turtle Bark - Recipe by Hugs and Cookies XOXO (slightly modified)

-16 oz dark chocolate chips
-1/2 cup plus 2 tablespoons pecans (separated)

Caramel Filling:
- 1/2 cup sugar
- 2 tablespoons water
- 1 tablespoon butter
- 5 tablespoons heavy cream

1. Line an 8x8 pan with parchment paper.

2.  For the Caramel Filling (You can do this!):
Put sugar and water into a saucepan over medium low heat stirring until sugar is dissolved.  Increase heat to high using the handle of the pot to give the pot a swirl to keep the mixture moving.  Do not stir directly at this point.  The mixture will start to bubble when it turns medium amber in color (approximately 5-7 minutes), add the butter and heavy cream to the saucepan.  The mixture will bubble a lot!!  Whisk to combine.  Set aside and cool completely.  Reserve 2 tablespoons for topping.

3.  Pour half of the melted chocolate into your pan and smooth.  Place pan in refrigerator for at least 5 minutes. 

4.  Remove from refrigerator and pour all of caramel except 2 tablespoons into pan.  Gently sprinkle 1/2 cup of pecans onto the caramel and press into caramel lightly with your hand.  Place in refrigerator for 7-10 minutes. 

5.  Pour remaining chocolate on top and refrigerate for 20 minutes so the bark can set.

6.  When bark is set sprinkle top with 2 tablespoons of pecans.  Place your remaining 2 tablespoons of caramel in plastic sandwich bag.  Cut small corner of bag off and drizzle caramel over pecans.  Enjoy!!!

Shared With:

Sweetology - Tea Party Tuesday
Crazy for Crust - Crazy Sweet Tuesday
Junk in Their Trunk - Link it Up Wednesday
These Peas Taste Funny - Link It Up Thursday