Turtle Bark Chocolate Caramel (Print Version)
# Ingredients:
→ Base
01 -
1 package (20-24 oz) chocolate almond bark, rough chopped
→ Caramel Layer
02 -
25 caramel squares (about 1 1/4 cup caramel bits)
03 -
1-2 Tbsp water or heavy cream
→ Topping
04 -
Whole and chopped pecans, to taste
# Instructions:
01 -
Line a baking sheet with a silicone baking mat, parchment paper, or wax paper. Rough chop the almond bark into smaller pieces for quicker melting and place in a glass bowl.
02 -
Microwave the glass bowl for 3 minutes on 50% power, then stir. Microwave for another 1-2 minutes on 50% power. Add more time in 30 second intervals if needed until completely melted. Continue to stir the chocolate to maintain its melted state while preparing the caramel.
03 -
Place the caramel squares in a microwave safe bowl. Add 1-2 tbsp of water or heavy cream and microwave for 1 minute on 50% power. Stir and microwave for an additional minute on 50% power. Continue heating in 30 second intervals until the caramel is fully melted.
04 -
Set aside approximately 1/4 cup of melted chocolate for final drizzling.
05 -
Pour the melted chocolate over the silicone mat, spreading evenly with a spatula. Use a spoon or small cookie scoop to drop dollops of caramel onto the bark. Swirl the chocolate and caramel together using a butter knife or spatula. Scatter both whole and chopped pecans across the surface. Drizzle the reserved chocolate over the entire bark.
06 -
Allow the bark to harden at room temperature for 2-3 hours. Once completely set, use a sharp knife to cut the bark into pieces. Store in an airtight container.
# Notes:
01 -
The bark can be stored at room temperature for up to 1 week or refrigerated for longer freshness.