Pecan Caramel Bark – (Turtle Bark)
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Pecan Caramel Bark - (Turtle Bark)
Pecans, Caramel and Dark chocolate make up this Turtle Bark.
Ingredients
- ½ cup pecans, toasted
- 16oz Ghirardelli DARK chocolate chips
- Caramel Filling:
- • ½ cup sugar
- • 2 tablespoons water
- • 1 tablespoon butter
- • 5 tablespoon heavy cream
- *Optional Topping:
- 2 tablespoon pecans, finely chopped
- 2oz caramel sauce
Instructions
Toasting the pecans:
Place pecans on bake sheet pan and toast at 375 degrees for about 5-6 minutes then stir for even toasting and bake for about another 5-6 minutes or until nuts darken and become aromatic. Remove bake sheet from oven and set aside to cool. Once pecans are completely cooled; chop and set aside. Reserve 2 tablespoons of chopped pecans and chop it some for a finely chopped consistency; set aside for finishing.
To make the caramel filling:
Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly.
Whisk to combine (bubbles will subside upon cooling).
Set aside to cool completely.
To melt the chocolate:
Place chocolate in a heat proof bowl over (not on) simmering water and stir until melted.
Preparation:
Line 8×8 pan with parchment or wax paper
To assemble:
Pour half of melted chocolate into prepared 8×8 pan, using an offset icing spatula smooth out chocolate until an even layer is achieved. Place pan in refrigerator for 5 minutes for chocolate to slightly harden. Remove from refrigerator and pour ¼ of caramel on top and sprinkle pecans on top of caramel and gently press pecans down into caramel. Place pan in refrigerator for 7 minutes for caramel to become slightly harden. Pour remaining chocolate on top and return to refrigerator for 20 minutes for fully assembled
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 4109Total Fat: 240gSaturated Fat: 120gTrans Fat: 2gUnsaturated Fat: 105gCholesterol: 154mgSodium: 566mgCarbohydrates: 470gFiber: 41gSugar: 398gProtein: 34g
Nutrition isn't always accurate.
READING THIS HAS LEFT ME SMILING FROM EAR TO EAR!!!!!!!!!!! U GO CARAMEL QUEEN!!!! U ROCKED THIS BAKE ALONG!!! NEW FAN HERE!!! XOXO
yum, yum! A great gift idea!
I LOVE turtles so am definately going to try this for christmas. Question- if you only use 1/4 of the caramel as a layer, are you drizzling with 3/4 of the batch and will it harden on the top??
This is wonderful stuff :-). This is my first visit to your blog, so on the strength of this recipe decided to browse through your earlier entries. I’m so glad I did that. You’ve created a great spot for your readers to visit and I really enjoyed the food and recipes I found here. I’ll definitely be back. I hope you have a great day. Blessings…Mary
@deb… The recipe that I posted was directly from the baking challenge. It made about 1/2 cup of caramel. I used a little more than 1/4 cup and then used the rest to drizzle on the top. Sorry for the confusion! 🙂
@Mary … Thank you so much for the kind words. I hope that you will be back often! I promise to do my best to keep you entertained! 🙂
Dark Chocolate is my favorite. This pecan caramel bark sounds delicious! I can’t wait to taste it.