Turtle Bark combines pecans, caramel, and rich milk chocolate in one simple treat that everyone loves. It’s fast to make and always disappears first!
Author’s Notes
Turtle Candy, But Make It Bark
I really love a good bark recipe. This peanut butter bark has my heart, and this cookie dough bark is almost always in my freezer for a quick afternoon pick-me-up.
So when the idea hit to turn one of my all-time favorite candies (rolo pretzel turtles, of course) into a full-on bark, I could hardly wait to grab the ingredients and bring the vision to life.
And wow, it did not disappoint. It totally blew my mind, and I couldn’t wait to share it here. I love a super sweet dessert and this one delivers. That said, if you want something less sweet, use regular toasted pecans instead of candied pecans and swap the milk chocolate for semi-sweet or dark.
But IF you have a major sweet tooth like me, go all in!
Turtle Bark Ingredients
| Ingredient | Helpful Tip |
|---|---|
| Candied Pecans or Toasted Pecans | Candied pecans make this sweeter. For less sweetness use plain toasted pecans. Always chop after measuring for accuracy. |
| Milk Chocolate Chips & Coconut Oil | Melt slowly in short bursts and stir well so the chocolate stays smooth and doesn’t overheat. Coconut oil helps it melt and set nicely. |
| Soft Caramels & Heavy Cream | Microwave in short bursts so the caramel stays soft and smooth. If over-heated it can harden and be brittle in the bark. |
| Vanilla Extract | Stir into warm caramel for extra flavor. Totally optional! |
| Flaky Sea Salt | Sprinkle a light pinch on top for a sweet and salty finish if you’d like! |
Toasting Pecans for Turtle Bark
Toasting the pecans makes them taste better and adds a nice texture (they won’t soften as quickly), but it’s optional. Here’s how you can toast them:
- In the oven: Spread the pecans on a baking sheet and bake at 350°F for 6-10 minutes, stirring halfway. Keep an eye on them so they don’t burn. Let them cool completely before chopping.
- On the stovetop: Put the pecans in a single layer in a big skillet over medium heat. Stir them often for 3-4 minutes until they smell good. Take them off the heat and let them cool, stirring now and then, before adding to the chocolate.
How To Make Turtle Bark
- Prep the pan: Line a 9 x 13 pan with parchment and chop the pecans.
- Melt chocolate: Melt chocolate with coconut oil, stir in pecans, and spread.
- Make caramel: Melt caramels with cream, add vanilla, and drizzle over the chocolate.
- Add drizzle: Melt remaining chocolate, pipe over the caramel, and add sea salt.
- Chill and cut: Refrigerate until firm, then slice into pieces.
Variations
You can easily replace the milk chocolate with semi-sweet or dark chocolate for a less sweet treat.
Storage
Leftovers?
This turtle bark doesn’t keep well at room temp, so store it in an airtight container in the fridge. Place parchment between layers to prevent sticking.
More Easy (No-Bake) Treats:
Turtle Bark
Video
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 3/4 cup candied pecans finely chopped, see note 1
- 1-3/4 + 1/3 cups milk chocolate chips divided
- 1 tablespoon coconut oil
- 15 soft caramels 1/2 cup, I use/recommend Werther's
- 1/2 tablespoon heavy cream
- 1/2 teaspoon vanilla extract optional
- Flaky sea salt optional
Instructions
- Line a 9 x 13-inch pan with parchment paper. Set aside. Finely chop the candied pecans or toast regular pecans and chop (see note 1).
- Add 1 and 3/4 cups milk chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second bursts, stirring for a full 30 seconds between each, until mostly melted. Stop microwaving and stir until completely smooth to avoid overheating. Stir in the chopped pecans, then spread the mixture onto the prepared pan in an even 1/4-inch layer.
- Add unwrapped caramels and heavy cream to a small nonstick pot. Heat over low, stirring constantly, until melted and smooth. Resist the urge to turn up the heat, since overheating makes the caramel hard and brittle. Once melted, remove from heat and stir in vanilla if using. Transfer the caramel to a piping or resealable bag (have someone help, it’s sticky and hot!) and snip off one corner. Drizzle evenly over the chocolate pecan layer.
- Melt the remaining 1/3 cup milk chocolate chips in the microwave. Transfer to a small resealable bag, snip off the tip, and pipe stripes over the caramel. Add flaky salt if desired.
- Refrigerate until fully hardened. Cut into pieces with a very sharp knife. Keep bark in an airtight container in the fridge. Place parchment between layers to prevent sticking. It gets melty at room temperature.
Recipe Notes
- To toast pecans: In the oven: Spread pecans on a sheet pan and bake at 350°F for 6–10 minutes, stirring halfway, until golden and fragrant. Cool completely before chopping. On the stovetop: Add pecans to a dry skillet over medium heat. Stir every 10 seconds for 3–4 minutes until fragrant. Remove from heat and cool fully before chopping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you use a jar of caramel sauce instead of making it?
I don’t think it would be thick enough; sorry!
This looks So Yummy! Have you ever tried using chopped up small pretzel pieces along with the pecans? I may try that when making this recipe… will add to comment if I do! But as written, I’m sure this is a Winner!
I haven’t! Sounds delicious though!
Can you use the original Caramel candy instead of the soft Chewy
The turtle bark looks incredible! I am all about anything that is caramel and chocolate, so this is just right up my alley.
Can I use dark chocolate instead of the milk chocolate?? 🙂 🙂
Yes of course! 🙂
This bark looks so yummy and I love that it is easy to make.