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Turtle Bark

Turtle Bark has all the components of turtle candy -- toasted pecans, chocolate, and caramel! This homemade bark is simple to make and so tasty -- the perfect holiday treat.
Course Dessert, Snack
Cuisine American
Keyword turtle bark
Prep Time 15 minutes
Setting up Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 -12 servings
Calories 243kcal
Cost $5.72


  • 3/4 cup (80g) pecan halves (See Note 1)
  • 1 and 3/4 cups (311g) milk chocolate chips
  • 1 tablespoon coconut oil
  • 15 Werther's soft caramels (~1/2 cup; 96g)
  • 1/2 tablespoon heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (64g) milk chocolate chips
  • Optional: Maldon sea salt flakes


  • PREP: Line a 9x13-inch pan with parchment paper (or silicone liner or foil) and set aside. See Note 1. Toast the nut, let cool, and then coarsely chop in small pieces.
  • CHOCOLATE AND PECANS: Melt 1 and 3/4 cups milk chocolate chips and coconut oil in a microwave-safe bowl for 30-second intervals, stirring between each burst for 15-20 seconds, until the chocolate is smooth and melted. Stir the coarsely chopped pecans into the melted chocolate and then using a spatula, transfer the mixture to the prepared pan and smooth it into an even layer about 1/4th inch thick.
  • CARAMEL: In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 10-second intervals, stirring between each burst, for 20 seconds or until caramels are melted and smooth. Be careful to not overheat or rush this process or the caramels will harden and become brittle. Once melted, stir in the vanilla, and then transfer to a plastic bag (Have someone help you here -- it is sticky and thick!), and cut off one corner. Drizzle evenly and generously over the chocolate and pecan mixture.
  • TOPPING: Melt the remaining 1/3 cup milk chocolate chips (in the microwave). Pour the melted chocolate into a small plastic bag and cut off the tip. Pipe the melted chocolate over the caramel layer in stripes. If desired top with sea salt flakes.
  • LET HARDEN: Allow the bark to harden in the fridge and then cut into pieces with a very sharp knife. Store bark in the fridge (eat it out of the fridge) for up to a week.


Note 1: I recommend toasting the nuts before starting. This is optional, but adds a nice flavor and is pretty easy to do! Here are the two options:
  • In the oven: Spread the pecans on a baking sheet and bake at 350 degrees F until golden brown, stirring about halfway through. Generally, nuts will take 6-10 minutes to toast. Watch them carefully; nuts can go from toasted to burned very quickly. Make sure to let the pecans cool completely before chopping and adding to the melted chocolate.
  • On the stovetop: Spread the pecans in an even single layer in a large heavy-bottomed skillet over medium heat. Let stand for about 10 seconds and then stir. Keep stirring for about 3-4 minutes or until nuts become very fragrant. Remove from heat and let cool in the pan, stirring occasionally. Again, watch carefully to keep the nuts from burning and let them cool fully before adding to the melted chocolate.


Calories: 243kcal | Carbohydrates: 18g | Protein: 3g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 46mg | Potassium: 131mg | Fiber: 2g | Sugar: 13g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg