Caramel Pecan Turtle Bark
A no-bake fall treat layering toasted pecans, soft caramel, and melted chocolate, finished with flaky sea salt. Easy to make, easy to gift, and keeps up to 2 weeks in the refrigerator.
Equipment
- 9x13-inch (23x33 cm) baking pan
- Parchment paper
- Two microwave-safe bowls
- Rubber spatula
- Baking sheet (for toasting pecans)
Ingredients
- 1 1/2 cups pecan halves
- 20 soft caramel squares, unwrapped about 7 oz
- 2 tbsp heavy cream
- 10 oz semisweet or milk chocolate chips
- 1/2 tsp flaky sea salt
Instructions
- Preheat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 6-8 minutes, until fragrant and slightly darker. Let them cool for 10 minutes.
- Line the baking pan with parchment paper, leaving an overhang on the sides.
- Arrange the cooled pecans in a single layer on the parchment, close together but not necessarily covering every inch.
- Place the unwrapped caramels and heavy cream in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each, for 1 1/2-2 minutes total, until completely smooth.
- Drizzle the melted caramel evenly over the pecans, then use a spatula to gently nudge it to connect the nuts. Let the caramel sit for 5 minutes to firm up slightly.
- Melt the chocolate chips in a clean, dry microwave-safe bowl in 30-second bursts, stirring after each, until smooth.
- Pour the melted chocolate over the caramel and pecans and spread it into an even layer with an offset spatula or the back of a spoon.
- Sprinkle with the flaky sea salt.
- Refrigerate for 45 minutes, until completely firm.
- Lift the bark out using the parchment, then break into pieces or cut with a sharp knife.
Notes
Toast the pecans first to deepen their flavor and keep them crisp under the caramel. Stir the caramel after every 30 seconds in the microwave to avoid scorching. Add the chocolate while the caramel is still slightly warm so the layers bond together.
Troubleshooting: if the caramel is too thick to drizzle, microwave for 10 more seconds or stir in another teaspoon of cream. If the chocolate looks grainy or stiff, moisture got into the bowl, so use completely dry bowls and spatulas. If the bark is too soft to break, chill it another 15-20 minutes or cut it with a sharp knife.
Storage: store in an airtight container with parchment between layers in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
Calories per serving: ~140 kcal (estimated)
Calories per serving: ~140 kcal (estimated)