Chocolate turtle bark is a crowd pleasing dessert that is forgiving and simple to make, yet impressive for your next holiday event! Or for just enjoying alone at home. Either, or.
Chocolate turtle bark is a dessert for the last minute planner. The person who just doesn’t have the time to wrap their head around a complicated recipe, but can’t stand showing up empty handed. The person who wants to run in and out of the grocery store for just a couple of ingredients, not a laundry list of baking stuff they are never going to get through. And the person who most definitely likes to steal a bite or five in the process.
If this is you, this recipe is about to become one of your go-tos!
I thought these Chocolate Coconut Macaroons with Caramel Drizzle were my fave; well, I may have been wrong. While those are a strong contender (think Almond Joys and Samoas Girl Scout Cookies had a baby), this turtle bark may have just squeezed its way into first place.
How to make Chocolate Turtle Bark
One of the things I love most about chocolate turtle bark is that it’s fool proof. There are just a few ingredients, easy measurements (that you can safely mess up), no long prep or cook time, and it’s forgiving.
Here’s how you’ll get it done:
Step 1: Prepare your baking sheet. You’ll want to use wax or parchment paper so that it’s easy to handle the turtle bark once it has set.
Step 2: Melt the chocolate in a microwave safe bowl, stirring in intervals. Alternatively, use the double boiler method. Pour the chocolate over the prepared baking sheet and let sit.
Step 3: Roughly chop your pecans and sprinkle half over the setting chocolate. Set the rest aside.
Step 4: Unwrap and melt the caramel in a microwave safe bowl, again, stirring in intervals. Drizzle over the setting chocolate and sprinkle with the remaining pecans.
Step 5: Place the baking sheet in the refrigerate and let it set for about 15 minutes. Once the chocolate has hardened, break the turtle bark into pieces, or cut into triangles using a sharp knife.
Step 6: Store at room temperature in an airtight container; refrigerating will harden the caramel.
For recommended melting times, check out the full recipe at the end of this post.
Looking for other dessert recipes? You may also like:
- Chocolate Coconut Macaroons with Caramel Drizzle
- M&M Cookie Bars
- Soft & Chewy Peanut Butter Oatmeal Cookies
- Warm Bourbon Peach Crisp (with Vanilla Bean Ice Cream)
- S’mores Rice Krispie Treats
- 12oz Semisweet or Milk Chocolate
- 20 Caramels
- 2/3 cup Pecans
- 1 1/2 tbsp Milk or Cream
- Line a baking sheet with wax or parchment paper.
- Melt the 3/4 of chocolate chips or chunks in a microwave safe bowl for 30 seconds. Remove and stir. Repeat for a total of 1.5 to 2 minutes until almost completely melted (it will be mostly smooth with some soft chunks).
- Add the remaining chocolate chips or chunks and stir until completely melted and smooth. Do not feel like you have to return to the microwave and add more heat! The hot chocolate will melt the fresh chocolate.
- Pour the melted chocolate evenly over your prepared baking sheet. Use a rubber spatula to spread it to about 1/4 - 1/3 inch thick, depending on preference. Set aside.
- Roughly chop pecans and sprinkle half over the chocolate.
- While chocolate is setting, unwrap the individual caramels and place in a microwave safe dish. Add milk or cream and melt for 30 seconds. Remove and stir. Repeat until caramel is about halfway melted. Continue stirring until smooth.
- Drizzle melted caramel over the chocolate, and then top with the remaining pecans. Lightly press pecans into the bark if necessary.
- Refrigerate for about 15 minutes, or until the turtle bark has set/hardened. Break into pieces or slice into triangles using a sharp knife.
- Store in an airtight container at room temperature.
SAVE THIS RECIPE FOR LATER: