Gooey Caramel Turtle Bark Recipes

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SALTED CARAMEL CHOCOLATE BARK



Salted Caramel Chocolate Bark image

Salted Caramel Chocolate Bark recipe tastes like homemade turtles, but without all the work! This quick, easy dessert is a hit every Christmas holiday.

Provided by Melissa Erdelac

Categories     Dessert

Time 15m

Number Of Ingredients 5

11 ounce bag quality chocolate chips, ((at least 60% cacoa))
19 unwrapped caramels, ((about half 11 ounce bag))
1 tablespoon milk or cream
3/4 cup chopped pecans
fluer de sel or coarse sea salt, (for sprinkling)

Steps:

  • Prepare a baking sheet with wax paper or parchment paper. Set aside.
  • Place two-thirds of the bag of chocolate in a microwave safe bowl. Microwave on high in 15-30 seconds intervals, stirring each time, until chips are completely melted. This will take about 2 minutes total, but watch carefully the last 45 seconds. (If using a thermometer to take temperature it should read 110-115ºF / 43-48ºC)
  • Add the remaining one-third of the bag of chocolate and stir to combine and melt. Continue to stir until all the chocolate is melted, smooth, and glossy. Don't be tempted to put it back in the microwave to finish melting added chips. Let it sit a minute and stir again. It will eventually melt from the residual heat. (If using thermometer to take temperature it should read 88-90ºF / 31-33ºC )
  • Pour melted chocolate on prepared baking sheet, RESERVING 2-3 TABLESPOONS TO DRIZZLE ON TOP. Use an offset spatula to spread chocolate to about 1/4" thick. Set aside while melting caramel.
  • Place unwrapped caramels and milk in another microwave safe bowl. Melt on high in 30 second intervals until mixture is hot throughout, but caramels are about 50% melted. Remove for microwave and stir until smooth and caramels fully melt. This will take up to a minute of stirring. Drizzle caramel over chocolate layer. (CHOCOLATE DOES NOT NEED TO BE SET BEFORE DRIZZLING ON CARAMEL)
  • Immediately sprinkle with chopped pecans and drizzle with remaining chocolate (can reheat chocolate for a bit it has started to harden). Sprinkle drizzled chocolate with fleur de sel or coarse sea salt.
  • Refrigerate for 10-15 minutes, or until set. Do not break into pieces until chocolate is completely set. Remove from refrigerator to serve and store or caramel will become hard.

Nutrition Facts : Calories 298 kcal, Carbohydrate 33 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 1 mg, Sodium 80 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving

SALTED CARAMEL TURTLE FUDGE BARS



Salted Caramel Turtle Fudge Bars image

These Salted Caramel Turtle Fudge Bars are crunchy, creamy, and chewy! And the best part is they're so easy to make.

Provided by Ashley Manila

Categories     Dessert

Time 2h45m

Number Of Ingredients 12

1/2 cup unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 teaspoon salt
1 cup all-purpose flour
16 ounces semi-sweet chocolate, finely chopped
(1) 14 ounce can sweetened condensed milk
2 and 1/2 tablespoons unsalted butter, cut into small bits
1 teaspoon pure vanilla extract
1/2 cup salted caramel sauce
1/2 cup toasted pecans, roughly chopped
1 teaspoon flaky sea salt

Steps:

  • Preheat oven to 350 degrees (F). Line an 8x8-inch baking pan with parchment paper, allowing two of the sides to overlap. Spray the parchment - and any exposed pan - with non-stick baking spray; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla extract, confectioners' sugar, and salt until light and fluffy; about 2 to 3 minutes. Gradually beat in the flour, mixing just until combined. The mixture will be a little crumbly.
  • Dump the mixture into the prepared pan and spread (or press firmly, if need be) it into an even layer. Bake for 14 to 15 minutes, or until lightly browned. Set aside to cool while you prepare the fudge topping.
  • In a microwave-safe bowl, combine the chopped chocolate, sweetened condensed milk and butter. Microwave, uncovered, on low, in 30 second increments, stirring in between each increment, until the chocolate is completely melted; stir mixture smooth. Stir in vanilla extract. Spread mixture over the shortbread, smoothing with a spatula into an even layer. Pour salted caramel on top of the chocolate mixture, then sprinkle with the toasted pecans. Refrigerate until firm; about 2 hours. Cut into small squares and serve.

TIPSY TURTLE BARK



Tipsy Turtle Bark image

Provided by Tracey Seaman

Categories     Bourbon     Rum     Microwave     Chocolate     Nut     Dessert     Bake     Christmas     Pecan     Spirit     Whiskey     Edible Gift     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 1 1/2 pounds

Number Of Ingredients 6

2 cups pecan halves
1 cup (about 24) caramel candies, such as Kraft, unwrapped
1 tablespoon rum, bourbon, or whisky (see tip, below)
1 1/2 teaspoons heavy cream
1/4 teaspoon salt
1 pound high-quality semisweet chocolate, finely chopped

Steps:

  • Preheat oven to 350°F. Spread pecans on large shallow baking sheet and toast until golden brown, about 10 minutes. Transfer to plate and let cool. Line baking sheet with parchment or wax paper.
  • In small bowl, combine caramels, liquor, cream, and salt. Microwave uncovered at medium power for 2 minutes. Stir with fork. Microwave at medium power for 1 additional minute. Stir until smooth and set aside.
  • In medium bowl set over saucepan of simmering water, melt half chocolate, stirring occasionally. Remove from heat, add remaining chocolate, and stir until smooth. Pour half melted chocolate into small bowl and reserve.
  • Stir 1 cup nuts into remaining chocolate. Transfer mixture to baking sheet, spreading to 1/4- to 1/2-inch thickness. Spoon caramel over and pat on remaining pecans. Drizzle with reserved chocolate. Let cool at room temperature until set, about 2 hours. Do not chill.
  • Chop finished bark into irregular 1 1/2-inch chunks.
  • Store airtight at room temperature up to one month.

CHEWY CARAMEL TURTLE BARK



Chewy Caramel Turtle Bark image

Chewy caramel, crunchy pecans and dark chocolate are combined in this simple homemade candy that is far better tasting than any turtle you can buy in the store. bark recipe inspired by Chocolate Chocolate and More caramel recipe barely adapted from Alaska From Scratch

Provided by Mary Younkin

Number Of Ingredients 10

Caramel Ingredients:
1/2 cup butter
1 cup brown sugar
1/4 cup honey
7 ounces sweetened condensed milk (half of a 14 ounce can, just over 1/2 cup's worth)
1/8 teaspoon kosher salt
1/2 teaspoon vanilla
2 cups pecan halves
2 cups semi-sweet or bittersweet chocolate chips
1 teaspoon coconut oil

Steps:

  • Line a large baking sheet with parchment paper and spread the pecan halves across the paper in a single layer. Set the tray of pecans near the stove. Combine the butter, sugar, honey, milk and salt in a heavy bottomed saucepan or deep skillet over medium heat. When the mixture has melted together and is smooth, increase the heat to medium high and continue stirring constantly with a heat proof spatula or wooden spoon. The mixture should come to a rolling boil. Let it cook until the temperature reaches 230-235 degrees, this took less than 5 minutes on my stove. Remove from the heat and stir in the vanilla.
  • Pour the caramel mixture over the pecans in an even layer. Use a spatula to spread it across if needed. Chill in the refrigerator for 30 minutes or so, until the caramel is cool. Melt the chocolate and the oil in a small mixing bowl in the microwave. 50% power for 2 - 2 1/2 minutes, stopping to stir after the first minute and then every 30 seconds as needed. When most of the chocolate has melted and you are able to stir it, remove from the microwave and stir until smooth, it will continue melting as it rests.
  • Pour the chocolate over the top of the caramel and pecans and spread across the caramel with a spatula. Chill in the refrigerator an additional 30 minutes, until the chocolate is firm. Remove from the refrigerator and use the parchment paper to lift the bark onto a cutting board. Use a sharp knife to slice into pieces. Place in an airtight container and store in the refrigerator. Enjoy!

GOOEY CARAMEL TURTLE BARK



Gooey Caramel Turtle Bark image

Provided by Six Sisters

Yield 8

Number Of Ingredients 4

1 (12 oz) bag semi-sweet chocolate chips
1 (4.35 oz) bag Werther's Soft Caramels, unwrapped
1 1/2 tablespoons heavy cream or milk
1/2 cup chopped pecans

Steps:

  • Line a 15x10x1" cookie sheet with wax paper.
  • Pour chocolate chips into a medium-sized bowl and microwave for 45 seconds, stir, then return to the microwave for 30 seconds. Stir until completely melted and smooth (you may need to throw it back into the microwave for another 30 seconds- it really just depends on the strength of your microwave). Pour melted chocolate onto prepared sheet.
  • Using a flat spatula, spread chocolate out on wax paper until it's about 1/4" thick.
  • Place unwrapped caramels and milk in a medium-sized bowl. Microwave for about 30 seconds, then remove and stir. Microwave again for 30 seconds, then stir until caramel is smooth and creamy (you may need to throw it back into the microwave for another 30 seconds so it can be super creamy).
  • Drizzle melted caramel over chocolate, then top with chopped pecans. If desired, drizzle with additional melted chocolate.
  • Place bark in the fridge for 30-45 minutes so that it can set up.
  • When it has hardened, remove from fridge and use a sharp knife to chop into large pieces (or you can use your hands to break it into small pieces).

CHEWY CARAMEL TURTLE BARK



Chewy Caramel Turtle Bark image

Make and share this Chewy Caramel Turtle Bark recipe from Food.com.

Provided by Cathleen Colbert

Categories     Candy

Time 2m

Yield 1 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 cup brown sugar
1/4 cup honey
7 ounces sweetened condensed milk (half of a 14 ounce can, just over 1/2 cup's worth)
1/8 teaspoon kosher salt
1/2 teaspoon vanilla
2 cups pecan halves
2 cups semi-sweet chocolate chips
1 teaspoon coconut oil

Steps:

  • Line a large baking sheet with parchment paper and spread the pecan halves across the paper in a single layer. Set the tray of pecans near the stove. Combine the butter, sugar, honey, milk and salt in a heavy bottomed saucepan or deep skillet over medium heat. When the mixture has melted together and is smooth, increase the heat to medium high and continue stirring constantly with a heat proof spatula or wooden spoon. The mixture should come to a rolling boil. Let it cook until the temperature reaches 230-235 degrees, this took less than 5 minutes on my stove. Remove from the heat and stir in the vanilla.
  • Pour the caramel mixture over the pecans in an even layer. Use a spatula to spread it across if needed. Chill in the refrigerator for 30 minutes or so, until the caramel is cool. Melt the chocolate and the oil in a small mixing bowl in the microwave. 50% power for 2 - 2 1/2 minutes, stopping to stir after the first minute and then every 30 seconds as needed. When most of the chocolate has melted and you are able to stir it, remove from the microwave and stir until smooth, it will continue melting as it rests.
  • Pour the chocolate over the top of the caramel and pecans and spread across the caramel with a spatula. Chill in the refrigerator an additional 30 minutes, until the chocolate is firm. Remove from the refrigerator and use the parchment paper to lift the bark onto a cutting board. Use a sharp knife to slice into pieces. Place in an airtight container and store in the refrigerator. Enjoy!

Nutrition Facts : Calories 5570.3, Fat 357.1, SaturatedFat 145, Cholesterol 311.5, Sodium 1455.3, Carbohydrate 636.1, Fiber 39, Sugar 582.3, Protein 49.5

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