The only change I'd make for next time is sauteing the nuts in a little butter and salt. So you get the salty and sweet. I did roast the nuts in the oven a little bit, but a little salt? Oh that would be so good. I did not use almond bark - I used dark chocolate chips - mostly because I really like dark chocolate and my body hates milk, so milk chocolate (and almond bark) is not something up my alley. Easy to make and reminds me of my Aunt Kathi who past a few years ago - love it.
Turtle Bark
1 package chocolate almond bark, 20-24 oz (or dark chocolate)
25 caramel squares, equal to about 1 & 1/4 cup caramel bits
1-2 Tbsp water or heavy cream
whole pecans, as many as you desire, I chopped some of them
Instructions
Line a baking sheet with either a silicone baking mat, parchment paper or wax paper.
Rough chop the almond bark into smaller pieces for quicker melting. Place in a glass bowl.
Microwave the glass bowl for 3 minutes on 50% power, stir. Microwave for another 1-2 minutes on 50% power. Add more time in 30 second intervals if needed until melted. Continue to stir the chocolate to keep it melted while you melt the caramel.
Place the caramel squares in a microwave safe bowl. Add 1-2 tbsp of water or heavy cream and microwave for 1 minute on 50% power. Stir. Microwave for an additional minute on 50% power, continue for 30 second intervals until the caramel is melted.
Reserve a small amount of chocolate for drizzling, about 1/4 cup.
Pour the melted chocolate over the silicone mat, spreading smooth with a spatula. Use a spoon or small cookie scoop and drop dollops of caramel on the bark. Swirl the chocolate and caramel together with a butter knife or spatula. Add the pecans (chopped and whole). Drizzle the remaining chocolate over the bark.
Allow the bark to harden on the counter for 2-3 hours. Using a sharp knife, cut the bark into pieces once it’s completely set. Store in an airtight container.
Line a baking sheet with either a silicone baking mat, parchment paper or wax paper.
Rough chop the almond bark into smaller pieces for quicker melting. Place in a glass bowl.
Microwave the glass bowl for 3 minutes on 50% power, stir. Microwave for another 1-2 minutes on 50% power. Add more time in 30 second intervals if needed until melted. Continue to stir the chocolate to keep it melted while you melt the caramel.
Place the caramel squares in a microwave safe bowl. Add 1-2 tbsp of water or heavy cream and microwave for 1 minute on 50% power. Stir. Microwave for an additional minute on 50% power, continue for 30 second intervals until the caramel is melted.
Reserve a small amount of chocolate for drizzling, about 1/4 cup.
Pour the melted chocolate over the silicone mat, spreading smooth with a spatula. Use a spoon or small cookie scoop and drop dollops of caramel on the bark. Swirl the chocolate and caramel together with a butter knife or spatula. Add the pecans (chopped and whole). Drizzle the remaining chocolate over the bark.
Allow the bark to harden on the counter for 2-3 hours. Using a sharp knife, cut the bark into pieces once it’s completely set. Store in an airtight container.
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