Who in the world would say no to a sweet made of chocolate and caramel? Buttery caramel when mixed with dark chocolate and used as a topping or anything of that kind, it makes a match made in heaven. When roasted pecans are added to the heavenly combination, it becomes tastier with a nutty flavor and soft, sticky caramel melting in mouth. This recipe tastes a way lot better than those turtle bites brought from the store.
Even though it requires a bit of patience and effort when cooking caramel, it is worth every second spent. Apart from having the barks at home on a holiday evening, they are also good for gift-giving on a special occasion too. Let us now get into the recipe of the turtle bark. The recipe involves just 5 major steps as follows; toasting the pecans, melting the chocolate chips, making the caramel, assembling the bark candy, and finally topping.
Recipe For The Chewy Caramel Turtle Bark:
½ cup Pecans
1 tbsp Butter
½ cup Sugar
2 tbsp Water
5 tbsp Heavy cream
1/8 tsp Kosher Salt
½ tsp Vanilla extract
1 cup Chocolate chips
1 tsp Coconut oil
Methods Of Preparation-
The important step of this recipe is to toast the pecans for flavor extraction. For that, preheat the oven to 375°F. Take a baking tray and line it up with a parchment sheet, spread the pecan halves to the sheet such that they are in a single layer. Roast the pecans for about 5 minutes and until you smell the roasted flavor. Allow it to cool down and set it aside.
In the second step, chocolate chips are to be melted. To do this, you will have to follow the double boiling method. Place a bowl of water in the gas stove, simmer it and place another bowl over the simmering bowl and add chocolate chips to it, drop a little of oil to the chips and keep stirring to melt it well. When done, remove from the stove.
Take a pan and throw the toasted pecan halves into it. Now pour half of the chocolate mixture to the pecan halves and spread it evenly to form a layer. Keep it in the refrigerator for up to 5 minutes to cool down and for the chocolate to harden its texture and shape.
The fourth important step of the recipe is the caramel making. For this, take a medium sauce pan and place it on a stovetop in medium heat. To the pan, add sugar and water, keep stirring the liquid until you see the last sugar crystal dissolve. Make sure to avoid the formation of crystals on the sides or gently remove them with a spatula or brush. As the sugar dissolve, increase the flame and add butter, salt and heavy cream to the liquid. Continue stirring the mixture gently to combine all the ingredients and until it reaches a rolling boil. When you see the liquid obtain a dark brown color, remove it from the flame and add vanilla extract to the liquid, mix well, and set it aside to cool down.
This step requires assembling the contents made previously to form turtle bark. Remove the pan that we kept in the refrigerator and pour the caramel mixture made on the previous step to the bark. Top the caramel layer with chopped toasted pecans and press it gently to fix. Place it in the refrigerator for few minutes to harden the caramel and then remove it from the fridge, add the remaining melted chocolate over it, place again in the refrigerator for 20 minutes for final setting. Remove it, and top it with chopped pecans, drizzle caramel if any left, cut down into desired shape and sizes and serve.