Introduction

Turtle Bark is a deliciously rich and easy-to-make treat featuring smooth chocolate, gooey caramel, and crunchy pecans. Perfect for holiday gifts or a sweet snack, this no-bake dessert combines classic flavors in a beautifully swirled bark.

The image shows many triangle-shaped pieces of chocolate bark, each with three main visible layers: a dark brown glossy chocolate base, a swirled light brown caramel layer with a smooth texture on top, and a drizzle of darker chocolate lines across the surface. The bark is decorated with whole and broken pecan nuts scattered unevenly on top of the caramel layer, adding a rough, crunchy texture. The pieces are closely stacked on a white marbled surface, with some pecan nuts slightly overlapping the edges of the bark pieces. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package chocolate almond bark (20-24 oz)
25 caramel squares (about 1 1/4 cup caramel bits)
1-2 tablespoons water or heavy cream
Whole pecans, as many as you desire (some chopped)

Instructions

Step 1: Line a baking sheet with a silicone baking mat, parchment paper, or wax paper to prepare for the bark.
Step 2: Roughly chop the almond bark into smaller pieces to help it melt faster. Place the pieces in a glass bowl.
Step 3: Microwave the almond bark on 50% power for 3 minutes. Stir well, then microwave for another 1-2 minutes on 50% power. If needed, continue microwaving in 30-second intervals until fully melted. Stir often to keep it smooth.
Step 4: Place the caramel squares in a microwave-safe bowl. Add 1-2 tablespoons of water or heavy cream. Microwave for 1 minute on 50% power, stir, then microwave for an additional minute on 50% power. Continue microwaving in 30-second intervals until the caramel is melted and smooth.
Step 5: Reserve about 1/4 cup of the melted chocolate for drizzling later.
Step 6: Pour the remaining melted chocolate evenly over the prepared baking sheet and spread it smoothly with a spatula.
Step 7: Using a spoon or small cookie scoop, drop dollops of the melted caramel over the chocolate layer. Swirl the caramel and chocolate together gently with a butter knife or spatula.
Step 8: Sprinkle whole and chopped pecans evenly across the bark. Drizzle the reserved chocolate over the top to finish.
Step 9: Allow the bark to set and harden on the counter for 2-3 hours.
Step 10: Once completely set, cut the bark into pieces using a sharp knife. Store in an airtight container.

Tips & Variations

For a creamier caramel, use heavy cream instead of water when melting the caramel squares.
Mix in some sea salt flakes on top for a sweet and salty contrast.
Add other nuts like walnuts or almonds if you want more variety in texture.
Use good quality dark or milk chocolate in place of almond bark if you prefer a richer chocolate flavor.

Storage

Store Turtle Bark in an airtight container at room temperature for up to 2 weeks. Keep it away from heat to prevent melting. If your home is warm, you can refrigerate the bark for longer storage; allow it to come to room temperature briefly before serving. Reheating is not necessary.

How to Serve

A large round chocolate bark is cut into multiple uneven triangular slices arranged on light brown parchment paper over a white marbled textured surface. The bark has three distinct layers: a smooth dark brown chocolate base, a creamy caramel layer swirled openly on top, and scattered pecan halves and pieces evenly spread across. Dark chocolate drizzle creates thin random lines over the caramel and pecans, adding texture contrast. A silver spoon with caramel sits on one slice, and a few pecan halves are scattered around the edges of the parchment paper. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute real chocolate for the almond bark?

Yes, you can use good quality chocolate bars or chips instead of almond bark. Just melt the chocolate gently and proceed with the recipe as directed.

What is the best way to melt caramel squares?

Microwaving caramel squares with a tablespoon or two of water or heavy cream on 50% power in short intervals works best to prevent scorching and ensure smooth caramel.