Caramel, pecans, and dark chocolate are combined in this simple homemade caramel turtle bark candy. If you like chocolate turtles, you’re going to flip for this easy shortcut recipe!
Chocolate Turtles
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.
I still can’t believe how much this tastes like store-bought chocolate turtles, only better, because well, dark chocolate makes everything better. (If dark chocolate isn’t your thing, feel free to make this with milk or semi-sweet chocolate instead.)
Chocolate Pecan Turtles
The caramel stays nice and the perfect soft and chewy, even straight out of the refrigerator, so consider yourself warned, this is going to call to you at all hours. I highly recommend making this turtle bark and immediately sharing it with some friends.
I’ve made this a couple of times now and played with the recipe a bit. If you are pressed for time, the bark is very simple, and other than the cooking time for the caramel, it comes together with just a few minutes effort.
Chocolate Pecan Turtles
While the bark is super simple to make and we love the variety of piece sizes and how easy it is to make and store. You can use this recipe for a more traditional chocolate pecan turtle.
If you’re feeling a little more ambitious, cut apart the caramel pecan layer into even size squares. Dip the individual pieces in chocolate to make bite-size turtle candies.
To dip the candies place the caramel pecan square into the melted chocolate. Using two forks retrieve the piece and place it on parchment paper to rest and allow the chocolate to cool and set.
Kitchen Tip: I used this sheet pan and this saucepan to make this recipe.
Turtle Bark Recipe
Caramel Ingredients
- butter
- brown sugar
- honey
- sweetened condensed milk
- kosher salt
- vanilla
To easily measure condensed milk (when you need less than the full can) it’s best to weigh it. I recommend pouring it into a jar over a scale. (This is the kitchen scale I use. It’s both inexpensive and reliable.)
If you don’t own a scale and you need exactly half the can, you can pour it side by side into two jars and simply eyeball it. It won’t be as precise, but it will be close enough.
Turtle Bark Ingredients
- pecan halves
- semi-sweet or bittersweet chocolate chips
- coconut oil
- caramel sauce (separate recipe)
Turtle Bark Instructions
- 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 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. Bring the mixture to a rolling boil. Cook until the temperature reaches 230-235°F, about 5 minutes. 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 ½ 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 it 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 for 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.
Easy Chocolate Turtle Bites:
Let the caramel and pecan layer chill in the refrigerator for about an hour. Using a very sharp knife to slice it into bite-size pieces. Place in the refrigerator again for about 30 minutes.
Melt the chocolate and the oil in a small mixing bowl in the microwave at 50% power for 2 – 2 ½ minutes, stopping to stir after the first minute and then every 30 seconds as needed.
Take each caramel piece and dip it into the melted chocolate. Using two forks to drain the excess chocolate off the candy and lift it from the bowl.
Place on a parchment-lined tray and repeat with all the pieces and chill in the refrigerator until firm. Place in an airtight container and store in the refrigerator.
Easy Christmas Candy
It is so much fun to make special treats and candy at Christmas time. I do admit spending hours upon hours doing tedious candy-making isn’t quite my style. Rather I love creating delicious and beautiful versions of our favorites that anyone can recreate easily.
Quick and easy 5 Minute Fudge Recipe is hands down my favorite thing to add to a cookie tray. Creamy dark chocolate peppermint fudge is topped with crushed candy canes for a wonderful Christmas treat.
White Chocolate Fudge filled with pecans and swirled with caramel might be the ultimate treat for a holiday tray.
Have you ever topped fluffy, chewy marshmallows, with a generous layer of dark chocolate and crunchy candy canes? This is your nudge to do it! They are perfect on a holiday hot chocolate bar.
Peppermint bark is the classic holiday treat that everyone loves. Smooth, sweet chocolate combines with cool peppermint to make a delightful homemade candy that people just can’t get enough of.
But let’s be honest. Is it even the holidays if you don’t make Buckeyes? They remain the one constant, must-have for so many friends.
Caramel Turtle Bark
Ingredients
Caramel Ingredients
- ½ cup butter
- 1 cup brown sugar
- ¼ cup honey
- 7 ounces sweetened condensed milk half of a 14 ounce can, just over ½ cup’s worth
- ⅛ teaspoon kosher salt
- ½ teaspoon vanilla
Turtle Bark Ingredients
- 2 cups pecan halves
- 2 cups semi-sweet or bittersweet chocolate chips
- 1 teaspoon coconut oil
Instructions
-
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 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. Bring the mixture to a rolling boil. Cook until the temperature reaches 230-235°F, about 5 minutes. 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 ½ 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 it 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 for 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.
Notes
Let the caramel and pecan layer chill in the refrigerator for about an hour. Then use a very sharp knife to slice it into bite-size pieces. Place in the refrigerator again for about 30 minutes. Melt the chocolate and the oil in a small mixing bowl in the microwave. 50% power for 2 – 2 ½ minutes, stopping to stir after the first minute and then every 30 seconds as needed. Dip each caramel piece into the melted chocolate and then use two forks to drain the excess chocolate off the candy. Place on a parchment-lined tray and repeat with all the pieces. Chill in the refrigerator until firm. Place in an airtight container and store in the refrigerator.
Nutrition
{originally published on 3/11/14 – recipe notes and photos updated 12/9/22}
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