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 turtles, only better, because well, dark chocolate makes everything better. (and if dark chocolate isn’t your thing, feel free to make this with milk or semi-sweet chocolate instead.)
The caramel stays nice 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 Chewy Caramel Turtle Bark and immediately sharing it with some friends.
I’ve made this a couple times now and played with the recipe a bit. I’m sharing a recipe for chocolate covered turtle bites as well because I liked them so much.
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. If you’re feeling a little more ambitious, cut apart the caramel pecan layer and dip the individual pieces in chocolate to make bite-size turtle candies.
Alternative recipe for Chocolate Covered Turtle Bites:
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 1/2 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. Enjoy!
Kitchen Tip: I used this sheet pan and this saucepan to make this recipe.
Chewy Caramel Turtle Bark
Ingredients
- 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
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 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!
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 1/2 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. Enjoy!
{originally published on 3/11/14 – recipe notes and photos updated 9/12/16}
Here are some more turtle recipes you might like:
Chocolate Turtle Layer Cake by Life Love and Sugar
Homemade Turtle Candies by Add A Pinch
Shortbread Turtle Cookies by Barefeet In The Kitchen
No Churn Turtle Ice Cream by The Recipe Rebel
Chocolate Turtle Cookies by Pixelated Crumb
Turtle Cheesecake by Barefeet In The Kitchen
J6335 says
I made two batches of this. The first batch I took out of the fridge and when I cut it, it was extremely hard and pieces were just breaking off. The second batch was in the fridge for less time and cut much more easily, has a soft caramel. Is this to do with cooking time or fridge time? I'm afraid to put my soft batch in the frige again
Mary says
I typically set it out for a little while prior to slicing or serving. It should soften at room temperature. If it doesn't soften, I'm guessing that it has cooked closer to toffee than to caramel, so maybe the first batch was closer to hard candy?
Anonymous says
Sorry, but I am a detail person. I know it says use a large baking sheet, but approximately what size pan would you be using then?
Mary says
I use a "half sheet" pan. 18×13 inches. I hope that helps!
Unknown says
When it reaches a rolling boil, should you continue to stir constantly until it reaches 230-235 degrees or should you allow it to cook unstirred? Thanks.
Mary says
I do not stir it. Enjoy!
Karen says
Any reason you can’t pour the chocolate over the melted caramel and let them cool just once combined?
Lori L says
What can you use instead of coconut oil? Allergy in family to coconut….
Mary says
You can use any flavorless oil.
Caitlin says
How long do these last in the fridge? And can you freeze them? Looking to get ahead of my Xmas baking!
Thanks!
Mary Younkin says
This should keep nicely in the freezer for up to three months, Caitlin.