Chewy Caramel Turtle Bark Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray.
• Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes.
• Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.

Steps:

• Line a 15x10x1-in. pan with foil; grease the foil with 1 tablespoon butter. In a heavy saucepan over medium heat, melt remaining butter. Add the brown sugar, milk and corn syrup. Cook and stir until candy thermometer reads 250° (hard-ball stage). , Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

Steps:

• Line a 15x10x1" cookie sheet with wax paper.
• Pour chocolate chips into a medium-sized bowl and microwave for 45 seconds, stir, then return to the microwave for 30 seconds. Stir until completely melted and smooth (you may need to throw it back into the microwave for another 30 seconds- it really just depends on the strength of your microwave). Pour melted chocolate onto prepared sheet.
• Using a flat spatula, spread chocolate out on wax paper until it's about 1/4" thick.
• Place unwrapped caramels and milk in a medium-sized bowl. Microwave for about 30 seconds, then remove and stir. Microwave again for 30 seconds, then stir until caramel is smooth and creamy (you may need to throw it back into the microwave for another 30 seconds so it can be super creamy).
• Drizzle melted caramel over chocolate, then top with chopped pecans. If desired, drizzle with additional melted chocolate.
• Place bark in the fridge for 30-45 minutes so that it can set up.
• When it has hardened, remove from fridge and use a sharp knife to chop into large pieces (or you can use your hands to break it into small pieces).

Steps:

• 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. Remove from 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!

Steps:

• 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!

Steps:

• Preheat oven to 350°F. Spread pecans on large shallow baking sheet and toast until golden brown, about 10 minutes. Transfer to plate and let cool. Line baking sheet with parchment or wax paper.
• In small bowl, combine caramels, liquor, cream, and salt. Microwave uncovered at medium power for 2 minutes. Stir with fork. Microwave at medium power for 1 additional minute. Stir until smooth and set aside.
• In medium bowl set over saucepan of simmering water, melt half chocolate, stirring occasionally. Remove from heat, add remaining chocolate, and stir until smooth. Pour half melted chocolate into small bowl and reserve.
• Stir 1 cup nuts into remaining chocolate. Transfer mixture to baking sheet, spreading to 1/4- to 1/2-inch thickness. Spoon caramel over and pat on remaining pecans. Drizzle with reserved chocolate. Let cool at room temperature until set, about 2 hours. Do not chill.
• Chop finished bark into irregular 1 1/2-inch chunks.
• Store airtight at room temperature up to one month.