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Turtle Bark


Makes one 8×8 pan | Preparation line 8×8 pan with nonstick foil

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Rate this recipe 4.4/5 (28 Votes)
Turtle Bark 1 Picture


  • Optional Topping:
  • 1/2 cup pecans, toasted
  • Caramel Filling
  • 1/2 cup sugar
  • 2 tablespoons water
  • 1 tablespoon butter
  • 5 tablespoon heavy cream
  • 16 oz Ghirardelli 65% chocolate chips
  • 2 tablespoon pecans, finely chopped
  • 2 oz caramel sauce


Adapted from


Step 1


Toasting the pecans: Place pecans on bake sheet pan and toast at 375 degrees for about 5-6 minutes then stir for even toasting and bake for another 5-6 minutes or until nuts darken and smell delish. Remove from oven and cool. Once cooled; chop and set aside. Reserve 2 tablespoons of chopped pecans and chop it some for a finely chopped consistency; set aside for the end.
To make the caramel filling: Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.
To melt the chocolate: Melt gently in the microwave.
To assemble: Pour half of melted chocolate into 8×8 pans, using an offset icing spatula smooth out chocolate until an even layer is achieved. Place pan in refrigerator for 5 minutes for chocolate to become slightly harden. Remove from refrigerator and pour ¼ of caramel on top and sprinkle pecans on top of caramel and gently press pecans down into caramel. Place pan in refrigerator for 7 minutes for caramel to become slightly harden. Pour remaining chocolate on top and return to refrigerator for 20 minutes for fully assembled Turtle bark to set
Finish top by sprinkling remaining 2 tablespoons of finely chopped pecans. Drizzle with caramel.

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