Chocolate Turtle Bark

Christmas baking testing time has arrived!

The good news is that I am testing these in time for your own Christmas baking.

The bad news is that my hips do not need the extra calories. Nor do the girls at my work or the men at my husband’s place of employment.

And I have a hard time deciding what is going to “make the cut.”

Homemade red wine? Always makes the cut.

Whipped shortbread? No brainer.

My Famous Butter Tarts? I get would be beaten with candy canes if I dared not give them away.

But every year I like to shake it up with a couple new items in my Christmas goodies baskets.

These just might make it…

Ingredients:

1 package

of Bakers Chocolate ( 8 squares)
1/2 cup of crushed pretzels
1/3 cup of chopped, toasted pecans

6 caramels

Ouch, my poor cutting board. It got some well deserved oil treatment after this recipe. I am so, so sorry, little wooden cutting board.

Chop up your caramels.

The caramels in this are divine, it gives it a chewy texture not usually found in a chocolate bark, I absolutely loved it. The inspiration came from having too many darn caramels left over from a major recipe fail two weeks ago, a love of chocolate covered pretzels and the fact that pecans, caramels and chocolate, well, uh, make turtles.

Melt your chocolate in the microwave in a nuke safe bowl for one minute. At this time, the chocolate should be melted but still lumpy, so stir until the chocolate is all melted. I wouldn’t microwave it much more, after a minute there is enough heat to melt it completely when you stir it a while.

Once the chocolate is smooth, add in the pecans,pretzels and caramels. If you want “prettier” bark, reserve a little of the pretzels to sprinkle on the top.

Once it’s all combined, spread it out onto a sheet covered in wax paper and if you reserved some bits, sprinkle them on the top and press gently. This really just gives it that “food magazine” look, otherwise chocolate bark in real life has everything covered in chocolate.

Chill in the fridge until it’s hard, then break it into pieces.

It stays better in the fridge, it IS chocolate after all. It gets a wee bit melty on your fingers at room temperature.

You can bag up the pieces and give them away at Christmas or serve at your soiree.

Nothing better than pretty chocolate!

Chocolate Turtle Bark
Amazing sweet and salty chocolate turtle bark.
Author:
Recipe type: dessert,Christmas
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 package of Bakers Chocolate ( 8 squares)
  • ½ cup of crushed pretzels
  • ⅓ cup of chopped, toasted pecans
  • 6 caramels
Instructions
  1. Chop up your caramels.
  2. Melt your chocolate in the microwave in a nuke safe bowl for one minute. At this time, the chocolate should be melted but still lumpy, so stir until the chocolate is all melted. I wouldn’t microwave it much more, after a minute there is enough heat to melt it completely when you stir it a while.
  3. Once the chocolate is smooth, add in the pecans,pretzels and caramels. If you want “prettier” bark, reserve a little of the pretzels to sprinkle on the top.
  4. Once it’s all combined, spread it out onto a sheet covered in wax paper and if you reserved some bits, sprinkle them on the top and press gently. This really just gives it that “food magazine” look, otherwise chocolate bark in real life has everything covered in chocolate.
  5. Chill in the fridge until it’s hard, then break it into pieces.
  6. It stays better in the fridge, it IS chocolate after all. It gets a wee bit melty on your fingers at room temperature.

 

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