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.

OUR LATEST VIDEOS

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!

0 from 0 votes
Chocolate Turtle Bark
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
 
Amazing sweet and salty chocolate turtle bark.
Course: Dessert
Cuisine: Chocolate
Servings: 4
Calories: 239 kcal
Author: Karlynn Johnston
Ingredients
  • 2 oz package Bakers Chocolate( 8 squares)
  • 1/2 cup crushed pretzels
  • 1/3 cup 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. It stays better in the fridge, it IS chocolate after all. It gets a wee bit melty on your fingers at room temperature.

Nutrition Facts
Chocolate Turtle Bark
Amount Per Serving (4 g)
Calories 239 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 1mg 0%
Sodium 167mg 7%
Potassium 82mg 2%
Total Carbohydrates 30g 10%
Dietary Fiber 1g 4%
Sugars 20g
Protein 2g 4%
Calcium 2.7%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

0
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

4 Comments

  1. Sounds wonderful. I made one last Christmas with chocolate, pretzel and toffee bits.

    Oh, and if you don’t have the caramels on hand already, I noticed Kraft has caramel BITS now. Another reason I should try this one.

  2. I just made 144 of these babies for a work cookie exchange….definitely an easy recipe (thank God – I think I got carpal tunnel syndrome from all the chopping) 🙂

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Send this to a friend