Trip Down Chocolate-Turtle-Memory-Lane: Salted Caramel Pecan Chocolate Bark

At my old job, I baked a lot. Baker was nowhere in the job description, but it was stress relief – an escape. I would come home after a day of endless phone calls and meetings, and I would retreat to my kitchen and whip up something to bring to the office the next day. It was a rotating door of cupcakes, brownies, tarts, pies, cookies, muffins and truffles; I guess you could say it was like I was feeding a football team.

One day, a few years back close to the holidays, one of my coworkers dropped off a homemade Turtle at my desk. He insisted I eat his treat immediately since I am typically the one baking for their enjoyment. It was decadent; filled with chopped pecans and caramel and coated in heavy, rich chocolate. It was his Christmas specialty, and although I would like to attempt to recreate 100 of them, I sometimes think that people own recipes as a part of them – he certainly did. So with that in mind and in heart, I decided to adapt the idea of the recipe to preserve his original and create something of my own.
Here we go, on a #ThrowbackThursday before Christmas I remember the decadent Turtles and my dear friends at my old office. Christmas just ain’t Christmas without you.

Decadent Salted Chocolate Caramel Bark

This decadent bark is perfect for any holiday party or gift giving. It is super easy and super rich.

image1 (1)

2 1/4 cups semi-sweet chocolate chips
1 cup chopped pecans
1 tablespoon whipping cream
12 vanilla caramels
2 tablespoons course sea salt

Assembling the Bark

1. Line a 9 x 13 inch pan with parchment paper
2. Melt 2 cups of semi-sweet chocolate chip using the double boiler method.
3. Pour melted chocolate into parchment paper lined pan. Spread evenly.
4. Sprinkle chopped pecans evenly over chocolate.
4. In a saucepan, over medium heat, combine caramels and whipping cream until a smooth caramel sauce is created.
5. Pour caramel over chocolate and pecans.
7. Melt additional 1/4 cup of chocolate chips and drizzle over caramel layer.
8. Sprinkle sea salt on top
9. Leave at room temperature to set. It is important you do not place in fridge as the caramel will harden too much.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s