Gooey Caramel Turtle Bark Recipes

SALTED CARAMEL CHOCOLATE BARK

Steps:

• Prepare a baking sheet with wax paper or parchment paper. Set aside.
• Place two-thirds of the bag of chocolate in a microwave safe bowl. Microwave on high in 15-30 seconds intervals, stirring each time, until chips are completely melted. This will take about 2 minutes total, but watch carefully the last 45 seconds. (If using a thermometer to take temperature it should read 110-115ºF / 43-48ºC)
• Add the remaining one-third of the bag of chocolate and stir to combine and melt. Continue to stir until all the chocolate is melted, smooth, and glossy. Don't be tempted to put it back in the microwave to finish melting added chips. Let it sit a minute and stir again. It will eventually melt from the residual heat. (If using thermometer to take temperature it should read 88-90ºF / 31-33ºC )
• Pour melted chocolate on prepared baking sheet, RESERVING 2-3 TABLESPOONS TO DRIZZLE ON TOP. Use an offset spatula to spread chocolate to about 1/4" thick. Set aside while melting caramel.
• Place unwrapped caramels and milk in another microwave safe bowl. Melt on high in 30 second intervals until mixture is hot throughout, but caramels are about 50% melted. Remove for microwave and stir until smooth and caramels fully melt. This will take up to a minute of stirring. Drizzle caramel over chocolate layer. (CHOCOLATE DOES NOT NEED TO BE SET BEFORE DRIZZLING ON CARAMEL)
• Immediately sprinkle with chopped pecans and drizzle with remaining chocolate (can reheat chocolate for a bit it has started to harden). Sprinkle drizzled chocolate with fleur de sel or coarse sea salt.
• Refrigerate for 10-15 minutes, or until set. Do not break into pieces until chocolate is completely set. Remove from refrigerator to serve and store or caramel will become hard.

GOOEY CARAMEL TURTLE BARK

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).

GOOEY CARAMEL TURTLE BARK

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...

OOEY-GOOEY TURTLE BARS

Steps:

• Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
• Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
• In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
• Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows.

GOOEY CHOCOLATE CARMEL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine 1/2 cup of the butter with the cake mix and egg. Work the mixture with your hands until everything is well blended. The mixture will be crumbly. Press the mixture evenly into a 10 x15 inch jellyroll pan.
• Bake for 10 minutes in the preheated oven. Remove and cool for 10 minutes.
• In a saucepan , combine the remaining 1/2 cup of butter with the evaporated milk and caramels, over medium heat. Stir occasionally until smooth. Remove from heat and pour the mixture over the baked crust, turning the pan from side to side so that it is evenly coated.
• Return to the oven, and bake for 15 to 20 minutes, until it is bubbly all over. Cool and drizzle with icing. Allow icing to set before cutting into squares.
• To make the icing, stir together the confectioners' sugar with the water and vanilla until smooth. If the icing is too thick, add more water. If it is too thin, add more confectioners' sugar.

GOOEY TURTLE BARS

Steps:

• Combine butter and wafer crumbs in a 13x9-inch baking pan; press into bottom of pan. Sprinkle with chocolate morsels and pecans.
• Remove lid from caramel topping; microwave on HIGH for 1 to 1 1/2 minutes or until hot, stirring after every 30 seconds. Drizzle over pecans.
• Bake at 350 degrees for 12 to 15 minutes or until morsels melt; cool in pan on wire rack. Chill at least 30 minutes; cut into squares.

GOOEY TURTLE BARS RECIPE

Steps:

• In a medium bowl combine flour, oats, brown sugar, salt and soda.
• Add softened butter and stir until it makes crumbs.
• Press 3/4 of the crumb mixture into the bottom of a large cookie sheet.
• Bake at 350 degrees for 10 minutes. Remove from oven and pour caramel evenly over crust. Sprinkle with chocolate chips, pecans and remaining crumbs. Return to oven and bake for 15 minutes.
• Cool slightly before cutting.

GOOEY CARAMEL-CHOCOLATE BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 1/2 cup cake mix for topping. In large bowl, beat remaining cake mix, 1/2 cup butter and the eggs with electric mixer on medium speed until dough forms. Stir in chocolate chips. Spread in ungreased 13x9-inch pan. Bake 14 to 18 minutes or until set.
• Meanwhile, in 2-quart saucepan, heat caramels, 1/4 cup butter and the condensed milk over medium heat about 8 minutes, stirring frequently, until caramels are melted and mixture is smooth.
• Spread caramel filling evenly over partially baked crust. In small bowl, mix reserved 1/2 cup cake mix, the oats and 3 tablespoons butter with fork until crumbly. Sprinkle over caramel filling.
• Bake 18 to 22 minutes longer or until top is set. Cool completely, about 2 hours. Run knife around sides of pan to loosen bars. For bars, cut into 8 rows by 6 rows. Store covered.

GOOEY CHOCOLATE CARAMEL BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. , Press the remaining crumb mixture into a greased 13x9-in. baking pan. Bake for 15 minutes. Sprinkle with the chocolate chips and pecans. , Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting.

TIPSY TURTLE BARK

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.

OOEY-GOOEY TURTLE BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
• Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
• In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
• Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows.