Easy and Delicious Turtle Bark: A Perfect Christmas Treat
Turtle Bark Recipe: A Delicious Christmas Treat
Turtle Bark is my go-to holiday treat that combines chocolate, caramel, and pecans for an easy, festive snack. It’s the perfect addition to my Christmas cookie plates and a hit with everyone!
The Christmas Treat Dilemma: Cookies vs. No-Bake
Are you on team Christmas cookies or team Christmas no-bake treats? For me and Ryan, we’ve made a tradition of assembling around 30-40 Christmas tins filled with cookies and no-bake treats to share with coworkers, friends, and neighbors.
While I do include 1-2 traditional Christmas cookies, I lean toward no-bake goodies for the rest. They’re faster to make, especially when I need to create large quantities. Some of my favorites to include are Tiger Butter, Chocolate Peppermint Bark, and Oreo Fudge—all no-bake Christmas candies that everyone loves! If you’re looking for more inspiration, check out my full list of Christmas Candy Recipes!
What is Turtle Bark?
Turtles are a classic candy confection made with chocolate, caramel, and nuts, dating back to the early 1900s. They got their name because the candy resembled turtles, with four pecans sticking out from the chocolate and caramel.
Turtle Bark combines all those classic flavors but in a simpler, faster-to-make form than individual candies. It’s perfect for adding to cookie plates because it requires minimal ingredients and little hands-on time. Plus, it’s just so tasty!
What You’ll Need
Here’s a quick overview of the ingredients for this Turtle Bark:
- Chocolate almond bark
- Caramel squares (You can also use caramel bits if that’s what you have)
- Pecans (I like to use a mix of chopped and whole pecans)
- Heavy cream or water
How to Melt Almond Bark
For the most part, I follow the instructions on the package. I like to chop the almond bark into smaller pieces to help it melt quicker.
Here’s my method:
- Place the chopped chocolate almond bark in a glass bowl.
- Microwave it for about 3 minutes on 50% power.
- Stir the chocolate, and then continue microwaving on 50% power until it’s mostly melted.
Toasting Pecans for Turtle Bark
To really bring out the nutty flavor and give the pecans that perfect snappy, crunchy texture, I recommend toasting them in the oven before adding them to the bark.
How to Freeze Turtle Bark
I like to freeze my Turtle Bark for later, especially when I’m preparing in advance. Here’s how I do it:
- Break the bark into pieces once it’s cooled.
- Divide the pieces into four separate piles.
- Wrap each pile tightly in plastic wrap.
- Cover each bundle with aluminum foil and place them in a freezer bag.
To thaw the bark, I simply place the entire bag (or individual bundles) in the fridge overnight. Once thawed, I unwrap the bundles and enjoy!
Pro Tips for the Best Turtle Bark
- Line the baking sheet with a silicone mat, parchment paper, or wax paper to make cleanup easy.
- If you want an extra burst of flavor, you can sprinkle sea salt over the caramel.
- Work quickly when swirling the chocolate and caramel together—add the pecans before the chocolate sets.
- Reserve a small amount of chocolate to drizzle over the pecans at the end for a nice finish.
- Don’t skip toasting the pecans—it really enhances their flavor and crunch.
Enjoy making this easy, delicious Turtle Bark—it’s bound to be a hit with anyone who tries it!
Turtle Bark
Ingredients
- 1 package chocolate almond bark 20-24 oz
- 25 caramel squares equal to about 1 & 1/4 cup caramel bits
- 1-2 tbsp water or heavy cream
- whole pecans as many as you desire, I chopped some of them
Instructions
- Line a baking sheet with either a silicone baking mat, parchment paper or wax paper.
- Rough chop the almond bark into smaller pieces for quicker melting. Place in a glass bowl.
- Microwave the glass bowl for 3 minutes on 50% power, stir. Microwave for another 1-2 minutes on 50% power. Add more time in 30 second intervals if needed until melted. Continue to stir the chocolate to keep it melted while you melt the caramel.
- Place the caramel squares in a microwave safe bowl. Add 1-2 tbsp of water or heavy cream and microwave for 1 minute on 50% power. Stir. Microwave for an additional minute on 50% power, continue for 30 second intervals until the caramel is melted.
- Reserve a small amount of chocolate for drizzling, about 1/4 cup.
- Pour the melted chocolate over the silicone mat, spreading smooth with a spatula. Use a spoon or small cookie scoop and drop dollops of caramel on the bark. Swirl the chocolate and caramel together with a butter knife or spatula. Add the pecans (chopped and whole). Drizzle the remaining chocolate over the bark.
- Allow the bark to harden on the counter for 2-3 hours. Using a sharp knife, cut the bark into pieces once it’s completely set. Store in an airtight container.
Notes
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
