Gooey Caramel Turtle Bark Recipes

Steps:

• Heat 1/4 cup sugar in a stainless saucepan on medium heat, do not stir until sugar begins to melt.
• Once sugar begins to melt, stir it until it has completely melted and begins to turn golden brown.
• When sugar has started to turn caramel colored, remove pan from heat and immediately add butter and brown sugar and quickly stir together.
• Once the butter and brown sugar are completely melded with the caramel (add gentle heat if needed to incorporate brown sugar), add the vanilla, corn syrup, cream and salt.
• Stir together well.
• The caramel will thicken as it cools.
• If a thinner caramel is required, add water one tablespoon at a time until the desired thickness is reached; if a thicker caramel is needed, reduce the amount of corn syrup used.

Steps:

• Heat oven to 350°F Line bottom and sides of 13x9-inch pan with foil. Combine flour, sugar and 1/4 teaspoon salt in medium bowl. Stir in melted butter until soft dough forms. Press dough over bottom of pan. Bake 25 to 30 minutes or until golden brown. Spray sides of foil above crust with cooking spray to prevent caramel from sticking.
• Combine brown sugar, honey, 1/4 cup water and scant 1/2 teaspoon salt in large wide saucepan. Add 1/4 cup butter; cook over medium heat, stirring constantly with silicone spatula and scraping corners and bottom of pan as butter melts. From time to time, scrape mixture off spatula against top edge of pan and scrape sides of pan clean. Reduce heat to a moderate boil; stir and scrape pan 3 minutes or until sugar is dissolved.
• Stir in sweetened condensed milk; return to a boil, stirring constantly and scraping sides, corners and bottom of pan. (Adjust heat so mixture boils actively but not too furiously.) Continue stirring and cooking 9 to 12 minutes or until mixture reaches 235°F Remove from heat; stir in vanilla.
• Pour over crust; tilt baking pan to level caramel. Sprinkle with pecans and chocolate; let stand until caramel is cool and chocolate is set.
• Lift foil to remove bars from pan. Remove foil; cut into bars. (Bars can be made 3 days ahead. Store in an airtight container.)
• TIP *To toast pecans, place on baking sheet; bake at 350°F for 6 to 8 minutes or until slightly darker in color. Cool.

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).