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If your last few weeks have been anything like mine, I imagine your freezers are filling up with holiday treats. Or perhaps you have already gifted your Peanut Brittle and Chocolate Truffles, making more room for the cookies and cakes coming out of your oven.

Or perhaps I’m over doing it. Keeping up with a food blog means a lot of food…everywhere. Additionally, I’m working on some food-related side projects…more details about that later. Day after day, I am adding to my freezer; I even had to run to the store to buy more tupperware. But it’s not just my freezer. I have food in the refrigerator waiting to be photographed, food on the counters waiting to be taste-tested, boxed-up food on the table waiting to be gifted. I have caramel sauce, ganache, melted chocolate, and toasted nuts everywhere!

Life is good.

In an attempt to clean up this trail of baking, I took a quick inventory of my left over components and came up with one delicious Christmas treat. Yes folks, Turtle Bark, or as we call it in my house Tertol Bark. (long story). It felt so good to finally clean out the bowl of rotating melted chocolate siting on a double boiler and squeeze the last of the caramel sauce out of the pastry bag it had been occupying. But the best part of the whole experience: biting into the delicious sweet and salty, dark chocolatey treat.

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Chocolate Turtle Bark
fills about 1 standard size baking sheet

12 ounces chocolate chips2-4 tbsp caramel sauce
1/4 – 1/2 cup toasted pecans, hazelnuts, peanuts, or any combination
1 pinch good sea salt

1. Prepare the caramel sauce in advance.

2. Preheat oven to 250 degrees F. Coarsely chop the nuts. Spread chopped nuts evenly on a baking sheet and bake, for about 10 minutes, checking and stirring often until  fragrant and toasty.

3. In a double boiler or microwave gently melt the chocolate chips, stirring often. Spread melted chocolate onto a parchment-lined baking sheet about 1/4 inch thick.

4. Evenly spread the nuts, covering the entire surface of the chocolate. Tap the baking sheet against the counter a few times so that the nuts sink a little into the chocolate. With a spoon drizzle prepared caramel sauce over the nuts. Sprinkle with sea salt.

5. Place bark in refrigerator for about 20 minutes, until chocolate has hardened. Break or cut into pieces and enjoy!

Store in refrigerator or freezer.

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Want more?

Here are some variations from around the web:

Dried Fruit and Nut Bark
Salted Pistachio Bark
Peanut Butter Bark
Almond Joy Bark
Peppermint Bark