Caramel Pecan Turtle Bark

For the prep:

1. Spray an 8 or 9-inch tart pan with a removable bottom generously with non-stick cooking spray. Give an extra spray right in the middle of the pan. (This will hold the parchment in place.) Line the bottom of the pan with a sheet of parchment and set aside. You can also use an 8 or 9-inch round cake pan for this recipe but you need to add a simple foil sling to the pan for easy removal. See the pictures and instructions in the post.
2. Unwrap the caramels and place them in a small microwave-safe bowl or measuring cup.

For the pecans:

1. Combine pecans, butter, honey and salt in a medium-size microwave-safe bowl.
2. Cook on high power for 1 minute then stir with a fork to redistribute. Repeat this step 2-3 more times until pecans are fragrant and beginning to turn a light golden brown. Turn the pecans out onto a sheet of parchment paper and spread them out to separate. Set aside to cool.

For the chocolate layer:

1. Place chocolate (or chocolate chips) in a medium size, microwave-safe bowl and cook on 50% power for 2 minutes. Stir and continue to cook on 50% power for 30-second increments, stirring in between until chocolate is melted and smooth.
2. Pour the chocolate into the prepared pan, scraping it all out of bowl with a flexible spatula. Smooth with an offset knife to an even layer. Set aside while you prepare the caramel.

For the caramel layer:

1. Add the one teaspoon half & half or cream to the caramels. Cook on 50% power in the microwave for 1 minute then stir. If the caramels are not completely melted, continue to cook in 10 second increments, stirring in between until smooth.
2. Working quickly, as the caramel will begin to thicken, drizzle the caramel decoratively over the chocolate layer. If the caramel gets too thick to drizzle before you’re finished, pop it back in the microwave for 5-10 seconds.

To finish:

1. Sprinkle the prepared pecans evenly over the top then finish with flaky sea salt. To use the flaky sea salt, grab a pinch with your thumb and forefinger. Then rub your fingers together to break up the larger flakes as you sprinkle it evenly over the bark.
2. Place the pan in the refrigerator for at least one hour before removing from the pan. To remove from a tart pan, lift up from the bottom of the pan, wiggling it slightly to release the sides of the bark. To remove from a round cake pan, lift the circle from the pan with the foil sling.
3. To cut the bark, allow it to come to room temperature then place it on a cutting board and use a long, sharp knife to cut it into wedges or irregular shaped pieces.
4. Store in an even layer on a plate covered with plastic wrap or on a plate in a ziplock bag. You can also store in pieces in an airtight container with layers of parchment in between.