Need a last minute dessert that’s easy, gluten free and drenched in chocolate? You’re welcome. You can find prepared caramel sauce at most grocery stores – Trader Joe’s and Stonewall Kitchen are my favorite brands but it’s so worth it to make your own – only takes about 10 minutes. For a quick hack you can also melt caramel candies in the microwave!
Turtle Bark
Makes 36 pieces
24 ounces semisweet chocolate
6 ounces pecan halves
1 cup gluten free shortbread cookies, crushed
1/2 cup salted caramel sauce (DIY with this recipe from Sally’s Baking Addiction)
Coarse sea salt
Melt chocolate in the microwave or over a double boiler. While chocolate is melting, toast pecans in a dry pan over medium-high heat for about 3 minutes, just until fragrant (keep a close eye on them so they don’t burn). Once chocolate is melted, evenly spread on to a parchment lined baking sheet. Sprinkle with toasted pecans and shortbread cookies. Drizzle with caramel sauce and sprinkle with 1 to 2 teaspoon of sea salt. Allow to set until the chocolate is hardened. Pop in the fridge or freezer for faster setting. Once completely hardened, break into pieces.
Nutrition per serving: calories: 156; total fat: 10g; saturated fat: 4g; carbohydrates: 17g; protein: 2g; sodium: 134mg; fiber: 1g