Turtle Bark

Note: make the caramel sauce first so it has time to cool.

For the caramel sauce:
Place a medium saucepan over medium-high heat and combine sugar and warm water. Stir until the sugar dissolves, 2 to 3 minutes.

Bring the syrup to a boil and do not stir; let it start to caramelize. You can gently swirl the pan to help it start to brown. Watch, not stirring, until it turns an amber colour.

Now remove from the heat and add cold butter. Stir in the heavy cream. You may return the pan to low heat if the mixture is not smoothening out right away.

Add the vanilla and the salt. Stir unti smooth. Let the caramel cool for about 15 minutes.

For the turtle bark:
Melt your chocolate in a double boiler. (All you do is bring water in a pot to a boil then turn it down to simmer, or slightly above simmer. Then place your other pot on top and pop the chocolate in that. I do not have a double boiler so I place a heat proof glass bowl on top of the pot. It works beautifully.)

Let the chocolate melt. Stir it now and then. Once it’s melted, pour it into a parchment-lined pan (8 x 8 is best; I did it on a cookie sheet which made it too thin).

Toss the pecans over top. Then toss the Skor bits over top.

Pop the bark in the fridge to set.

Once your caramel is cooled (if it’s not, it’ll melt your chocolate—this is super important), pour it over your bark. Pop it back in the fridge for a bit to set up.

Remove and break apart or cut. I like mine roughly chopped or broken. I’m not a big fan of clean edges on bark.