It's almost Thanksgiving?!?! What is happening?!?! Where did October go? What day is it? Where are we? Did we slip into a coma and lose the last three weeks? Did someone maybe "borrow" our gold sparkly shoes while we were out? It's ok. You can tell us.
To get into the Thanksgiving mindset, we would like to list few things for which we are thankful (note this list is not complete); gold sparkly shoes, obvy, chocolate, the VP, bakeries, Bobbi Brown, our amazing readers, electricity (not to be taken for granted these days), chocolate, Chris Hemsworth in Snow White & The Huntsman (though, we would like to be clear, we are NOT thankful for the actual movie which was terrible), um, pie, little brothers, parents, Soul Cycle, teachers, doctors, peace, peanut butter and the internet. Thank you.
We are also thankful to turtles. Not the actual turtles, though they are pretty awesome too and we are thankful for them (seriously, Swiss Family Robinson wouldn't be the same without the giant turtle scene), but the chocolate-caramel-pecan turtles. Or, just the chocolate-caramel-pecan flavor combo in general.
Because really, this bark is genius and crazy-easy. Another thing for which we are thankful.
Turtle Bark II
Adapted from the supercool Eat.Drink.Smile
1 heaping cup whole pecans, lightly chopped
10-12 whole graham crackers (large rectangle sheet)
1 cup light brown sugar, firmly packed
3/4 cup unsalted butter
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
1 heaping cup semi-sweet chocolate chips
1/4 teaspoon sea salt
Preheat oven to 350° Fahrenheit. Toast pecans for 10 minutes until fragrant. Leave oven on.
Line a 9 x 13" brownie pan with parchment paper and lightly grease the paper and sides of the pan. Arrange graham crackers in a single layer in prepared pan, filling in any holes with smaller graham cracker rectangles.
Combine sugar, butter, and cream in a medium-sized heavy saucepan and bring to a boil over medium heat, stirring occasionally. Remove from heat, and stir in vanilla (the mixture will bubble up) and the toasted pecans. Pour butter mixture over crackers, spreading to evenly coat.
Bake the pan in the oven for 10-12 minutes or until lightly browned and bubbly all over.
While cooling, melt the chocolate chips on the stove in a glass bowl over a pot of water at medium heat. Stir constantly until completely melted. Pour the chocolate over the caramel-pecan layer and tip the pan back and forth until evenly coated (it may not cover the entire thing evenly but we like that...hey, some people may not want a chocolate piece...crazies). Sprinkle immediately with sea salt and put in the fridge until cooled and firm.
Remove bark from the pan using the parchment over-hang and cut into bars/bark using a sharp knife. Store in the fridge, covered, to ensure the chocolate doesn't get too soft.