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Turtle Brownie Bark


  • ½ cup all purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 large egg whites
  • 1 cup sugar
  • 2 Tablespoons unsweetened cocoa powder I used Hershey's
  • ¼ teaspoon espresso powder optional, to enhance chocolate flavor
  • ¼ cup vegetable oil
  • ½ teaspoon pure vanilla extract
  • 1 Tablespoon non-fat dry milk powder
  • 1/2 cup semi-sweet chocolate chips

For the toppings:

  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup chopped pecans
  • 1/2 cup chopped caramel candies about 10 candies, each cut into 8 pieces


  1. Preheat oven to 325 degrees F.
  2. Line a large jelly roll pan or baking sheet with a pan sized piece of parchment. (Do not use wax paper for this.) I used a half sheet pan. Spray the parchment with cooking spray and set aside.
  3. In a small bowl, whisk together the flour, salt and baking soda.
  4. In a medium bowl, whisk the egg whites until frothy. I used my stand mixer to do this, but I’ve also done it by hand.
  5. Add the sugar, cocoa powder, espresso powder, oil and vanilla, beating until smooth.
  6. Whisk in the milk powder, then the flour mixture.
  7. Stir in the ½ cup of chocolate chips.
  8. Spread the batter on the parchment spreading it thinly across the sheet into a large rectangle. Normally I would spread it to about 14” by 10”. Because of the caramel, I think 13" x 9" ish is better so that the edges don't get too crispy. The photo in the post is the 14" x 10" size which is how I learned that I should have spread it a bit less. If you don't mind the harder caramel around the edges, spread as thin as you like.
  9. Once you've spread out your batter, sprinkle the 1/4 cup of chocolate chips over the batter, filling in all the empty spaces caused by spreading the batter.
  10. Place the caramel pieces evenly on the batter followed by the chopped pecans.
  11. Bake the bark for 20 minutes. Remove it from the oven, and cut it into squares using a long sharp knife or pizza cutter. I used a pizza cutter and had no issues slicing through the batter. Do not separate the pieces once cut.
  12. Return the pan to the oven, and bake for an additional 5 minutes. Remove it from the oven and cool on the pan.
  13. Once cool, break it into pieces. Store in an airtight container at room temperature. They stay chewy for at least two days. After that, they start to become more brittle. Still delicious, but no longer chewy.

Recipe Notes

Adapted from King Arthur Flour

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