Combine the sweetener, cream, and butter in a medium saucepan. Cook over medium, stirring frequently, until deep golden brown and thickened. Depending on the heat of your stovetop this can take 10-15 minutes. Watch it carefully.
Spread the pecans on a rimmed baking sheet. Drizzle the caramel over the pecans.
Put the chocolate chips in the saucepan. You do not need to wash it first. Put it back on the stove over very low heat. The lowest your stovetop goes. Stir until the chocolate chips have melted. Drizzle on top of the caramel and pecans. Spread gently.
Sprinkle with the coarse salt. Refrigerate until the chocolate has hardened.
Cut the Caramel Pecan Turtle Bark into small squares. The caramel side will be gooey. Turn one upside down and with another square so the caramel is in the center. Serve immediately or store in the fridge. The caramel will firm up into more of a toffee consistency with refrigeration.
Notes
Nutrition: This recipe makes approximately 24 pieces. The nutrition facts are for one piece. There are 1.8 NET carbs per serving.Storage: This can be kept at room temperature for a few days or up to a month in the refrigerator. Freeze for up to 6 months.Notes on Sweeteners: