Salted caramel bark is one of my most popular holiday recipes – any bark really, but this one especially.
The rich chocolate, chewy caramel and a tang of salt make this Christmas bark recipe a true guilty pleasure, and it's so easy to make in less than 15 minutes. (I won't judge you if you slip some in your coffee or hot cocoa in the morning either. It's just that good!)
A TIP FOR MAKING PERFECT SALTED CARAMEL BARK:
When making the salted caramel bark, take a damp sponge and wipe down the cookie sheet before you put the wax paper on it. This way, the wax paper will stick and not move around when you go to spread the chocolate, making the process much easier.
Now, here is the recipe for salted caramel bark:
Yields 20-30
25 minPrep Time
25 minTotal Time
Save RecipeIngredients
- 1 11.5 oz. package of Ghirardelli Dark Chocolate Chips
- 1 11.5 oz. package of Ghirardelli Milk Chocolate Chips
- 1 11 oz. package Kraft Caramel Bits + 2 tbs water
- Coarse Ground Sea Salt
Instructions
- Rip off a piece of wax paper and cover a cookie sheet. (see hint below)
- In a microwave safe bowl, microwave the caramel bits with 2 tablespoons water for 2 minutes. Then stir and microwave for additional 30 second intervals till fully melted.
- Place both packages of chocolate chips in a separate bowl and melt in the microwave or place on the stove with a double boiler and stir until melted and glossy.
- Spread the melted chocolate with a spatula on the wax paper, making sure the chocolate goes all the way to the edges.
- With a spoon drop dollops of the caramel onto the chocolate.
- Take a spatula and swirl it into the chocolate in an up and down motion across the pan creating swirled ribbons.
- Sprinkle the salt across the top. Donâ??t be stingy with the salt.
- Place your cookie sheet in the freezer for about 15 minutes.
- Take it out of the freezer and break the bark into pieces. I turn it over when attached to the wax paper and and hit it with my meat mallet to break it apart.
- Pull off of the wax paper and layer in a food safe container with parchment paper and refrigerate till ready to serve.
Notes
Hint: if you take a damp sponge and wipe it on the cookie sheet before you put the wax paper on it, the wax paper will stick and not move around when you go to spread the chocolate.
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