Salted Caramel Chocolate Bark
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Making this salted caramel chocolate bark has become my go to treat when I want something impressive but don't have much time. The whole thing comes together in under an hour, and honestly, it's so simple you barely need to think about it. Dark chocolate is loaded with antioxidants, so you can feel a little virtuous while you're indulging. What I love most is how forgiving this recipe is, plus the ingredients are pantry staples that won't break the bank. Layer that rich chocolate with homemade salted caramel, sprinkle on some pecans, and you've got a fancy looking dessert that tastes like you spent way more effort than you actually did.
Ella x
Ingredients
- 600dark chocolate
- 400salted caramel sauce
- 100flaky sea salt
- 200 mlheavy cream(Whipped before use)
- 200 ggranulated sugar
- 150 gunsalted butter
- 200 gcaramelized pecans
- 10 mlvanilla extract
Detail level
Instructions
- 1
Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir constantly to avoid seizing the chocolate.
- 2
In a separate saucepan, combine the heavy cream, granulated sugar, and unsalted butter. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a boil.
Tip: Be careful not to burn the sugar.
- 3
Remove the cream mixture from the heat and stir in the vanilla extract. Let it cool slightly.
Tip: This will help prevent the sauce from becoming too thin.
- 4
Drizzle the salted caramel sauce over the melted chocolate, spreading it evenly.
Tip: You can also use a spatula to spread the sauce if needed.
- 5
Sprinkle the flaky sea salt over the top of the chocolate.
Tip: This will add a touch of salty flavor to balance out the sweetness.
- 6
Immediately sprinkle the caramelized pecans over the top of the chocolate.
Tip: These will add a nice crunch to the bark.
- 7
Refrigerate the bark for at least 30 minutes to set.
Tip: This will help the chocolate harden and the flavors to meld together.
- 8
Break the bark into pieces and serve.
Tip: You can also store it in an airtight container in the refrigerator for up to 5 days.
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