Salty triple-chocolate caramel bark

Is there a better flavor combination than salty and sweet? I don’t think so. When I went to the movies as a kid, I couldn’t quite figure out why alternating bites of popcorn and a Hershey bar was so damn delicious, but I knew it was and that’s all I cared out.

Now, years later, everyone recognizes the appeal of the luscious salty-sweet combination. And, I’ve found a bark recipe that will make your taste buds – or the buds of your loved ones if you make this for them — dance for joy. Last year, I found this recipe from Diamond Crystal, which makes the kind of coarse sea salt that you’ll need for this recipe. My family loved this so much last Christmas it’s going to make a repeat performance this year.

Ingredients:

  • 1 cup milk chocolate chips
  • 1 cup dark chocolate chips
  • ½ cup white chocolate chips
  • ½ cup chewy caramels
  • 1 tablespoon milk
  • 1 to 1 ½ teaspoons coarse sea salt

Line a cookie sheet with parchment paper. Place the chocolate and caramels in separate microwave-safe bowls. ChipsInBowlsMicrowave the milk chocolate for about 45 seconds. The time may vary depending on the power of your wave. Stir the chocolate until smooth then, using a spoon, drizzle the chocolate onto the parchment. You don’t have to drizzle it in any kind of pattern. Think Jackson Pollock.

FirstChocolateLayerTurn the pan 90 degrees. This will enable you to vary the randomness of the drizzles. (Hmm … that’s not a sentence I ever thought I’d get the chance to write.) Microwave the dark chocolate and repeat.SecondChocolateLayer

Turn the pan another 90 degrees and repeat with the white chocolate. ThirdChocolateLayerTurn the pan another 90 degrees. However, before you microwave the caramels, add about a tablespoon of milk. This will make the caramel a little smoother and easier to work with. Plus, the caramel will be a little softer so no one will lose a filling trying to eat this. After you drizzle the caramel, sprinkle the salt on top. I used the full 1 ½ teaspoons.AddingTheCaramel

Place the pan in the freezer for 15 minutes. Remove from the freezer and break into small pieces. Store your bark in an air-tight container, though you’ll probably want a taste before you do, right? Or, you can store in the freezer for up to three months.

If you’re giving it as a gift, you can use a small container and add a ribbon or bow to make it look even more festive.

FinishedBarkUseThis

If you make this, let me know how you like it.

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