Salted Caramel Chocolate Bark recipe makes a quick, easy, impressive treat during the Christmas holiday season. Gooey caramel layered over rich dark chocolate and sprinkled with salty pecans is guaranteed to be gobbled up fast!

Ever since the best chocolate bark in the world has been conquered, it’s been a homemade chocolate bark explosion around here!

The possibilities are endless – turtle bark, white chocolate bark, peanut butter bark, and this ooey gooey Salted Caramel Chocolate Bark. It’s a madness I cannot stop.

Gourmet bark makes the perfect gift for the holidays. Making homemade bark is fast, easy, economical, and can be made in advance. Check out how to make chocolate bark to discover some unique ways to gift it.

How Long Can Salted Caramel Chocolate Bark Be Stored?

Make sure chocolate is completely set, break into pieces, then store in an airtight container in a cool, dry place, ideally less than 70ºF. Properly tempered chocolate will keep for several weeks and doesn’t need to be refrigerated.

If you have to store it in the refrigerator, make sure it’s in an airtight container to prevent moisture, smells, or condensation spoiling the chocolate. Have it come to room temperature again before serving.

Substitutions for Salted Caramel Chocolate Bark

Salted Caramel Chocolate Bark tastes like turtles candies, but much simpler to make. However, if you aren’t a pecan fan, here are some other substitutions.

• lightly crushed pretzels
• peanuts or almonds
• toasted coconut
• drizzle melted peanut butter chips over top
• instead of sprinkling with salt, decorate with festive sprinkles, or both!
• M & M’s or other chopped candy
• crushed cookies, such as Oreos or Nutter Butters

Best Way to Melt Chocolate For Gourmet Bark

Quality bark depends on two essential factors – the chocolate and tempering.

TEMPERING: Don’t be intimidated because tempering can easily be done in the microwave. Tempering simply means melting chocolate to a temperature that breaks down the crystals in the cocoa butter.

The benefit of tempering chocolate is to give it shiny, glossy sheen. Chocolate will look dull, streaky, or grainy if not melted properly. Tempered chocolate will also be firm, break off with a snap, and hold it’s shape.

Easy Technique for Tempering Chocolate

1. Place 2/3 chocolate in a microwave safe bowl.
2. Microwave on high in 15-30 seconds intervals until chips are completely melted. This will take about 2 minutes total, but watch carefully the last 45 seconds.
3. Add the remaining 1/3 chocolate and stir to combine and melt. Continue to stir until all the chocolate is melted, smooth, and glossy. Don’t be tempted to put it back in the microwave to finish melting the added chips. Let it sit a minute and stir again. It will eventually melt from the residual heat.

CHOCOLATE: Expensive chocolate isn’t required for gourmet bark. Certain baking chip brands work great for tempering. Check out HOW TO MAKE CHOCOLATE BARK for recommended quality, yet affordable chocolate.

HOW TO MAKE SALTED CARAMEL CHOCOLATE BARK

1. Melt chocolate and spread a 1/4″ layer on parchment or wax paper, reserving a few tablespoons for topping.
2. Melt caramels with milk in microwave until 50% melted. Stir mixture until smooth.
3. Drizzle melted caramel over chocolate layer.
4. Top immediately with pecans or other suggested toppings.
5. Drizzle remaining melted chocolate over toppings.
6. Refrigerate for 10-15 minutes to set the chocolate.

OTHER TIPS FOR MAKING CHOCOLATE BARK

• Make sure all your equipment is absolutely dry and free from any water droplets, otherwise your chocolate will seize and be grainy.
• Properly tempered chocolate will start to harden around the edges almost immediately.
• Be sure to spread the chocolate thinly, about 1/4″ thick. Using an offset spatula helps with getting the job done quickly and evenly.
• If your chocolate hardens, simply reheat using either technique for tempering chocolate, and use again.
• Don’t forget to line baking sheets with wax paper or parchment before spreading on melted chocolate.
• Have toppings ready to sprinkle onto melted chocolate. If the chocolate is starting to harden, press gently on the toppings to work into chocolate.
• Refrigerate for 10 minutes immediately after adding the toppings to set the chocolate.
• Before breaking or cutting bark, wait until chocolate is fully hardened. Otherwise you’ll leave smudges or fingerprints on the chocolate.

If you love Salted Caramel Chocolate Bark check out Tiger Butter Candy and other ideas for chocolate bark!

SAVE SALTED CARAMEL CHOCOLATE BARK TO YOUR DESSERT BOARD!

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5 from 2 votes

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Salted Caramel Chocolate Bark

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Salted Caramel Chocolate Bark recipe tastes like homemade turtles, but without all the work! This quick, easy dessert is a hit every Christmas holiday.

Course: Dessert, gluten free dessert

Cuisine: American

Keyword: bark, caramel, chocolate, christmas, pecan, turtle

Servings: 10

Calories: 298 kcal

Ingredients

• 11 ounce bag quality chocolate chips, (at least 60% cacoa)
• 19 unwrapped caramels, (about half 11 ounce bag)
• 1 tablespoon milk or cream
• 3/4 cup chopped pecans
• fluer de sel or course sea salt, for sprinkling

US Customary - Metric

Instructions

1. Prepare a baking sheet with wax paper or parchment paper. Set aside.

2. Place two-thirds of the bag of chocolate in a microwave safe bowl. Microwave on high in 15-30 seconds intervals, stirring each time, until chips are completely melted. This will take about 2 minutes total, but watch carefully the last 45 seconds. (If using a thermometer to take temperature it should read 110-115ºF / 43-48ºC)

3. Add the remaining one-third of the bag of chocolate and stir to combine and melt. Continue to stir until all the chocolate is melted, smooth, and glossy. Don't be tempted to put it back in the microwave to finish melting added chips. Let it sit a minute and stir again. It will eventually melt from the residual heat. (If using thermometer to take temperature it should read 88-90ºF / 31-33ºC )

4. Pour melted chocolate on prepared baking sheet, RESERVING 2-3 TABLESPOONS TO DRIZZLE ON TOP. Use an offset spatula to spread chocolate to about 1/4" thick. Set aside while melting caramel.

5. Place unwrapped caramels and milk in another microwave safe bowl. Melt on high in 30 second intervals until mixture is hot throughout, but caramels are about 50% melted. Remove for microwave and stir until smooth and caramels fully melt. This will take up to a minute of stirring. Drizzle caramel over chocolate layer. (CHOCOLATE DOES NOT NEED TO BE SET BEFORE DRIZZLING ON CARAMEL)

6. Immediately sprinkle with chopped pecans and drizzle with remaining chocolate (can reheat chocolate for a bit it has started to harden). Sprinkle drizzled chocolate with fleur de sel or course sea salt.

7. Refrigerate for 10-15 minutes, or until set. Do not break into pieces until chocolate is completely set. Remove from refrigerator to serve and store or caramel will become hard. 

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Recipe Notes

OTHER TIPS FOR MAKING CHOCOLATE BARK

• Make sure all your equipment is absolutely dry and free from any water droplets, otherwise your chocolate will seize and be grainy.
• Properly tempered chocolate will start to harden around the edges almost immediately.
• Be sure to spread the chocolate thinly, about 1/4″ thick. Using an offset spatula helps with getting the job done quickly and evenly.
• If your chocolate hardens, simply reheat using either technique for tempering chocolate, and use again.
• Don’t forget to line baking sheets with wax paper or parchment before spreading on melted chocolate.
• Have toppings ready to sprinkle onto melted chocolate. If the chocolate is starting to harden, press gently on the toppings to work into chocolate.
• Refrigerate for 10 minutes immediately after adding the toppings to set the chocolate.
• Don’t handle the bark to break into pieces until it’s fully hardened. Otherwise you’ll leave smudges or fingerprints on the chocolate.

Nutrition Facts

Salted Caramel Chocolate Bark

Amount Per Serving

Calories 298 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 10g 50%

Cholesterol 1mg 0%

Sodium 80mg 3%

Potassium 271mg 8%

Total Carbohydrates 33g 11%

Dietary Fiber 1g 4%

Sugars 23g

Protein 4g 8%

Vitamin A 0.2%

Vitamin C 0.3%

Calcium 12.8%

Iron 3.5%

* Percent Daily Values are based on a 2000 calorie diet.

OTHER RECIPES TO LOVE:

Ginger Molasses Cookies

Chocolate Coconut Macaroons

Homemade Hot Fudge Sauce

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