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overhead shot of salted caramel chocolate bark on a baking sheet

Salted Caramel Chocolate Bark

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
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10
Calories 298 kcal

Ingredients

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

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.