Dark Chocolate Caramel Sea Salt Bark Recipes
CHOCOLATE-ALMOND BARK WITH SEA SALT
Provided by Bon Appétit Test Kitchen
Categories Candy Chocolate Dessert Christmas Kid-Friendly Low Cal Low Sodium Almond Low Cholesterol Edible Gift Christmas Eve Double Boiler Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes about 1 3/4 pounds
Number Of Ingredients 5
Steps:
- Line a baking sheet with a silicone baking mat or foil. Combine sugar with 2 tablespoons water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Add almonds; stir until well coated. Transfer to baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Set aside 1/4 of nuts.
- Stir chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with salt. Chill until chocolate is set, about 3 hours.
- Break bark into pieces and store between layers of parchment or waxed paper. DO AHEAD: Can be made 1 week ahead. Keep chilled.
DARK CHOCOLATE CARAMEL SEA SALT BARK
This bark is so easy to make! I'll never buy some from the store again. It went great on some vanilla ice cream... fancied it up a bit. I found myself snacking on this too!
Provided by Darlene Sweet
Categories Chocolate
Time 15m
Number Of Ingredients 3
Steps:
- 1. Assemble the three ingredients.
- 2. Line jelly roll pan with parchment or wax paper. Put chocolate chips in microwave safe bowl.
- 3. Microwave chips for 90 seconds or until they can be smoothly stirred using a spatula.
- 4. Spread melted chocolate evenly on baking sheet.
- 5. Spoon several spoonfuls of caramel randomly on top of chocolate.
- 6. Use knife to cut caramel through chocolate.
- 7. Evenly sprinkle sea salt on top of chocolate/caramel.
- 8. Place baking sheet into freezer for thirty minutes or until well set. Cut or break bark into pieces. Great as a garnish for ice cream, too! Store refrigerated in airtight container.
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