There's something almost magical about the combination of sweet and salty flavors. And when they're brought together in the form of Salted Caramel Chocolate Bark, it's nothing short of a treat to the senses. This delectable homemade candy combines buttery caramel, rich chocolate, crunchy nuts or pretzels, and a hint of sea salt, resulting in an irresistibly sweet, salty, crunchy, and chewy snack.
While delicious year-round, Salted Caramel Chocolate Bark is especially popular during holiday seasons like Christmas or Valentine's Day. It makes an ideal gift due to its delicious taste and the personal touch that homemade candies always carry.
If you're on a quest to discover the perfect snack or treat, give this caramel popcorn recipe a try! You'll be thanking me later 😉
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- Golden corn syrup
- Vanilla extract
- Chocolate (your favorite)
- Roasted nuts (your favorite) OR pretzels (whole)
- Sea salt
See recipe card for quantities.
Prepare the Caramel
Cook sugar, cream, corn syrup, and butter to 255°F (124°C), add hot cream to 235°F (113°C), then mix in vanilla and let it cool down.
Prepare the Bark Ingredients
Preheat oven to 325°F (163°C) and bake the nuts for 10-15 minutes. Skip this step if you are using pretzels instead of nuts!
Melt the Chocolate
Melt chocolate and butter together.
Assemble the Bark
Spread most of the melted chocolate on a baking sheet, add nuts or pretzels.
Add Caramel and Remaining Chocolate
Pour caramel over nuts/pretzels, top with remaining chocolate, and sprinkle with sea salt.
Let the Bark Set and Serve
Let bark set for 1-2 hours, cut into pieces, and enjoy.
Hint: For perfect bark, closely monitor the caramel's temperature using a Cooking Thermometer to ensure it's neither too hard nor too runny.
Dietary adjustments for this recipe include:
- For a dairy-free version, replace the butter with a dairy-free margarine, and use a dairy-free chocolate and cream.
- For a vegan version, use a vegan butter substitute and a plant-based cream.
Feel free to get creative with this recipe:
- Try different types of nuts such as almonds, pecans, or pistachios.
- You could also use a combination of dark, milk, and white chocolate for a more complex flavor profile.
- Add a sprinkle of chili flakes for a spicy twist.
- Saucepan: You need a Saucepan to cook the sugar, cream, syrup, and butter together. The pan helps to evenly distribute heat.
- Cooking Thermometer: You'll use this to measure the exact temperature of the caramel. This ensures you don't burn or undercook it.
- Whisk: You need a whisk to mix in the vanilla extract and to make sure the caramel is smooth.
- Baking Sheet & Parchment Paper: The baking sheet holds the bark, and the parchment paper makes sure it doesn't stick.
Most Useful Equipment:
- Saucepan: This is used in both making the caramel and melting chocolate if you don't have a microwave or double boiler. It's versatile and essential for this recipe.
Salted Caramel Chocolate Bark can be stored in an airtight container at room temperature for up to 2 weeks. The chocolate may develop a white coating after a few days due to temperature fluctuations, but this is harmless and doesn't affect the taste.
Always use good quality chocolate as it can make a significant difference in the final taste of your bark.
Yes, but homemade caramel has a richer flavor.
Yes, but it provides a nice contrast to the sweetness.
Yes, but regular granulated sugar will work best.
Chocolate can seize if overheated. Use a double boiler and stir constantly.
The caramel may have been overcooked. Use a candy thermometer to ensure the right temperature.
Yes, any roasted nut would work.
Yes, but it will make the bark sweeter.
Because we do not temper the chocolate in this recipe, it can take a while for the chocolate to set. Give it time!
Yes, it freezes well. Thaw at room temperature before serving.
Yes, dried cherries or cranberries would be delicious additions.
Looking for other recipes like this? Try these:
¾ cup (150g) sugar
⅓ cup (75g) cream
⅓ cup (105g) golden corn syrup
3 tablespoons (42g) butter
¼ teaspoon (1.5g) salt
⅓ cup (75g) hot cream
¼ teaspoon (1.5g) vanilla extract
3 cups (510g) chocolate (your favorite)
2 teaspoons (9g) butter
1 ½ cups (210g) roasted nuts (your favorite) OR 3 cups (210g) pretzels (whole)
Sea salt (to taste)
Step 1 - Caramel:
- In a Saucepan, combine the sugar, cream, golden corn syrup, and butter.
- Cook the mixture until it reaches 255°F / 124°C.
- Add the hot cream and bring the mixture back to 235°F / 113°C.
- Whisk in the vanilla extract.
- Let the caramel cool for about 15 minutes until it thickens.
Step 2 - The bark:
- Preheat your oven to 325°F (163°C).
- Grease and line a baking sheet with parchment paper.
- If using nuts, bake them for 10-15 minutes, then let them cool down.
- Melt the chocolate with the butter.
- Spread about ⅔ of the melted chocolate mixture onto the prepared baking sheet.
- Sprinkle the nuts or pretzels all over the chocolate.
- Gently press the nuts or pretzels down into the chocolate.
- Pour the warm caramel on top, making sure it touches each nut or pretzel.
- Add the remaining melted chocolate on top.
- Sprinkle a generous amount of sea salt over the bark.
- Let the bark set completely for 1-2 hours.
- Cut it into pieces and enjoy!
*Note: The chocolate may develop a white appearance after a couple of days, but it is still equally good.
- Prep Time: 20 minutes
- Setting Time: 2 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Keywords: Chocolate bark recipe, easy caramel, holiday treats, salted caramel bark, nutty chocolate, pretzel bark
- Always wash your hands before cooking.
- Ensure all your equipment is clean.
- Use fresh ingredients and check expiration dates.
- Be careful when making caramel as it can cause burns.
With a little patience and care, you can create a homemade candy that's better than anything you can buy in the store. So, get your apron on and start creating some edible magic! Happy cooking!