Best 7 Dark Chocolate Caramel Sea Salt Bark Recipes

HOMEMADE CARAMELS WITH DARK CHOCOLATE AND SEA SALT

Steps:

• Butter an 8-inch square baking pan.
• Combine white sugar, 1/2 cup cream, light corn syrup, and butter in a saucepan. Bring to a boil over medium heat, stirring often. Stir in remaining 1/2 cup cream. Cook, without stirring, until mixture reaches 242 degrees (117 degrees C), or until a small amount of the caramel mixture forms a firm yet pliable ball when dropped in cold water. Remove from heat; stir in vanilla extract.
• Pour caramel mixture into baking pan. Allow to cool slightly. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Remove baking pan from the fridge and allow caramel mixture to warm up slightly, about 30 minutes. Line a baking sheet with waxed paper.
• Combine dark and semisweet chocolate chips with shortening in a microwave-safe glass or ceramic bowl. Microwave in 30-second intervals, stirring after each melting, about 1 1/2 minutes.
• Cut caramel into 1-inch squares. Dip caramel squares in melted chocolate, shaking off excess. Place on lined baking sheet; sprinkle with sea salt. Chill until hardened, about 1 hour.

SALTED CARAMEL CHOCOLATE BARK

Steps:

• Place almond butter, syrup and butter in a food processer and whiz until the mixture is completely smooth. Drain any excess butter from the food processor.
• Place a sheet of baking paper over a flat oven tray or cutting board then remove the caramel from the food processor onto the baking paper. Use your hands to create a rectangular shape about 25cm x 10cm. Straighten the edges by pushing them in with the flat side of a knife or spatula. If the caramel became warm in your food processor, put it in the fridge while you melt the chocolate.
• Break the chocolate into pieces and put it in a microwave safe bowl or jug. Microwave on high for 30 seconds, give it a stir and then microwave on high for 10 second bursts until the chocolate is melted (it takes a total of 40-50 seconds in my microwave).
• When the caramel has cooled, remove it from the fridge and spoon half of the chocolate over one side of the caramel using the back of a spoon or a spatula to smooth it out. Place it in the fridge for 30 minutes (or until just set). When the chocolate is set remove it from the fridge, flip it over and coat the other side with the rest of the chocolate. Sprinkle with sea salt (if using).
• Place the bark in the freezer for one hour. When set remove and cut into shards. Store in the fridge in a sealed container until you're ready to eat it.

DARK CHOCOLATE SALTED CARAMEL SAUCE

Steps:

• In a heavy saucepan, stir the sugar and wate together over medium high heat, until the sugar has dissolved and it's clear. Do not let the mixture boil yet.
• Once it's clear and the sugar has dissolved, turn the heat up to high, cover and allow to heat to boil for 2 minutes. (begin counting when you put the lid on, not when it boils)
• After the 2 minutes, uncover the saucepan and allow to boil, swirling the pan around occasionally, you see the mixture get dark around the edges.
• As it begins to darken, begin swirling the pan continuously until the syrup is a deep amber color and just begins to smoke.
• Remove immediately.
• Add the butter, and mix until melted and mixed in.
• Next, stir in the heavy cream.
• When adding in the heavy cream, if the sauce starts becoming lumpy, place back over very LOW heat while stirring until smooth. One smooth remove immediately from heat.
• Now it's time to add the finely chopped bittersweet chocolate and stir until it is fully melted.
• Stir in the vanilla and the fleur de sel (or sea salt flakes).
• Pour finished chocolate sauce into mason jars, seal and tie a tag on.
• Perfect gift.

SALTED CARAMEL CHOCOLATE BARK

Steps:

• Prepare a baking sheet with wax paper or parchment paper. Set aside.
• 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)
• 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 )
• 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.
• 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)
• 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 coarse sea salt.
• 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.

HOW TO MAKE DARK CHOCOLATE BARK

Steps:

• Have your chips, pretzels, nuts and salt ready! Also have a nonstick surface ready on top of a large sheet pan! (this will save you trouble when transferring to the fridge.) For your nonstick surface, use parchment paper or a silicone mat.
• Melt your chocolate using your microwave for 30 seconds in a small bowl. Take out and stir the chocolate as much as you can. Repeat in 10 second intervals until chocolate is fully melted. Do not exceed 10 seconds or it will scorch! (It should not take more than 2-3 times.)
• Once it is fully melted, quickly pour melted chocolate onto your nonstick surface and spread using an offset spatula or butter knife until you get a thickness of about 1/4-1/2".
• Immediately sprinkle your chips, pretzels and walnuts evenly all over the chocolate while still warm.
• Open your caramels and heat them up in a small bowl in the microwave in 15 second intervals. Once fully melted, take a spoon and drizzle caramel over your bark. Use as much as you like! Immediately sprinkle the caramel with the sea salt to finish. The salt should stick to the caramel if you do it quickly.
• Take your sheet pan and chill your bark in the fridge for at least an hour or in the freezer for 30 minutes. This will allow the bark to solidify so you can easily break it down. It will take about 2 hours at room temperature to fully set.
• Once fully hardened chop the bark into large pieces using a large knife. Store in a sealed container in the fridge for up to 2 weeks or 4+ weeks in the freezer.

DARK CHOCOLATE BARK WITH PISTACHIOS AND SEA SALT

Steps:

• Lightly coat an 8-inch pan with cooking spray. Line with parchment paper, leaving a small overhang. Pour in chocolate and smooth with a spatula into an even layer.
• Sprinkle with pistachios and sea salt. Chill in fridge until completely set, about 30 minutes. Peel off parchment, and break into pieces.

CHOCOLATE-ALMOND BARK WITH SEA SALT

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.