Salted Caramel Cashew Bark
I told you yesterday when I introduced you to the Sea Salt Caramels that we would be doing something special with them today, and… ta da!
A couple of weeks ago I met a friend of mine for lunch and mentioned that after lunch I was heading to the mall. She asked if I hit up the Godiva store when I go, and I realized that I really don’t. I had only been in there once with another girlfriend who had stopped in to buy chocolate-covered strawberries. Well, she planted the seed and there was no way I was going to walk by Godiva without stopping in that day. And so a couple of hours later I strolled by and jumped right in. They were running a special on the chocolate in their display case where you could buy three or four and get one free, or something to that effect. So I went to work deciding on what I would sample… I picked up a couple of truffles and then saw a salted caramel and cashew bark. It was a no-brainer. You could get it in milk or dark chocolate, and I went straight for the milk. I held out until the car ride home, and then dug in. I was immediately smitten and knew instantaneously that I would need to recreate it at home as soon as possible.
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I love how the warm chocolate makes the salted caramels a little melty – they get a little gooey and become one with the chocolate. Sublime, I tell you.
Making chocolate bark is one of my all-time favorite treats. They are especially great around the holidays, but as my recent mall trip proved – amazing chocolate bark is meant to be enjoyed year-round. So I hope you don’t wait until the snow falls to give some bark a try! (Although I always reserve my peppermint bark for Christmas!)
Some other bark variations:
Peppermint Bark
Pistachio & Cranberry White Chocolate Bark
Toffee Pretzel Bark
One year ago: White Sicilian Pizza with Flaky, Pastry-Style Crust
Three years ago: Chicken Pot Pie
Four years ago: Chili-Rice Dinner
Salted Caramel Cashew Bark
Ingredients
- 1 pound (453.59 g) milk chocolate, chopped
- ½ cup (146 g) chopped sea salt caramels
- ½ cup (68.5 g) salted cashews
Instructions
- 1. Line a baking sheet with parchment paper; set aside.
- 2. Using a double boiler or in a microwave in 30-second increments at 50% power, melt the chocolate until smooth.
- 3. Stir in the chopped caramels and cashews. Pour the mixture onto the pan and spread into an even layer (it won't cover the whole pan). Sprinkle on some extra chopped caramels and cashews.
- 4. Refrigerate the pan for about 30 minutes, or until set. Break the bark into pieces and serve. Store leftovers in an airtight container in the refrigerator.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Can you make your own caramel and add it to would that be like adding store bought sauce?
Bill
I am not very good in the kitchen, but I HAVE to try this bark. Sounds incredibly yummy. Two dumb questions: can I use the Ghirardelli bars sold at the market and also I have a double boiler, but kinda small (1.5 quart) will this be large enough?? Thank you so much for your response
hi! i just had a fumble while attempting to make this. instead of caramels, I used actual salted caramel sauce and mixed it into the melted chocolate. it became coagulated but i still spread it on the baking pan to cool. any idea how i can salvage this?
Hi Noreen, Unfortunately I don’t think there is any way to salvage this. It is not meant to have caramel sauce mixed into it; merely salted caramel candies stirred in as an add-in. The chocolate likely won’t set up with the sauce mixed in.
I know this may sound rather dumb, but do you just buy salted caramel at the grocery store? I don’t think I’ve ever seen them, but maybe I just haven’t looked for them.
Hi Pat, Some folks have said they’ve found them at some specialty candy stores, but I made some myself. You can find the link in the recipe above.
That bark looks so yummy.I’m such a chocoholic and I love cashews and caramel. So I definetly need to try this recipe!
This looks so good! And I’ve gone back and found your recipes for Peppermint Bark and Cranberry Pistachio Bark – I think plates of this trio of goodies will make wonderful teacher gifts! Thanks for the recipes :)
I’ve never made a bark before and this looks great.
I couldn’t think of a combonation more perfect – cashews and chocolate are my favorite! You really can do so many things with this bark. Great post!
I adore a good chocolate nut bark and this just looks amazing. I am going to make some of this! My anniversary is coming up and my hubby would just adore this. Loves nuts and nut barks and is now a fan of the salted chocolates (have you tried Ghiradelli Intense Dark Salted Almond Soiree??)
this sounds great, love the salted caramel taste, can’t wait to try it with this combination, going to send it our to some of our clients, great idea!
Do you think that freezing this would compromise the flavor at all? I am considering adding this to Christmas goodie trays but would like to make this one first because it wouldn’t take up too much room in the freezer. I am quite experienced in the kitchen but I don’t freeze alot because I just don’t have the room. Thanks!
Also I made the Pumpkin Scones this weekend and they are to die for!
Hi Tania, I’m not sure that freezing is even necessary. During the holidays I make big batches of peppermint bark and store it in airtight containers in the refrigerator and it keeps for weeks.
Oh, man! I can’t imagine being able to salvage even one of those salted caramels, but if I did, this is absolutely gorgeous.