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.
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:
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
A sweet and salty recipe for homemade bark
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.
Saturated fat: 6g
Did you make this recipe?
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