I’m one of those lone weirdos (I think I’m the only one in the universe) who doesn’t like salted caramel. Please don’t hate me, remember I’m the injured one? Have pity on me. I have to walk around looking like Steven Tyler attacked my chest. (because the burn now looks like a well you know..) Oh and no I can’t eat a lemon cupcake to make me feel better because I accidentally left them all outside while taking photos and I’m sure they’re hard as rocks now. Seriously. But back to the story…I wasn’t about to give up on this sweet and salty combination that I think is the spawn of the devil. I thought, “hey I’m somewhat insane to have written that last post (and hit publish) and perhaps I should just go with the flow of my insanity and make something salted caramel, sort of.” Because salty caramel is insane to me…well almost as insane as burning yourself on hot cake pans.
First get all of the toppings for the chocolate bark ready. You’ll need some chocolate covered pretzels!
I’m using the dark chocolate covered pretzels from Trader Joe’s because 1) they’re tasty 2) I wanted an excuse to go to Trader Joe’s 3) I love pretzels (you know you want to click on that, do it) and I love chocolate.
Chop them in half and set aside 1 cup of chopped pretzels. Then eat the crumbs.
Next you’ll need some chocolate covered almonds. Well these are dark chocolate almonds to be exact. If you’ve never had chocolate covered almonds, I feel for you. I especially like them in my frozen yogurt with my rainbow sprinkles and red gummy bear. Yes one gummy bear. It’s this obsessive compulsive numbers things, seriously.
Chop them in half. Eat the pieces that crumbled off. Set aside 1/2 cup of chopped chocolate covered almonds.
Now it’s chocolate time. Well first set down a big piece of parchment paper. Then in a large microwavable bowl, melt 8 ounces of semi sweet chocolate chips and 8 ounces milk chocolate chips. If you just want to use all semi sweet or all milk chocolate, that’s cool. I don’t judge. Just do not, I repeat, do not use Nestles. It will not harden. I recommend Ghirardelli or Guittard.
Mmmm melted chocolate!
Pour the melted chocolate onto the parchment paper and spread it out with a spatula into a large rectangle. (about 9 by 12 inches)
For the caramel part of the chocolate caramel bark, I like using caramel bits. Why? They’re easy, tasty and I’m not chancing burning myself while making caramel.
Put 1/2 cup of caramel bits in a bowl with 1/2 Tablespoon of whole milk. Melt it in the microwave. Be careful not to burn the caramel in the microwave. Don’t ask me why the caramel bits sort of look like chickpeas in this photo…
Mmm melted caramel bits.
Time it get all artistic (sort of), drizzle the melted caramel over the melted chocolate.
Place the chopped chocolate covered pretzels and chopped chocolate covered almonds on top of the melted chocolate and melted caramel.
Put another 1/2 cup of caramel bits in a bowl with 1/2 Tablespoon of whole milk. I use a clean bowl, not the same bowl I melted the other caramel bits in. And where is the photo? I have no idea. Pretend I just melted some more caramel bits ok?
Drizzle it all over. Mmmmm caramel drizzle! I suppose if you’re feeling super insane (or maybe sane?) you could put some sea salt on the chocolate caramel bark. But I however just can’t handle that. Baby steps people. Baby steps to salted caramel.
And you know what’s even harder than getting into the whole throwing salt on your caramel…letting the chocolate caramel bark dry for about 4 hours. Yes we must wait abut 4 hours.
Cut into massive size pieces and enjoy!
Sweet and Salty Chocolate Caramel Bark
8 ounces semi sweet chocolate chips
8 ounces milk chocolate chips
1 cup caramel bits, divided
1 Tablespoon whole milk, divided
1 cup chopped dark chocolate covered pretzels
1/2 cup chopped dark chocolate covered almonds (I chop them in half)
Chop the chocolate covered pretzels in half and measure out 1 cup.
Chop the chocolate covered almonds in half and measure out 1/2 cup. Set both the chopped pretzels and chopped almonds aside.
Place a large piece of parchment paper down.
Melt the semi sweet chocolate chips and milk chocolate chips in a large bowl.
Pour the melted chocolate onto the parchment paper. Spread the melted chocolate into a large rectangle. (about 9 by 12 inches)
In another bowl, melt 1/2 cup of caramel bits with 1/2 Tablespoon of milk.
Drizzle the melted caramel over the melted chocolate.
Press the chopped pretzels and chopped almonds into the melted chocolate and melted caramel.
In another bowl (I like to use a separate clean bowl), melt the remaining 1/2 cup caramel bits with 1/2 Tablespoon of milk.
Drizzle the melted caramel over the chocolate bark.
Let the bark dry for at least 4 hours. Then cut into large pieces and enjoy!
Store the chocolate bark in an airtight container.