A River (of caramel) Runs Through It
by Keleigh May on December 10th, 2014

Salted Caramel Bark
  • 1-12 oz. bag dark or semi-sweet chocolate (your preference)
  • 1/2 teaspoon vegetable oil
  • 1/4 cup homemade caramel sauce 
  • Sprinkle of Himalayn Sea Salt (course) 
Directions:

Line 8x8 baking pan with wax paper (here are the instructions on how to line the pan and how to melt chocolate). Pour melted chocolate in pan, and give a few taps and shakes to evenly distribute chocolate. 
Spoon homemade salted caramel over chocolate. Make sure to spoon caramel into the corners. 
Take a knife and swril chocolate. 

Doesn't it look fancy?!
Top with course Himalayn Sea Salt (I buy mine from Trader Joe's). 
Let harden for 4-6 hours (or overnight) covered with plastic wrap. Once hard, coursely chop and serve. 

Let's just look at it one more time. 

As I mentioned last week, making these chocolates is part of the Mina Project that my church challenged us with.  This is the second flavor of the four that I came up with and the money raised is going to support a needy family in the Raleigh/Durham area.  When thinking of bark flavors, I couldn't help but think of the caramel from my Mess-less Caramel Apples.  (Its so delicious, I could take a bath in it)  So swirl in with some chocolate? Yeah buddy!!!  Looking for a sweet and salty treat to give to those you think are neat? Where there's a meal, there's a way!


Posted in Desserts, Gluten-Free    Tagged with no tags


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