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) 

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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