Instructions
Lay out a large sheet of parchment paper onto the counter. If the chocolate is in block form, chop the chocolate into uniform pieces. Place the chocolate candy wafers or chopped chocolate into a microwave-safe bowl.
Melt the salted caramel chocolate melts using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid. Set aside.
Melt the milk chocolate melts using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid.
Use a spatula and spread the salted caramel melted chocolate on the parchment paper.
Immediately drizzle milk chocolate on top.
Swirl the melted chocolates together. Be sure to hold the knife at a 90 degree angle or the chocolate will look muddy.
When the bark is just set, sprinkle with sea salt flakes.
Score using a pastry wheel, or allow to set up completely at room temperature before breaking into pieces.
Satled Caramel bark can be kept at room temperature for several weeks. You can also make candy bark up to 4 months ahead of time if you freeze the bark. For best results, place the candy in a candy box that is lined with plastic wrap. Wrap the entire box with plastic wrap, and then a layer of foil. Place in the freezer for up to two months. Bring the chocolate to room temperature before unwrapping the box.
Want to Learn More about Chocolate Bark?
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