Just a couple days ago I created a dessert table for Tiffani Thiessen and Jill Smith Design‘s holiday party. The look was very chic so I didn’t want the desserts to be too cutesy. I went with timeless classics such as gingerbread, fudge and snowball cookies (recipes all found in my book) but also added a couple new treats to the table. My favorite was this Salted Caramel Bark. You guys HAVE to try this. I literally couldn’t stop eating it.
I know there are much fancier chocolates and homemade caramels to create such a dessert, but if you remember, I fly to LA 24 hours before a party to prepare 10 different desserts, cookies and cake, BY MYSELF. So I like fast, simple, and obviously delicious recipes. This recipe is all of those things!!
Salted Caramel Christmas Bark
yields about 30-40 pieces of bark
2 (11 oz) packages of Kraft Caramel Bits (Kraft Caramels work too, you just have to unwrap them all)
2 (11.5 oz) packages of Ghiradelli Semi-Sweet Chocolate Chips
2 (11.5 oz) packages of Ghiradelli Milk Chocolate Chips
Vanilla Bean Sea Salt (I use Jacobsen Salt Co Vanilla Bean, but regular course sea salt works too)
4 tbls water
1. Line a standard jelly roll pan or cookie sheet with edge with waxed paper or foil.
2. In a microwave safe bowl, microwave one package of the Kraft Caramel Bits with 2 tbls water for 2 minutes, stirring half way. Remove from microwave and stir. If not fully melted, microwave an additional 30 seconds.
3. Mix 1 bag of milk chocolate chips and 1 bag of semi-sweet chocolate chips in separate bowl and melt in microwave for 2 minutes, stirring half way. If not fully melted, microwave an additional 30 seconds.
4. Spread melted chocolate onto wax/foil lined jelly roll pan.
5. Pour melted caramel over top of chocolate. Swirl with a spatula or fork.
6. Repeat steps 2-5 for second layer of each.
7. Sprinkle sea salt over top. Use a lot! It tastes amazing.
8. Put cookie sheet in freezer to set. (about 30 minutes)
9. Once bark has set, remove from freezer to break into pieces. I turned mine over and broke it with a meat hammer (tenderizer) into small pieces. This is a rich dessert, so just a bite or two is the perfect size!
10. Store in refrigerator in an air tight container until ready to serve.
Now that this experiment was such a success, I’ll be making bark all month, I can already feel it. My mind is spinning…Christmas Cadbury Egg bark, oreo cookie bark, peanut butter bark… Seems like you could make anything into a bark.
Do you make Christmas bark? If so, what kinds?