Cashew Coconut Brittle Salted Caramel Chocolate Bark

This cashew coconut brittle salted caramel chocolate bark is a layered candy bar that delivers glossy dark milk chocolate, ribbons of amber coconut caramel, and a crunchy cashew sesame brittle.

Each thick bar snaps cleanly to reveal a beautiful cross-section of textures and flavors. Perfect for gifting, holiday trays, or a special dessert that feels far more complex than it is.

This bark starts with a pile of fresh chocolate curls grated from a solid block of dark milk chocolate. The curls melt into a glossy base, then get topped with a quick coconut caramel and a shattering cashew sesame brittle.

A sprinkle of flaky salt ties it all together. The result is a sophisticated candy that looks like it came from a chocolatier, but comes together in under an hour of active work.

Ingredients

Why this recipe works

Grating the chocolate from a block creates curls that melt evenly and smoothly, giving the bark a professional, glossy finish.

The grated pieces melt faster and more uniformly than chopped chocolate, reducing the risk of seizing. This method also produces a thinner, more delicate chocolate layer that snaps cleanly when chilled.

The coconut caramel is cooked briefly to concentrate its flavor without becoming overly thick. The cashew sesame brittle uses baking soda to create a light, airy texture that contrasts with the dense chocolate.

Chilling the assembled bark sets the layers firmly, so each bar breaks with a satisfying snap and reveals the distinct strata.

Notes and substitutions

Dark milk chocolate offers a balance of creamy sweetness and deep cocoa; choose a bar with at least 40% cacao for the best flavor. The coconut cream adds richness and a subtle tropical note to the caramel — full-fat coconut cream works best. If you prefer a more traditional caramel, substitute heavy cream.

For the brittle, raw cashews and sesame seeds toast as the sugar caramelizes, deepening their flavor. Use a candy thermometer if you want precision, but watching for a deep amber color works well. Flaky sea salt is essential for contrast; fine salt will dissolve too quickly and won't provide the same pop.

• dark milk chocolate: Use semi-sweet or bittersweet chocolate for a less sweet, more intense bark.
• coconut cream: Replace with heavy cream for a classic caramel, though the coconut flavor will be lighter.
• cashews: Substitute with peanuts or almonds; toast them lightly before using for extra depth.
• sesame seeds: Omit if needed, or use sunflower seeds for a nut-free crunch.

Equipment

• Box grater
• Parchment-lined baking tray
• Small saucepan
• Medium saucepan
• Rubber spatula
• Sharp knife