Cashew Coconut Brittle Salted Caramel Chocolate Bark Tips, FAQ & printable recipe

Tips for success

For the best snap, make sure the chocolate is fully tempered or at least well-set. If you’re not tempering, chilling is the easiest way to achieve a firm texture. Use a sharp chef’s knife for clean cuts, and wipe the blade between cuts if chocolate sticks.

For a rustic look, break the bark into irregular shards instead of slicing. Store the bark in an airtight container at cool room temperature; if your kitchen is warm, keep it in the fridge for up to 2 weeks.

The brittle can be made a day ahead and stored in an airtight container at room temperature. If it becomes sticky, spread it on a baking sheet and re-crisp in a 300°F (150°C) oven for 5 minutes. When drizzling the caramel, keep it warm but not hot, so it doesn’t melt the chocolate.

If you prefer a more intense chocolate flavor, use bittersweet chocolate, but note that it will be less sweet. Adjust the salt to taste—flaky sea salt is essential for the salted caramel effect.

Variations

• Dark Chocolate & Sea Salt: Swap the dark milk chocolate for a 70% dark chocolate bar. Increase the flaky sea salt on top to 1 teaspoon for a more pronounced salty-sweet contrast. The darker chocolate balances the sweetness of the caramel and brittle.
• Nut-Free Version: Replace the cashews with an equal amount of pumpkin seeds or sunflower seeds. Toast them lightly before adding to the brittle. The texture remains crunchy, and the bark is safe for those with tree nut allergies. Keep the coconut for extra flavor.
• Spiced Caramel Swirl: Add 1/2 teaspoon of ground cinnamon and a pinch of cayenne to the caramel sauce before drizzling. The warm spices enhance the caramel and chocolate, giving the bark a subtle heat that pairs well with the nuts. Adjust the cayenne to taste.
• Pretzel & Peanut Brittle: For a salty, crunchy twist, replace the cashew-coconut brittle with a mixture of crushed pretzels and roasted peanuts. Toss with a little melted butter and sugar, then bake until crisp. Use a peanut-free chocolate if allergies are a concern.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 weeks. Let come to room temperature for 10 minutes before serving to restore the best texture.

Freezer

Wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.

Reheat

No reheating needed. If the bark has been refrigerated, let it sit at room temperature for 10 minutes before serving.

Store the chocolate bark in an airtight container, separated by parchment paper, at a cool room temperature (around 65°F to 70°F) for up to 2 weeks. If the room is warm, refrigerate for up to 3 weeks. Bring to room temperature before serving for the best texture and flavor. Avoid storing near strong odors, as chocolate absorbs smells.

The bark can be made up to 2 weeks ahead and stored in an airtight container. The brittle can be prepared 1 day in advance and kept in a separate airtight container.

If making ahead, wait to add the flaky sea salt until just before serving to keep it crisp. The bark also freezes well; wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight.

Serving ideas

Serve the bark at room temperature so the chocolate is firm but not hard. Arrange the bars on a platter or in a gift box. The bark is perfect for holiday cookie exchanges, party favors, or an after-dinner treat.

Pair with coffee, tea, or a glass of milk. The combination of crunchy brittle, creamy chocolate, and salted caramel is rich and satisfying, so small pieces go a long way.

For a more elegant presentation, cut the bark into thin, uniform rectangles and dust with a little cocoa powder or extra flaky salt. You can also break it into rustic shards and pile them in a bowl. If serving as part of a dessert board, place the bark alongside fresh berries and a cheese selection. The bark can be made ahead, making it a stress-free option for entertaining.

Frequently asked questions

Recipe card

Cashew Coconut Brittle Salted Caramel Chocolate Bark

Prep 20 minCook 15 minRest 30 minTotal 1 h 5 minServes 12

Ingredients

• 1 1/2 lb dark milk chocolate, finely chopped
• 1 cup raw cashews, roughly chopped
• 1/2 cup unsweetened shredded coconut
• 1/2 cup granulated sugar
• 2 tbsp light corn syrup
• 2 tbsp unsalted butter, cut into pieces
• 1/2 tsp flaky sea salt, plus more for sprinkling
• 1/2 cup salted caramel sauce, homemade or store-bought

Instructions

1. Line a rimmed baking sheet with parchment paper. In a medium saucepan, combine the granulated sugar, corn syrup, and 2 tablespoons of water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns a deep amber color, about 6 to 8 minutes. Remove from heat and immediately stir in the butter, cashews, shredded coconut, and 1/2 teaspoon of flaky sea salt. Stir vigorously until the butter is melted and the nuts and coconut are evenly coated.
2. Using a box grater, grate the dark milk chocolate into a large bowl to create a pile of chocolate curls. Set aside about 1/4 of the grated chocolate for topping the bark later. The remaining grated chocolate will be melted.
3. Place the remaining grated chocolate in a heatproof bowl set over a saucepan of barely simmering water. Stir occasionally until the chocolate is completely melted and smooth. Alternatively, melt in the microwave in 30-second bursts, stirring between each. Remove from heat and let cool slightly, about 2 minutes.
4. Pour the melted chocolate onto a parchment-lined rimmed baking sheet. Use an offset spatula to spread it into an even rectangle, about 1/4-inch thick. Gently tap the pan on the counter to release any air bubbles and level the surface.
5. Warm the salted caramel sauce slightly so it is pourable but not hot. Drizzle ribbons of caramel over the melted chocolate in a back-and-forth motion. Use a knife or skewer to gently swirl the caramel into the chocolate, creating a marbled pattern.
6. Scatter the chopped cashew-coconut brittle evenly over the caramel-drizzled chocolate. Press the brittle gently into the chocolate with your fingertips or the back of a spoon so it adheres. Sprinkle the reserved grated chocolate curls over the top, then finish with a pinch of flaky sea salt.
7. Place the baking sheet in the refrigerator for at least 30 minutes, or until the chocolate is completely firm and set. Do not leave it in the fridge longer than 1 hour, as condensation can form on the surface.
8. Once set, lift the bark from the baking sheet using the parchment paper. Place on a cutting board and use a sharp chef's knife to slice the slab into thick bars, about 2 inches wide. Then lift one bar and snap it cleanly in half to reveal the layered cross section. Serve immediately or store in an airtight container.

Contains: milk, tree nuts, sesame

Estimated nutrition per serving

Calories

290

Protein

4 g

Carbohydrates

28 g

Fat

19 g

Automatic estimate from the ingredient list, not laboratory-verified.