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

Tips for success

For the cleanest slices, use a sharp chef's knife and apply even pressure in one swift motion. If the bark cracks, let it sit at room temperature for a few minutes to soften slightly.

To make the brittle extra shattery, ensure the sugar reaches a deep amber color before adding the nuts — pale sugar yields a chewy texture.

Store the bark in an airtight container in the refrigerator for up to two weeks. Bring it to room temperature for 10 minutes before serving to let the chocolate soften just enough for the perfect snap.

The bark also makes a wonderful gift — wrap individual bars in parchment and tie with twine.

Variations

• Dark Chocolate & Sea Salt: Swap the dark milk chocolate for 70% dark chocolate and increase the flaky salt to 1/2 teaspoon. The bitterness of the dark chocolate balances the sweet caramel and nutty brittle beautifully.
• Almond Sesame Brittle: Replace the cashews with slivered almonds and add 1/4 teaspoon almond extract to the brittle. The almond flavor complements the sesame seeds and pairs well with the coconut caramel.
• Spiced Caramel: Add 1/4 teaspoon ground cinnamon and a pinch of cayenne to the coconut caramel. The warmth of the spices cuts through the sweetness and adds a subtle kick that lingers.
• White Chocolate Base: Use white chocolate instead of dark milk chocolate for a sweeter, creamier bark. Reduce the brown sugar in the caramel to 1/3 cup to balance the extra sweetness.

Storage and make-ahead

Fridge

Refrigerate in an airtight container, layered with parchment, for up to 2 weeks. Bring to room temperature for 10 minutes before serving.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.

Reheat

No reheating needed. For a softer texture, let the bark sit at room temperature for 15 minutes before serving.

Store the bark in an airtight container, layered between sheets of parchment paper, in the refrigerator for up to 2 weeks. Keep it away from strong odors, as chocolate absorbs them easily. For longer storage, freeze the bark in a freezer-safe container for up to 3 months.

The coconut caramel and cashew sesame brittle can be made up to 3 days ahead and stored separately.

The caramel should be refrigerated and gently rewarmed before use; the brittle can be kept in an airtight container at room temperature. Assemble the bark on the day you plan to serve it for the best texture.

Serving ideas

Serve the bark at cool room temperature for the best snap and flavor. Arrange the bars on a platter with a light dusting of flaky sea salt and perhaps a few extra chocolate curls. The bark pairs beautifully with espresso, a glass of cold milk, or a robust red wine.

For a dessert board, cut the bark into smaller pieces and arrange alongside fresh berries, dried figs, and a wedge of aged cheese.

The combination of sweet, salty, and crunchy textures makes it a versatile addition to any spread. Each bar is substantial enough to satisfy a chocolate craving on its own.

Frequently asked questions

Recipe card

Cashew Coconut Brittle Salted Caramel Chocolate Bark

Prep 20 minCook 15 minRest 1 hTotal 1 h 35 minServes 12

Ingredients

• 16 oz dark milk chocolate, finely chopped
• 1/2 cup coconut cream
• 1/2 cup packed brown sugar
• 2 tbsp unsalted butter
• 1/4 tsp flaky sea salt
• 1 cup raw cashews, roughly chopped
• 2 tbsp sesame seeds
• 1/2 cup granulated sugar
• 2 tbsp light corn syrup
• 1/4 tsp baking soda
• Flaky sea salt, for sprinkling, to taste

Instructions

1. Line a baking tray with parchment paper. Grate the dark milk chocolate on the large holes of a box grater into a fresh pile of chocolate curls. Set aside. In a small saucepan, combine the coconut cream, brown sugar, butter, and salt. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Remove from the heat and let cool slightly.
2. In a medium saucepan, combine the granulated sugar, corn syrup, and 2 tablespoons water. Cook over medium heat without stirring until the mixture turns deep amber, about 6–8 minutes. Remove from the heat and quickly stir in the cashews, sesame seeds, and baking soda. The mixture will foam. Immediately pour onto a parchment-lined baking sheet and spread into a thin, even layer. Let cool until hard, about 10 minutes.
3. Melt three-quarters of the grated chocolate in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. Remove from the heat, add the remaining grated chocolate, and stir until melted and glossy. Pour the melted chocolate into the prepared tray and spread into an even rectangle, about 1/4 inch thick.
4. Drizzle the warm coconut caramel in ribbons over the melted chocolate. Break the cooled cashew sesame brittle into small shards and scatter them evenly over the caramel. Sprinkle with a pinch of flaky sea salt. Use a spatula to gently press the toppings into the chocolate so they adhere.
5. Place the tray in the refrigerator for at least 1 hour, or until the chocolate is fully set and firm. Remove from the fridge and let stand for 5 minutes. Using a sharp knife, slice the slab into thick bars, about 2 inches wide. Lift one bar and snap it cleanly in half to reveal the layered cross-section.

Contains: milk, tree nuts, sesame

Estimated nutrition per serving

Calories

380

Protein

5 g

Carbohydrates

35 g

Fat

25 g

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