Cashew Coconut Caramel Chocolate Bark with a Clean Snap

This cashew coconut caramel chocolate bark is a study in contrasts: a smooth, creamy dark milk chocolate base, chewy ribbons of coconut caramel, and crunchy pieces of cashew-sesame brittle. Each thick bar snaps cleanly in half, revealing a beautiful layered cross-section.

The combination of sweet and salty, smooth and crunchy, makes this an irresistible treat for any chocolate lover. It comes together with just a few ingredients and a little patience, and the result is a truly impressive confection.

This bark starts with a base of melted dark milk chocolate, spread into a parchment-lined tray. Over that, ribbons of amber coconut caramel are drizzled, and chopped cashew-sesame brittle is scattered on top. Once chilled, the bark is sliced into thick bars that snap cleanly, showing off the distinct layers.

The chocolate is smooth and creamy, the caramel is chewy with a hint of coconut, and the brittle adds a satisfying crunch. A pinch of flaky sea salt in both the caramel and the brittle balances the sweetness and brings out the flavors.

Ingredients

Why this recipe works

The method of layering a smooth chocolate base with a chewy caramel and a crunchy brittle creates a textural symphony in every bite. The chocolate is melted and spread thin, providing a sturdy yet tender foundation. The caramel is cooked to a soft-ball stage, giving it a chewy, slightly sticky texture that contrasts nicely with the crisp brittle. The brittle, made with sugar and corn syrup, shatters into shards that add a satisfying crunch.

Using a box grater to create chocolate curls from a solid block adds a decorative touch and an extra layer of texture. The curls are light and airy, and they contrast with the dense chocolate base.

The combination of melted and grated chocolate also ensures that the bark has a smooth, even surface while still having a bit of visual interest. The flaky sea salt in both the caramel and the brittle enhances the sweet flavors and prevents the bark from being cloying.

Notes and substitutions

Choose a good-quality dark milk chocolate, around 60% cacao, for the best flavor and texture. The chocolate should be finely chopped so it melts evenly. If you prefer a more intense chocolate flavor, use bittersweet or semi-sweet chocolate. The coconut cream should be full-fat for a rich, creamy caramel. Light coconut milk will produce a thinner, less flavorful caramel.

A box grater is essential for making the chocolate curls. Use the large holes and grate the chocolate while it is slightly chilled for the best results. The cashew-sesame brittle can be made ahead and stored in an airtight container for up to a week.

If you don't have a candy thermometer, you can test the caramel by dropping a small amount into cold water; it should form a soft ball. The bark can be stored in the refrigerator for up to two weeks.

• dark milk chocolate: Semi-sweet or bittersweet chocolate for a more intense, less sweet bark; use vegan chocolate if needed.
• coconut cream: Heavy cream for a dairy version, but the coconut flavor will be less pronounced.
• cashews: Almonds, pecans, or macadamias work well; keep them roughly chopped.
• sesame seeds: Pumpkin seeds or sunflower seeds for a nut-free brittle.

Equipment

• Box grater
• Parchment-lined 9x13-inch baking tray
• Small saucepan
• Heatproof spatula
• Instant-read thermometer (optional)
• Chef's knife
• Cutting board