Cashew Coconut Caramel Chocolate Bark with a Clean Snap Step-by-step instructions

Before you start

Before starting, line a 9x13-inch baking tray with parchment paper, leaving some overhang for easy removal. Chop the chocolate into small, uniform pieces. Measure out all the ingredients for the caramel and the brittle.

Have a small saucepan ready for the caramel and another for the brittle. A box grater and a chef's knife are essential. If using a candy thermometer, have it ready. The caramel and brittle can be made ahead and stored, but the chocolate should be melted just before assembly.

Instructions

Crafting the Components

1. 1Prepare the Brittle and Caramel
   Line a small baking sheet with parchment paper. In a small saucepan, combine 1/4 cup sugar and 1 tbsp corn syrup. Cook over medium heat, swirling occasionally, until the sugar melts and turns a deep amber color, about 4-5 minutes. Quickly stir in the cashews, sesame seeds, and 1/8 tsp salt, then pour onto the prepared sheet and spread into a thin layer. Let cool until hard, about 10 minutes.
   Look for The sugar turns amber and the brittle hardens into a glossy sheet.
   Tip Swirl the pan rather than stirring to prevent crystallization.
2. 2Make the Coconut Caramel
   In a clean small saucepan, combine the coconut cream, 1/2 cup sugar, and 2 tbsp corn syrup. Bring to a boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, until the mixture thickens and turns a light amber color, about 8-10 minutes. Remove from heat and whisk in the butter and 1/4 tsp salt until smooth.
   Look for The caramel is thick enough to coat the back of a spoon and smells nutty.
   Tip If the caramel seizes, return to low heat and stir until smooth.

The brittle should be a deep amber color and harden to a crisp, glassy sheet. The caramel should be thick enough to coat the back of a spoon and have a rich, nutty aroma. Both should be set aside to cool slightly. The melted chocolate should be smooth and glossy, with no lumps. The grated chocolate curls should be light and airy.

Layering the Bark

3. 3Melt and Grate the Chocolate
   Finely chop 8 oz of the dark milk chocolate and place in a heatproof bowl. Melt over a pot of simmering water, stirring frequently, until smooth and glossy. Remove from heat and let cool slightly. Grate the remaining 4 oz of chocolate on a box grater into fine curls and set aside.
   Look for The melted chocolate is smooth and the grated curls are light and airy.
   Tip Do not let water touch the chocolate, or it will seize.
4. 4Assemble the Bark
   Pour the melted chocolate into a parchment-lined 9x13-inch tray and spread into an even layer about 1/4-inch thick. Drizzle the coconut caramel in ribbons over the chocolate, then scatter the cooled cashew-sesame brittle pieces on top. Gently press the brittle into the chocolate so it adheres.
   Look for The caramel ribbons and brittle are evenly distributed over the chocolate.
   Tip Work quickly before the chocolate sets.

The melted chocolate should be spread into an even, thin layer. The caramel ribbons should be drizzled in a zigzag pattern, creating distinct ribbons.

The brittle pieces should be scattered evenly, and gently pressed into the chocolate so they adhere. The surface should look inviting, with visible layers of chocolate, caramel, and brittle.

Setting and Slicing

5. 5Chill and Slice
   Refrigerate the bark for at least 1 hour, or until completely firm. Once set, lift the bark from the tray using the parchment paper and place on a cutting board. Use a sharp chef's knife to slice into thick bars, about 2 inches wide. Snap one bar in half to show the layered cross-section.
   Look for The bark is firm and slices cleanly, revealing distinct layers.
   Tip For clean cuts, use a heavy knife and press down firmly.

The bark should be completely firm and cold to the touch. When lifted, it should hold its shape without bending. Slicing with a sharp knife should produce clean, thick bars. When broken, the bark should snap cleanly, revealing a distinct cross-section of chocolate, caramel, and brittle. The bars should be neat and presentable.

Common mistakes

One common mistake is overheating the chocolate, which can cause it to seize or become grainy. Melt it gently over simmering water, stirring frequently. Another is not cooking the caramel long enough, resulting in a soft, sticky mess.

Cook it until it reaches a deep amber color and thickens. When making the brittle, avoid stirring the sugar too much, as it can crystallize. Swirl the pan instead. Finally, be sure to chill the bark thoroughly before slicing, or it will crumble.

How to tell it’s done

The bark is done when it is completely firm to the touch and holds its shape when lifted. The chocolate should be set and no longer shiny. The caramel ribbons should be chewy, not runny.

The brittle should be hard and shatter when broken. To test, gently press the surface; it should not give. The bark should snap cleanly when broken, with no bending. If it bends, it needs more time in the refrigerator.