Cashew Coconut Caramel Chocolate Bark with a Clean Snap Tips, FAQ & printable recipe

Tips for success

For the cleanest snap, make sure the bark is thoroughly chilled. If it starts to soften while you're slicing, return it to the refrigerator for a few minutes.

Use a heavy chef's knife and press down firmly in one motion, rather than sawing back and forth. This will prevent the layers from crumbling or separating. Store the bark in an airtight container in the refrigerator to maintain its crispness.

The caramel can be made ahead and stored in the refrigerator for up to a week. Reheat it gently before using. The brittle can also be made ahead and kept in an airtight container at room temperature for up to a week.

When assembling, work quickly so the chocolate doesn't set before you add the toppings. If the chocolate starts to thicken, you can gently reheat it over the water bath for a few seconds.

Variations

• Milk Chocolate and Toffee: Swap the coconut caramel for a classic toffee sauce, using butter and brown sugar. Omit the sesame seeds and use toasted almonds or pecans in the brittle. The result is a buttery, nutty bark with a rich toffee flavor.
• Dark Chocolate and Sea Salt: Use bittersweet chocolate for a more intense flavor. Skip the coconut caramel and instead sprinkle flaky sea salt over the melted chocolate before adding the brittle. This simple version highlights the chocolate and salt.
• White Chocolate and Macadamia: Use white chocolate as the base. Replace the cashews with macadamia nuts and the sesame seeds with shredded coconut. The white chocolate pairs well with the tropical flavors of coconut and macadamia.
• Vegan Version: Use vegan dark chocolate and replace the butter with coconut oil. Ensure the sugar is vegan-friendly. The coconut cream and cashews are already plant-based. This version is dairy-free and still rich and satisfying.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 weeks. Let stand at room temperature for 5 minutes before serving.

Freezer

Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight before serving.

Reheat

No reheating needed. Serve at room temperature or slightly chilled. If frozen, thaw in the refrigerator.

Store the bark in an airtight container in the refrigerator for up to 2 weeks. Use parchment paper between layers to prevent sticking.

The bark can also be stored at room temperature in a cool, dry place for up to 5 days, but refrigeration keeps it firmer and cleaner-snapping. Let it come to room temperature for a few minutes before serving to soften the chocolate slightly.

The brittle and caramel can be made up to a week ahead and stored separately. The bark can be fully assembled and stored in the refrigerator for up to 2 weeks. For the best texture, slice the bark just before serving. If making ahead, keep the bark in one large piece and slice as needed. This prevents the edges from drying out.

Serving ideas

Serve the bark at room temperature for the best flavor and texture. Arrange the thick bars on a serving platter, with the layered cross-section visible.

The contrast of dark chocolate, amber caramel, and golden brittle is visually striking. This bark is perfect for holiday gift-giving, party platters, or a simple afternoon treat.

Pair the bark with a cup of coffee or tea to balance the sweetness. For a more indulgent dessert, serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream. The bark can also be crumbled over yogurt or ice cream for a crunchy topping. Store any leftovers in an airtight container in the refrigerator.

Frequently asked questions

Recipe card

Cashew Coconut Caramel Chocolate Bark with a Clean Snap

Prep 25 minCook 15 minRest 1 hTotal 1 h 40 minServes 12

Ingredients

• 12 oz dark milk chocolate, finely chopped
• 1/2 cup coconut cream
• 1/2 cup granulated sugar
• 2 tbsp light corn syrup
• 2 tbsp unsalted butter, cubed
• 1/4 tsp flaky sea salt
• 1/2 cup cashews, roughly chopped
• 2 tbsp white sesame seeds
• 1/4 cup granulated sugar
• 1 tbsp light corn syrup
• 1/8 tsp flaky sea salt

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk, tree nuts, sesame, soy

Estimated nutrition per serving

Calories

280

Protein

3 g

Carbohydrates

28 g

Fat

18 g

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