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

Tips for success

For perfectly melted chocolate, use a digital thermometer and do not let the temperature exceed 115°F (46°C). If you do not have a thermometer, test by dabbing a little on your lip; it should feel just barely warm.

Always use a completely dry bowl and spatula, as any water will cause the chocolate to seize. If the chocolate does seize, whisk in a little warm milk or cream to bring it back to a smooth consistency.

When making the brittle, use a heavy-bottomed saucepan to distribute heat evenly. Do not stir the sugar too often; let it melt and caramelize undisturbed for the best color.

If you want a more pronounced coconut flavor, toast the shredded coconut and add it to the brittle along with the nuts. For a more intense salt contrast, sprinkle the sea salt generously over the top before the chocolate sets.

Variations

• Dark Chocolate and Sea Salt: Swap the dark milk chocolate for a 70% dark chocolate and increase the flaky sea salt to 1 teaspoon. The bitterness of the dark chocolate balances the sweet caramel and nutty brittle beautifully.
• Peanut Butter Swirl: Instead of coconut caramel, use a mixture of 1/2 cup peanut butter and 1/4 cup honey, warmed until pourable. Swirl into the chocolate before adding the brittle. Replace cashews with roasted peanuts.
• Almond Coconut Bark: Use almond slices instead of cashews and add 1/2 cup toasted shredded coconut to the brittle. Substitute the coconut caramel with a classic salted caramel sauce for a different flavor profile.
• White Chocolate Raspberry: Use white chocolate instead of dark milk. Swirl in 1/2 cup raspberry jam instead of caramel. Add freeze-dried raspberries along with the brittle for a tangy crunch.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 weeks. Separate layers with parchment paper to prevent sticking.

Freezer

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

Reheat

No reheating needed. Let the bark sit at room temperature for 10 minutes before serving.

Store the bark in an airtight container, separated by parchment paper, in the refrigerator for up to 2 weeks. Bring to room temperature for 10 minutes before serving for the best texture and flavor.

The bark can be made up to 2 weeks ahead and stored in the refrigerator. The brittle can be made up to 3 days in advance and kept in an airtight container at room temperature. The chocolate can be grated and stored in a zip-top bag in the refrigerator for up to 1 week.

Serving ideas

Serve the bark on a large platter or wooden board, with the bars arranged in a single layer. The dramatic cross section is best shown by breaking a few pieces in half and placing them cut-side up.

This bark is perfect for holiday cookie trays, dessert buffets, or as an edible gift wrapped in cellophane and tied with a ribbon.

Pair the bark with strong coffee, espresso, or a glass of cold milk. For a more indulgent dessert, crumble the bark over vanilla ice cream or use it as a topping for brownies.

The salty-sweet combination also works well with a glass of red wine, especially a fruity Zinfandel or a port.

Frequently asked questions

Recipe card

Cashew Coconut Salted Caramel Chocolate Bark

Prep 30 minCook 15 minRest 1 hTotal 1 h 45 minServes 12

Ingredients

• 1 1/2 lb dark milk chocolate, finely chopped
• 1 cup coconut caramel, homemade or store-bought
• 1 cup cashews, roughly chopped
• 1/2 cup sesame seeds
• 1 cup granulated sugar
• 1/2 tsp flaky sea salt
• 2 tbsp unsalted butter

Instructions

1. Line a baking sheet with parchment paper. In a medium saucepan over medium heat, melt the sugar, stirring occasionally, until it turns a deep amber color. Add the butter, cashews, and sesame seeds, and stir constantly for 1 to 2 minutes until the mixture is glossy and the nuts are coated. Pour the brittle onto the prepared sheet and spread it into an even layer. Let it cool completely, then break it into small pieces or chop it into a coarse crumble.
2. Using a box grater, grate the solid block of dark milk chocolate into a large bowl. The chocolate should be cold but not too hard; if it softens, chill it for 10 minutes. You want a fluffy pile of chocolate curls that will melt evenly.
3. Place the grated chocolate in a heatproof bowl set over a pot of barely simmering water. Stir gently until completely melted and smooth. Alternatively, melt in the microwave in 30-second bursts, stirring between each. The chocolate should be glossy and fluid.
4. Pour the melted chocolate into a parchment-lined tray or baking sheet. Use an offset spatula to spread it into an even rectangle, about 1/4 inch thick. Drizzle the coconut caramel in ribbons over the chocolate surface, creating a marbled pattern.
5. Scatter the chopped cashew sesame brittle evenly over the chocolate and caramel. Press the brittle gently into the surface so it adheres. Sprinkle with flaky sea salt if desired.
6. Transfer the tray to the refrigerator and chill for at least 1 hour, until the chocolate is firm. Once set, lift the bark from the tray using the parchment. Place on a cutting board and slice into thick bars with a sharp chef's knife. For clean edges, score the top before cutting.
7. Lift one thick bar and snap it cleanly in half to reveal the layered cross section of chocolate, caramel, and crunchy nut brittle. Serve immediately or store in an airtight container.

Contains: milk, tree nuts, sesame

Estimated nutrition per serving

Calories

320

Protein

5 g

Carbohydrates

35 g

Fat

19 g

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