Milk Chocolate Caramel Swirl Bark. Add dots of caramel sauce to the chocolate and with a knife gently swirl the caramel through the chocolate. Sprinkle the top with toffee chips and add a light sprinkle of kosher salt. Salted Caramel Chocolate Bark recipe makes a quick, easy, impressive treat during the Christmas holiday season.
Chocolate Caramel Bark is a decadent treat that's easy to make and great for an edible gift.
Graham crackers with rich caramel and dark chocolate make this bark hard to pass up.
Chocolate Caramel Bark is one of my favorite holiday treats this year, even beating out peppery peanut butter cookies.
You can cook Milk Chocolate Caramel Swirl Bark using 5 ingredients and 2 steps. Here is how you cook it.
Ingredients of Milk Chocolate Caramel Swirl Bark
- It's 16 ounces of Lindor extra creamy milk chocolate chopped.
- Prepare 6 ounces of soft caramel candies unwrapped.
- It's 6 ounces of heavy cream.
- It's of For sprinkling use kosher salt.
- It's of 1/4 cup Toffee chips, more or less as needed.
I've made three batches all ready and between gifts and all of us, it has disappeared very. This Homemade Chocolate Caramel Pretzel Bark is made with two types of chocolate — milk chocolate and semi-sweet chocolate to give it the perfect amount of sweetness. It is paired with buttery caramel and salty pretzels to give it the crunchy, creamy, sweet, and salty elements. Pour the chocolate over the top of the caramel and pecans and spread across the caramel with a spatula.
Milk Chocolate Caramel Swirl Bark step by step
- Melt chocolate in the microwave until smooth. Then melt caramel with cream until smooth..
- Pour chocolate onto parchment paper and smooth out. Let chocolate begin to harden but not set (5-10 minutes). Do not allow to set. Add dots of caramel sauce to the chocolate and with a knife gently swirl the caramel through the chocolate. Sprinkle the top with toffee chips and add a light sprinkle of kosher salt. Refrigerate until hard. Then break up into chunks and keep refrigerated..
Remove from the refrigerator and use the parchment paper to lift the bark onto a cutting board. Try a white chocolate/peppermint, a milk chocolate/dark chocolate, or a chocolate/toffee. Think about garnishes like sea salt, crushed nuts, or sprinkles. It helps to warm your knife just before cutting the bark for clean slices. Chocolate bark should be kept chilled until ready to give or serve.
