You must be logged in to post a review.
This salty and sweet creation is great to enjoy as a dessert or yummy snack.
Note: Cook time is approximate freezing time for bark to set.
Place sugar in a pot over medium heat and let sit 2-3 minutes before beginning to stir slowly. Stir slowly and occasionally until all sugar is melted and is a dark amber color. Remove from heat.
While stirring, slowly add water to melted sugar. Add cream and stir to incorporate.
Once cream is fully incorporated, add vanilla bean paste and place the caramel back on medium heat for 3 minutes. Remove from heat and set aside.
Melt chocolate. Once chocolate is melted, spread on a lined cookie sheet.
Add 3/4 of the caramel mixture on top of the chocolate and swirl with a toothpick to combine (the rest of the mixture can be added if you want more caramel or can be saved for an ice cream topping or dipping sauce). Top with Maldon salt or fleur de sel.
Place in the freezer until set.
Once bark is set (caramel will still be sticky to the touch), break into pieces and add additional Maldon salt before enjoying.
Store bark in an airtight container in the freezer.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!