Salted Chocolate and Caramel Bark

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.

Enjoy!