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Salted Caramel Chocolate Bark

  • Cook Time: 15 minutes
  • Total Time: 1 hours 45 minutes
  • Yield: 12 serves 1x

Description

Made with super dark chocolate, plus a refined sugar free gooey caramel filling, this choc caramel treat is much lower in sugar than regular chocolate and is seriously delicious.


Ingredients

Scale
  • 100g dark chocolate 85% cacao or above.
  • ½ cup almond butter
  • ¼ cup rice malt syrup or maple syrup
  • 2 tbs melted butter
  • 2 tsp sea salt flakes or crystals 

Instructions

  • Place almond butter, syrup and butter in a food processer and whiz until the mixture is completely smooth. Drain any excess butter from the food processor.
  • Place a sheet of baking paper over a flat oven tray or cutting board then remove the caramel from the food processor onto the baking paper. Use your hands to create a rectangular shape about 25cm x 10cm. Straighten the edges by pushing them in with the flat side of a knife or spatula. If the caramel became warm in your food processor, put it in the fridge while you melt the chocolate.
  • Break the chocolate into pieces and put it in a microwave safe bowl or jug. Microwave on high for 30 seconds, give it a stir and then microwave on high for 10 second bursts until the chocolate is melted (it takes a total of 40-50 seconds in my microwave).
  • When the caramel has cooled, remove it from the fridge and spoon half of the chocolate over one side of the caramel using the back of a spoon or a spatula to smooth it out. Place it in the fridge for 30 minutes (or until just set). When the chocolate is set remove it from the fridge, flip it over and coat the other side with the rest of the chocolate. Sprinkle with sea salt (if using).
  • Place the bark in the freezer for one hour. When set remove and cut into shards. Store in the fridge in a sealed container until you’re ready to eat it.

Notes

  • Wondering what chocolate to use. The darker the better. I look for chocolate that is at least 85% cocoa and that uses cocoa butter instead of vegetable oils. I used Lindt 90% cacao chocolate.
  • Don’t have a microwave? Melt the chocolate over a double boiler on the stove.

GOOD RECIPES

 

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