Dark Chocolate Bark with Salted Caramel

This dark chocolate bark with salted caramel is one of my favorites because of the melt-in-your-mouth consistency of the caramel. I would highly recommend Ghirardelli 60% dark chocolate chips, which I used to make the base layer. The salted caramel is a mixture of coconut oil, maple syrup, almond butter, and vanilla. In terms of toppings, I only used almonds which I chopped and toasted, but the possibilities are endless. Here are a few other ideas and feel free to experiment!

  • Crushed spelt pretzels + vanilla bean marshmallows
  • Toasted pecans + shredded coconut
  • Cayenne pepper + sea salt flakes
  • Macadamia nuts + white chocolate chips


Recipe for Dark Chocolate Bark with Salted Caramel


  • 1 1/2 cups dark chocolate chips (I would recommend Ghirardelli or Guittard’s)
  • 3 Tbs coconut oil
  • 2 Tbs pure maple syrup
  • 2 Tbs salted almond butter (Justin’s worked really well for this recipe)
  • 1 tsp vanilla extract
  • 1/4 cup almonds


  1. Melt the dark chocolate chips and 1 tablespoon of coconut oil in the microwave for 45 seconds. Stir to melt and combine the mixture completely.
  2. Pour the chocolate onto a baking sheet with parchment paper. Spread the chocolate out evenly to desired bark thickness.
  3. Place chocolate base layer in the freezer for about 5 minutes while you make the caramel sauce.
  4. For the caramel sauce, combine the rest of the coconut oil, vanilla, maple syrup, and almond butter in a microwavable dish. Microwave for 45 seconds- 1 minute and stir to combine. Set aside for 3 minutes.
  5. Chop raw almonds and place in a microwave safe dish. Microwave for 90 seconds to toast but be careful to not burn them.
  6. Remove chocolate from the freezer, drizzle on the caramel sauce, and sprinkle on the toasted almonds (or other desired toppings).
  7. Return bark to the freezer for about 15 minutes or until it is frozen through. Break the bark into pieces and enjoy!



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