Dark Chocolate salty caramel Bark Candy Recipe is Christmas perfection


My Dark Chocolate Bark Candy recipe is Christmas perfection and great to make at home with your kids. Its Holiday fun for everyone!

Candy Bark has always been one of my favorites candies to make. It’s the perfect blend of sweets inside an imperfect form. This year I decided to blend some sweet with salty, creating the perfect combination with dark chocolate and salty caramel.  This bark candy recipe creates a very rich and chewy dessert; the perfect holiday party gift, or treat for your guests.

Dark Chocolate Salty Caramel Bark Candy


6 oz chocolate-flavored candy coating, chopped

6 oz dark chocolate, chopped

1 Tbsp shortening

1 pkg (8 oz) Heath English Toffee Bits (I like Hershey)

1 cup salted peanuts, chopped

1 pkg (11 oz) caramels (I like Kraft)

2 Tbsp heavy cream or water


Line a large baking sheet with heavy foil and grease the foil. Set aside.

In a large, microwave-safe, bowl combine candy coating, chocolate, and shortening. Microwave, uncovered, on 100 percent power (high) for 1.5 to 2 minutes or until chocolate melts, stirring every 30 seconds.

Stir 1 cup of the English Toffee Bits and 1/2 cup of the peanuts into melted chocolate mixture.

Pour mixture onto the prepared baking sheet. Spread mixture into an even layer about 1/4 inch thick.

Place caramels in a medium saucepan. Add cream or water and cook on medium-low heat for 3 minutes, or until caramels are completely melted, stirring constantly. Cool slightly then pour over chocolate peanut candy mixture.

Sprinkle with the remaining English Toffee Bits and the 1/2 cup peanuts. Lightly press pieces into chocolate.

Chill about 30 minutes or until firm. Use foil to lift candy out of the pan. Using a sharp knife, cut candy into pieces.

To Store:

Layer bark candy between waxed paper in an airtight container. Store in the refrigerator for two weeks, or freeze for up to three weeks.

Let stand at room temperature before serving.




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