Caramel Shortbread Chocolate Bark
On the scale of candy bark, this caramel shortbread chocolate bark is queen.
What is chocolate bark?
Chocolate bark is a simple, really simple homemade candy. It usually involves nothing more than melting chocolate, spreading it over a large tray and then topping with whatever you fancy. The finishing touch is to allow it to harden and then snap it with your fingers to create shards of candy.
This bark, though? Yeah, it’s not simple. It’s so lavish that really, it shouldn’t be a bark. There is no snapping this beauty. It needs a full on slice. But it is still bark, even if I say so myself: it has melted chocolate and things sprinkled over. So there.
This caramel shortbread chocolate bark recipe was one of my first ever recipes on my original blog, The Culinary Jumble. It’s been shared over 40 thousand times. Incredible, huh?
The original recipe came from one of my favourite Instagram foodies, Kim at Sweet on Treats (she doesn’t have a blog but if you are on Instagram, check out her amazing recipes). I followed Kim’s idea and then threw in some leftover caramel I needed to use up.
What else can you add to chocolate bark?
The great thing about bark is its adaptability: you don’t have caramel? Omit it. Don’t like white chocolate? Use dark. Just mix it up to fit your own personal preferences. I’ve made white chocolate bark and topped with eggs and pastel colours for Easter. I’ve made Christmas bark with a sprinkling of gingerbread. Bark doesn’t need any toppings though: just separately melt some white, milk and dark chocolate and then swirl them together. So pretty.
This caramel shortbread chocolate bark used tinned dulce de leche and homemade spelt shortbread, but you could use any shortbread or cookies.
Is bark always chocolate?
No, although chocolate is the most common type, you can also make delicious bark using yoghurt. Often touted as a healthier version, instead of melted chocolate, you spread some thick Greek yoghurt, top with fruit or nuts, and then pop it in the freezer to set.
Caramel Shortbread Chocolate Bark
Ingredients
- 200g (7 oz) milk chocolate
- 250g (8¾ oz) white chocolate
- 200g (7 oz) caramel/dulce de leche
- 3-4 shortbread cookies (see notes)
Instructions
- Melt the milk chocolate in a Bain Marie (double boiler).
- Line a square or rectangular tin (mine is 8"x 8") with baking paper or foil. Pour the melted chocolate in and gently tilt so that the chocolate evenly coats the whole tin.
- Break up the shortbread into fairly big pieces and sprinkle evenly over, pushing down a little so that they are half submerged in the chocolate. Place in the fridge to set.
- Dollop the caramel over the hardened chocolate and shortbread and using a knife, gently spread it all over.
- Heat the white chocolate then pour over the top, using a knife to gently spread it all over, making sure you evenly coat the other ingredients. There should be enough chocolate to complete cover everything. Allow to set completely. PLEASE NOTE: do not put it in the fridge as the chocolate will splinter when you cut it. This is great for a normal bark, but not for this recipe.
- When ready, take a sharp knife that has been held under a hot tap. Place the knife where you want to cut the bark and let it slide through rather than cutting it. You will have a little resistance when you reach the shortbread. Some of the white chocolate will crack but this often unpreventable. I cut mine into 9 squares (but they were big) so 12 would work just as well. Enjoy!
Notes
- I used my own shortbread in the recipe. However, you can use any kind of cookie you like.
I just tried this and it was a giant mess. The Carmel just oozes out and made cutting it impossible. I even threw it in the freezer and had no luck. Anyone making this find a Carmel that won’t make a giant mess.
Ah, I am sorry it didn’t work out for you Leisha. The caramel is gooey and you are right, of you use tinned caramel it doesn’t harden, even in the fridge. The caramel does make it harder to cut but the chocolate shouldn’t be too hard otherwise you will just end up with a mess. The chocolate should be just set before you cut it. I will go back and make that more clearer in the recipe. Also, it is important to not go overboard with how much caramel you use, as that will also affect the ability to cut it.