Caramel Shortbread Chocolate Bark
This caramel shortbread chocolate bark recipe is a simple no bake candy with gooey caramel, rich spelt shortbread and both white and milk chocolate.
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
Disclaimer: I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that as I have not made the recipe with these measurements, results cannot be totally guaranteed.
- I used my own shortbread in the recipe. However, you can use any kind of cookie you like.