1 May, 2019
Sweet and Salty Bark
Initially, this recipe started out as a rogue idea for something to take the place of my peppermint bark at our concert refreshment table this spring. It’s an old recipe on this blog, but it never fails to please the crowds
Originally, I’d planned to do a kind of Snickers bark with chocolate and caramel and peanuts, but I realized that nougat was kind of an important part of a Snickers bar, and I didn’t feel like screwing around with anything that complicated. So, the recipe changed direction a little bit and we ended up with this. I’m glad I snagged a piece before it got put out for everyone to
Your final product should look slightly different from my photos because I’ve made a few tweaks without making a new batch. Everything tasted fantastic, but I had some issues holding everything together, so the recipe below features more mix-ins and fewer things sprinkled on top.
2 pounds Milk chocolate chips
1 cup Caramel sauce
2 cups Roasted unsalted peanuts, chopped
1 1/2 cups Pretzels, crushed by hand (I used Rold Gold classic)
1 tbsp Coarse-ground sea salt (or slightly more, to taste)
Line a cookie sheet with parchment paper and set up a double boiler with a saucepan filled about halfway with water. Bring the water to a simmer over medium heat before placing a glass bowl on top of the pot.
Pour in all but about a cup of the chocolate chips and stir them until they melt. In the meantime, take a food processor or a manual chopper and chop up the peanuts into coarse pieces. Add all but 1/4 cup of the nuts to the chocolate and stir to combine.
Pour the chocolate and peanuts out onto the cookie sheet and use a spatula to spread it evenly. Add the rest of the chips to the double boiler and melt them as you prepare the base.
Drizzle the caramel sauce in even lines over the pan of melted chocolate and use a spoon or a toothpick to create swirl patterns and mix it all together slightly. Sprinkle the rest of the chopped peanuts and the crushed pretzels over the top, pressing them into the melted chocolate and caramel below. Drizzle the remaining chocolate over the top to help hold the pretzels and extra peanuts in place. Finally, sprinkle your coarse sea salt over the top of everything and place the pan in the freezer for everything to set for at least an hour.
Once the bark has set, use a knife to score the chocolate if you wish and snap it into pieces. Store in a closed container in a cool place and enjoy!