SALTED CARAMEL BARK

SALTED CARAMEL BARK image

Number Of Ingredients 14

Description
A bark for all seasons. Caramel, chocolate and sea salt are the perfect combination in this deliciously sinful combo.
Ingredients
1 package Kraft Caramel Bits 11 Oz. Package
2 Tablespoons Water
Coarse Sea Salt
1 package Ghirardelli Dark Chocolate Chips 11.5 Oz Package
1 package Ghirardelli Milk Chocolate Chips 11.5 Oz Package
Preparation
Rip off a piece of wax paper and cover a cookie sheet. (Hint: if you take a damp sponge and wipe it on the cookie sheet before you put the wax paper on it, the wax paper will stick and not move around when you go to spread the chocolate.)
In a microwave safe bowl, microwave the caramel bits with 2 tablespoons water for 1 minute. Then stir and microwave for additional 30 second intervals till fully melted.
Place both packages of chocolate chips in the top of a double boiler (with simmering water in the bottom) and stir until melted and glossy.
Spread the melted chocolate with a spatula on the wax paper, making sure the chocolate goes all the way to the edges. Then take dollops of the caramel and place it on the chocolate. Then take your spatula and swirl it into the chocolate creating swirled ribbons. Once this is done sprinkle the salt onto the top. DonÃ¢ÂÂt be stingy with the salt.
Place your cookie sheet in the freezer for about 15 minutes. Then take it out and break the bark into pieces and pull apart from the wax paper. I turn it over when attached to the wax paper and and hit it with my meat mallet to break it apart.

Steps:

I used my CM 13 x 18 lined with parchment with overhang (spray underneath). I think do the chocolate while doing the caramel. I couldn't find bits so used the wrapped ones. I did 2 min in microwave as recipe said but it boiled. At least day one after storing wasn't hard, still chewy. But still start with less. And by the time choc was spread and caramel dolloped, when swirled, caramel was so thick it wasn't smooth when swirled, so try doing simultaneously. And i put in fridge for about 50 before cutting rather than freezer for 15.