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Inspired by a favorite coffee shop drink, this Salted Caramel Mocha Chocolate Bark is the perfect treat for Starbucks lovers. With espresso infused in the chocolate, a swirl of caramel, and a sprinkle of sea salt, this simple homemade candy looks and tastes like it came from a fancy shop.
Delicious Details at a Glance
Cuisine Inspiration: American
Primary Cooking Method: No-bake
Dietary Info: Gluten-free, nut-free, egg-free
Skill Level: Easy
Why You’ll Love Caramel Chocolate Bark
This easy treat has the sweet and slightly salty flavors of a coffee shop favorite with plenty of chocolate and a little caffeine buzz. Rich and creamy with a sweet sticky swirl, it’s a treat no chocolate or coffee lover will be able to resist. Here’s why…
- Five ingredients. Yes, just two kinds of chocolate, instant espresso powder, caramel, and sea salt are all you need.
- Simple to make. You don’t have to be a skilled baker to make an easy candy like this. In fact, anybody can look like a gourmet chocolatier when they make bark.
- A great gift. Since it is so tasty and beautiful, it’s perfect to package up and give as gifts for Christmas, Valentine’s Day, or any day you need a chocolate fix. I give some ideas for packaging chocolate bark as gifts with my Cranberry Bliss White Chocolate Bark.
Yes, you really only need a handful of ingredients and a few minutes to make this tasty treat. Here is a quick overview, but be sure to scroll to the recipe card for the full amounts and instructions.
- Chocolate candy melts, bars, or chips. You’ll need both dark and white chocolate.
- Instant espresso powder.
- Caramel sauce. I recommend using a good quality salted caramel for the best flavor. You can use homemade caramel sauce or one from a jar.
- Sea salt. You’ll want a coarse or flaked sea salt for sprinkling.
How to Make Salted Caramel Mocha Chocolate Bark
Preparations. Line a baking sheet with wax paper or a silicone baking sheet.
Melt the Chocolate. Melt the chocolate in the microwave or double boiler according to package instructions. Then quickly stir in the espresso powder.
Spread it Out. Working quickly, pour the chocolate onto the lined baking sheet and spread it into an even, thin layer. Warm the caramel slightly, then drizzle over the layer of chocolate and swirl with the tip of a butter knife. Sprinkle with the sea salt. Let it firm up just a bit.
Give it a Drizzle. Melt the white chocolate, transfer it into a small sandwich bag, cut off the tip, and drizzle over the bark.
Cool and Break. Let the chocolate bark firm up, placing it in the refrigerator to speed things along, if needed. Break the bark into pieces. Store it in an airtight container.
Tips for Success
- Use the right chocolate. You can use chocolate chips or chocolate bars, but a candy coating like CandiQuik or Wilton Candy Melts tend to melt and spread better.
- Spread it thin. You want a breakable bark, not one that’s super thick and feels like it’ll break your teeth.
- Have a non-stick surface. I prefer to use silicone baking mats for making chocolate bark so that I can peel it off easily. But you can also use wax paper. It will stick to parchment.
- Don’t rush it. If you want a nice, distinct white chocolate drizzle, make sure to let the base layer firm up a bit or it will sink in.
Storing Chocolate Bark
If you keep it in an airtight container and away from any heat sources (including bright windows), chocolate bark will hold for several weeks at room temperature.
You can also freeze it for 1-2 months. months. However, you will want to take certain precautions to avoid condensation and moisture ruining your beautiful bark through the freezing and thawing process. I recommend putting it in plastic freezer bags and squeezing out all of the air to remove any possible moisture from the air. Then place the bags inside a plastic storage container so that it doesn’t get broken as you shift things around in your freezer.
Salted Caramel Mocha Chocolate Bark
- 12 oz. chocolate candy coating candy melts, or chips
- 1 Tablespoon instant espresso powder
- 1/4 cup salted caramel sauce homemade or from a jar
- 1/4-1/2 teaspoon coarse sea salt
- 2 oz. white chocolate candy coating candy melts, or chips
- Line a large baking sheet with a silicone mat or wax paper.
- Melt the chocolate in the microwave or double boiler according to package instructions. If there are not melting instructions, in a double boiler (or on pot set atop another with about an inch of water), bring the water to a simmer in the bottom, and gently melt the chocolate. Or microwave for 30 seconds, stir, then microwave at 15-30 second intervals until melted and smooth.
- As soon as the chocolate is melted, quickly stir in the espresso powder, then pour onto the prepared sheet and spread into a thin layer with a small offset spatula.
- Warm the caramel slightly until pourable and drizzle over the layer of chocolate. Swirl the caramel through the chocolate with the tip of a butter knife. Sprinkle with the sea salt.
- Melt the white chocolate the same way in a double boiler or the microwave and transfer to a sandwich bag. Cut off the corner and drizzle over the bark.
- Let harden completely, putting into the refrigerator if necessary. Break into pieces and store in an airtight container.