2oz.white chocolate candy coatingcandy 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.