Last Call! If you still need a small gift for Christmas, you’re already a bit late. Fortunately, however, there is something that is ready in no time and can be beautifully wrapped as a gift for friends and family: XMAS Chocolate Bark aka. Salted Caramel Chocolate Bark with Pecans. This sweet snack is ready in no time and can be a small gift along with some wine or the main gift if you haven’t been able to go shopping for something else ;P I would be definitely happy about a jar full of it…
In Germany, we normally say “Bruchschokolade” instead of chocolate bark. This means “broken chocolate” – very direct I’d say. No imaginary connection to a tree made out of chocolate – just broken chocolate ;P On one side, I get it – “Bruchschokolade” is very efficient and just explains what you see, but on the other side you expect a bit more from a language that created words like “Schadenfreude” or “Fremdschämen” to explain complex emotions in just one word ;P
Anyway. Chocolate bark is an easy peasy homemade gift everybody loves – at least from my experience. I had huge problems not eating everything myself this time. I just love the combination of chocolate, caramel, nuts, and salt. It’s sweet and salty at the same time… so good! I used sugar-free dark chocolate for my batch to cut down on the sugar just a bit – but with the regular milk chocolate and caramel, I used it’s nothing I should eat too often as a diabetic. Too bad ;P
Well… you all don’t have to do what I do because not everybody needs to pay attention to their blood sugar level as I do… so feel free to eat as much as you want. After all, it’s Christmas… you can deal with additional weight on your hips in January. Like everybody else does ;P
The chocolate bark should be stored in a cool place – because of the caramel. It won’t get liquid if you store it at room temperature but it will get quite soft and probably sticky if you store it in a container – which means single pieces will most likely stick together at some point. Not a problem for a short transport, but very likely if you store the chocolate uncooled for a longer time. In the fridge, on the other hand, the salt may eventually draw moisture – so it’s best to store it there in an airtight container… these tips always only apply if you are not eating everything at once… which is most likely here ;P
INGREDIENTS / ZUTATEN
7 oz. (200g) semi-sweet chocolate
3.5 oz. (100g) milk chocolate
2.1 oz. (60g) soft caramel candies
some heavy cream
1 oz. (30g) pecans, roasted
some flaky sea salt
200g Zartbitterschokolade
100g Vollmilchschokolade
60g Sahnekaramell Bonbons
etwas Sahne
30g Pekannüsse, geröstet
Meersalzflocken
DIRECTIONS / ZUBEREITUNG
2. Coarsely chop the two types of chocolate separately and place them in two heatproof bowls. Chop the caramel candies as well and then put them in a third bowl along with a tiny bit of heavy cream. Melt the two types of chocolate and the caramels slowly and carefully in a microwave oven – don’t set the wattage too high or something may burn.
3. Pour the melted chocolates alternately on the tray or into the baking pan, then pour the caramel sauce in several spots on the chocolate and mix everything a little with a spoon. Sprinkle the chopped pecans on top of the mixture and then sprinkle with some flaky sea salt. Place the tray in the fridge for about 30 minutes to allow the chocolate to set. Remove the chocolate from the baking paper and break or cut it into pieces, then package in batches. Store in a cool place.
2. Die beiden Schokoladensorten getrennt voneinander grob hacken und in zwei hitzebeständige Schüsseln geben. Sahnekaramell Bonbons ebenfalls hacken und dann zusammen mit ein klein wenig Sahne in eine dritte Schüssel geben. Die beiden Schokoladensorten und die Karamellbonbons dann in einer Mikrowelle langsam und vorsichtig schmelzen – stellt die Wattzahl nicht zu hoch ein, sonst kann etwas verbrennen.
3. Die geschmolzenen Schokoladensorten abwechselnd auf das Blech bzw. in die Backform geben, dann die Karamellsauce an mehreren Stellen auf die Schokolade geben und alles mit einem Löffel etwas vermischen. Die gehackten Pekannüsse auf der Masse verteilen und dann mit Meersalzflocken bestreuen. Das Blech für etwa 30 Minuten in den Kühlschrank stellen, damit die Schokolade fest werden kann. Die Schokolade dann vom Backpapier lösen und in Stücke brechen oder schneiden und dann portionsweise verpacken. An einem kühlen Ort lagern.
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Here is a version of the recipe you can print easily.
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Salted Caramel Chocolate Bark
- Prep Time: 00:20
- Cook Time: 00:00
- Total Time: 00:50
- Yield: 4 1x
- Category: Snacks
- Cuisine: American
- Diet: Vegetarian
Description
Simple and easy snack or gift (not only) for Christmas: Salted Caramel Chocolate Bark with Pecans. Almost too good to not eat everything by yourself ;P
Ingredients
7 oz. (200g) semi-sweet chocolate
3.5 oz. (100g) milk chocolate
2.1 oz. (60g) soft caramel candies
some heavy cream
1 oz. (30g) pecans, roasted
some flaky sea salt
Instructions
1. Lightly toast the pecans in a frying pan without fat until they start to become fragrant. Takes about 3-5 minutes over medium heat. Allow to cool and then chop coarsely. Line a small baking tray or baking pan with some baking parchment and set aside.
2. Coarsely chop the two types of chocolate separately and place them in two heatproof bowls. Chop the caramel candies as well and then put them in a third bowl along with a tiny bit of heavy cream. Melt the two types of chocolate and the caramels slowly and carefully in a microwave oven – don’t set the wattage too high or something may burn.
3. Pour the melted chocolates alternately on the tray or into the baking pan, then pour the caramel sauce in several spots on the chocolate and mix everything a little with a spoon. Sprinkle the chopped pecans on top of the mixture and then sprinkle with some flaky sea salt. Place the tray in the fridge for about 30 minutes to allow the chocolate to set. Remove the chocolate from the baking paper and break or cut it into pieces, then package in batches. Store in a cool place.
Notes
Happy Holidays!
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