Pink Himalayan Salt Caramel Dark Chocolate Bark
A quick and easy homemade treat combining rich dark chocolate, buttery caramel, and crunchy pink Himalayan salt for a perfect balance of flavors and textures.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 10 oz (280 g) medium-dark dark chocolate (60-70% cacao)
- 1 cup (200 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, softened
- 1/2 cup (120 ml) heavy cream, warmed slightly
- 1 tsp pink Himalayan salt, plus more for sprinkling
- 1 tsp vanilla extract
- Optional: 1/4 cup (30 g) chopped toasted nuts (pecans or almonds)
- Optional: sea salt flakes for topping
Instructions
- Prepare your workspace by lining a baking sheet with parchment paper or a silicone mat. Measure and have all ingredients ready (5 minutes).
- Melt the dark chocolate using a double boiler over simmering water, stirring gently until smooth and glossy. Remove from heat and set aside (10 minutes).
- Make the caramel by combining granulated sugar and 1/4 cup (60 ml) water in a medium heavy-bottomed saucepan over medium heat. Swirl gently without stirring until sugar dissolves and caramelizes to a deep amber color (8-10 minutes). Remove from heat.
- Quickly whisk in softened butter until melted. Slowly add warm heavy cream and vanilla extract, whisking constantly. Return to low heat and stir for 1-2 minutes until smooth. Remove from heat and stir in 1 tsp pink Himalayan salt.
- Pour melted chocolate onto the prepared baking sheet and spread evenly to about 1/4-inch (6 mm) thickness. Drizzle warm caramel over the chocolate in ribbons and gently swirl with a knife or skewer.
- Sprinkle extra coarse pink Himalayan salt and optional toasted nuts evenly over the top. Let cool at room temperature for 30 minutes, then refrigerate for at least 1 hour to set.
- Once firm, break the bark into rustic pieces. Store in an airtight container in a cool place or refrigerator for up to two weeks.
Notes
Use medium-dark chocolate (60-70% cacao) for best flavor balance. Swirl caramel gently to avoid hardening too quickly. If caramel hardens, warm gently to keep pliable. Patience is key to avoid crystallization in caramel. Store bark in airtight container at room temperature or refrigerated. Let come to room temperature before serving for best texture.
Nutrition
- Serving Size: Approximately 1 piec
- Calories: 225
- Sugar: 22
- Sodium: 120
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 25
- Fiber: 3
- Protein: 3
Keywords: pink Himalayan salt, caramel, dark chocolate, bark, homemade treat, easy dessert, chocolate bark, quick dessert, gift idea