Ingredients
Equipment
Method
Directions:
- Begin by lining a baking sheet with wax paper or parchment paper. This will make it easy to remove the bark once it has cooled and set.
- In a microwave-safe bowl, melt the chocolate almond bark according to package instructions. Typically, this involves heating it in 30-second intervals, stirring in between until smooth and fully melted.
- While the chocolate is melting, unwrap the caramels and place them in a separate microwave-safe bowl. Add a tablespoon of water to help them melt smoothly. Heat in the microwave in 30-second intervals, stirring until completely melted and creamy.
- Once the chocolate is melted, add the Chocolate Chex cereal to the bowl and gently fold it in until fully coated. Next, pour the melted caramel over the chocolate-covered cereal and mix until well combined.
- Now, fold in the toasted coconut. The coconut will add both flavor and crunch to your bark. Make sure it’s evenly distributed throughout the mixture.
- Pour the mixture onto the prepared baking sheet and spread it out evenly using a rubber spatula. Aim for an even thickness to ensure uniform setting.
- Sprinkle the coarse kosher salt over the top of the bark while it’s still warm. This will allow the salt to adhere to the surface.
- Place the baking sheet in the refrigerator for about 1-2 hours or until the bark is completely set.
- Once set, remove the bark from the refrigerator. Lift it off the baking sheet using the wax paper and break it into pieces.
Notes
- Store the bark in an airtight container to keep it fresh for up to two weeks.
- Double or triple the recipe for larger gatherings or gifting.
- Freeze the bark, well-wrapped, for longer storage.