Salted Caramel Chocolate Coconut Bark
User Reviews
3.8
12 reviews
Good
Salted Caramel Chocolate Coconut Bark
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This Salted Caramel Chocolate Coconut Bark reminds me of a Samoa cookie! A fast and easy dessert!
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Ingredients
- 12 ounces chocolate almond bark or coating
- 2 cups Chocolate Chex Cereal (or regular Chex)
- 11 ounces caramel wrapped
- 1/2 /2 teaspoon kosher salt coarse
- 1 cup coconut see Note, shredded and toasted
Instructions
- Line a baking sheet with parchment paper.
- Melt 10 ounces of the chocolate almond bark according to package directions. Using a spatula make a rectangle on the parchment to desired thickness (about a 9x13 rectangle).
- Sprinkle Chex mix on top in an even layer.
- Unwrap caramels and melt caramels according to package directions (adding the 3 tablespoons of water called for). Once caramel is melted quickly stir in the salt and drizzle over the Chex mix.
- Sprinkle the toasted coconut on top.
- Take the remaining 2 ounces of chocolate bark and melt according to package directions. Drizzle over coconut in a zigzag line. For more control pour the chocolate into a resealable plastic bag, snip of the corner, and drizzle.
- Place in the fridge or freezer until set. Break into pieces with your hands and enjoy. Caramel will get slightly softer at room temperature which is better for eating.
Notes
- To toast coconut: Preheat oven to 350 degrees. Place coconut on a baking sheet in an even layer. Bake for 5-7 minutes stirring often. When it's golden brown it's done.
Genuine Reviews
User Reviews
Overall Rating
3.8
12 reviews
Good
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