Salted caramel bark topped with a layer of chocolate and chunks of peanuts. Perfect to gift for the holidays. Only 5 ingredients.
Can you guys believe Christmas is only one more week away? Time flies! Do you guys have your gifts ready yet? I’ve got the “main” gifts, but I’m that person who likes to add some more gifts last-minute haha.. Should you be looking for a small gift, I’ve got the perfect recipe for you. Indeed, a recipe. Because who doesn’t like to get free food? Today, I’ll show you how to make Chocolate & Peanut SALTED Caramel Bark. Yuppp, that’s right: salted. Because I love anything salted + caramel.
To make this bark, I’ll give you a few pointers on the caramel. Because that’s probably the only “hard” part to this recipe. If you’re not interested skip right to the video/recipe. Here’s what I think you need to know about making (hard) caramel:
- Time is limited Caramel can turn from yellow to pitch black in two seconds. Therefore, get your stuff ready before you turn on the stove and under no circumstances leave that pan of sugar unattended. (Unless your life is in danger. In that case: RUN!)
- Stirring is okay If you’ve played around with sugar in the kitchen before, you’ll know about the warning that you should never stir your warm/hot sugar because it will form crystals. However, with this hard caramel, you’ll raise the temperature so high that small crystals will dissolve. And if you have bigger crystals, just break those apart with a wooden spoon.
- Don’t scrape the pan Whenever I make these barks a small hard crust of sugar will form on the sides of my pan. The crust is rock-hard and will in no way dissolve in the caramel. That’s okay. Just make sure you don’t scrape the pan when you’re pouring it onto a tray. All the smooth caramel will flow right out of the pan. And that’s the part you want to have.
- Cleaning When you’re done making this recipe, soak all your tools in hot water. Let it soak for a few minutes and you’re good to go. Don’t waste time scrubbing the pan. It will be no good and wasted time. If you have large chunks, just throw out the hot water after soaking and soak in some new hot water.
- 275 g granulated sugar
- 200 g unsalted butter, cubed and at room temperature
- 1 tsp fleur de sel (salt flakes)
- 170 g dark chocolate (70%), chopped
- 125 g peanuts, roughly chopped
- In a large pan, heat the granulated sugar while stirring. Sugar crystals will form, but the crystals will dissolve at high temperature.
- Heat the mixture until it reaches at least hard crack stage. You can heat longer if you want the caramel to be darker. Take care not to burn the sugar!
- When the caramel has reached the desired color, add the cubes of butter one by one. Stir after every one or two addition. Keep stirring and adding until you've added all the butter.
- Stir in the salt flakes.
- Pour the caramel onto a shallow baking tray. If needed, spread out the caramel to an even layer.
- While the caramel is still hot, scatter the dark chocolate chunks on top of the caramel. Let it sit for a few seconds to soften (melt).
- With an offset spatula, spread the chocolate evenly over the caramel.
- Scatter the chopped peanuts on top and let it cool completely and let it set for another 30 minutes in the fridge (optional).
- Break the bark into chunks and put it into bags for gifting.