This oozy, gooey caramel shortbread chocolate bark is so simple and quick to make but watch out, you won’t be able to resist it.
I love writing my blog; I really do. It has allowed me to develop a hobby I thoroughly enjoy, right through from devising the recipes, experimenting, making the dishes, to taking the best photos I can (my camera is simple and I am no expert).
Then there’s sharing them with the world – there is no better feeling than people appreciating the end results and hard work (and believe me, although the majority of time it is great fun, I do put in the hours to show for it!).
Although I started off with the intention of just showing the odd recipe here and there (I had baked at home previously, but it was very haphazard and mainly consisted of chocolate fudge cake and cookies), it has developed into much more. This chocolate, caramel and shortbread recipe post is in celebration of the fact that from today, I am My Recipe Magic’s featured chef of the week! This is huge for me – they have 1.3m followers on Facebook alone, which is pretty impressive!
I have also been thinking of ways in which I can enhance my blog and have decided to throw it open to guest posters, starting off with recipes from fellow bloggers I really admire. I think featuring guest bloggers will offer a new dimension to my blog and I am seriously excited about getting started.
Anyway, back to the task at hand – my delicious chocolate, caramel and shortbread bark. For those of you that check in with me regularly, you will know that I am fond of making a little bark from time to time. The reason for this is actually a no-brainer – it’s bloomin’ delicious and unbelievably easy to make.
I usually keep it very simple – melt a little chocolate, throw on a topping, leave it to set and Bob is most defo your uncle. But this time around, I was totally inspired to make a slightly more complex bark (and when I say complex, I mean add a couple more ingredients) by one of my favourite Instagram foodies, Kim at Sweet on Treats (she doesn’t have a blog but if you are on Instagram, check out her amazing recipes).
I followed Kim’s idea and then threw in some leftover caramel I needed to use up – the great thing about bark is you can use whatever ingredients you like.
- 200g (1 + 3/4 cups) dark/milk chocolate
- 200g (1 + 3/4 cups) white chocolate
- 200g (½ cup) caramel/dulce de leche (I used 1/2 tin of Nestles')
- 3 fairly large shortbread cookies (broken into small pieces)
Melt the dark/milk chocolate in a Bain Marie (double boiler).
Line a large baking tray with grease-proof paper and spread the chocolate in a rough rectangular shape of equal thickness.
Break up the cookies and sprinkle evenly over the chocolate and then place in the fridge to set.
Pour or drizzle the caramel over the hardened chocolate/cookies.
Heat the white chocolate the same way as the dark/milk and then pour over the top, making sure you evenly coat the bark. You will probably need to take a knife and just gently push the white chocolate to the edges (it doesn't need to be perfect and if you would rather swirl the white chocolate in with the caramel, then that would work great, too).
Leave in the fridge to completely set (around 1-2 hours) and then cut into squares - I usually just snap my bark but when trying to do that this time, the caramel caused uneven and weird breaks! Enjoy!
If you love all things caramel, check out these awesome caramel recipes: