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Caramel Shortbread Chocolate Bark

Ingredients

  • 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)

Instructions

  1. Melt the dark/milk chocolate in a Bain Marie (double boiler).
  2. Line a large baking tray with grease-proof paper and spread the chocolate in a rough rectangular shape of equal thickness.
  3. Break up the cookies and sprinkle evenly over the chocolate and then place in the fridge to set.
  4. Pour or drizzle the caramel over the hardened chocolate/cookies.
  5. 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).
  6. 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!