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Gluten Free Salted Caramel Chocolate Bark - Sweet, Crunchy, and Easy

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 servings

Ingredients
  

  • 12 oz (340 g) dark or semi-sweet chocolate (use certified gluten-free; chips or chopped bars)
  • 1/2 cup (120 ml) gluten-free caramel sauce (store-bought or homemade)
  • 2 tbsp unsalted butter (for homemade caramel or enriching store-bought)
  • 1 tsp pure vanilla extract
  • Flaky sea salt (such as Maldon)
  • Optional mix-ins: toasted pecans or almonds, pumpkin seeds, crushed gluten-free pretzels, toasted coconut, mini chocolate chips
  • Tools: baking sheet, parchment paper, microwave-safe bowl or double boiler, small saucepan (if heating caramel), spatula, toothpick or skewer

Instructions
 

  • Prep the pan. Line a baking sheet with parchment paper. Clear a spot in your fridge or freezer for quick setting.
  • Melt the chocolate. In a microwave-safe bowl, heat chocolate in 20–30 second bursts, stirring each time, until smooth and glossy. Or use a double boiler over low heat. Do not overheat.
  • Spread the base. Pour melted chocolate onto the parchment and spread into a rectangle about 1/4 inch thick. Keep it even for a clean snap.
  • Swirl it in. Dollop spoonfuls of warm caramel over the chocolate. Use a toothpick or skewer to gently swirl, creating ribbons. Don’t overmix or you’ll lose the marbled look.
  • Add texture. Sprinkle flaky sea salt over the surface. Add any optional toppings while the chocolate is still soft so they adhere.
  • Set the bark. Refrigerate for 30–45 minutes or freeze for 15–20 minutes, until fully firm.
  • Break into pieces. Lift the parchment and snap the bark into shards. Aim for hand-held sizes for easy serving.
  • Store properly. Keep in an airtight container. Layer with parchment to prevent sticking.