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Instructions
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1.Line a half sheet baking pan with parchment paper (cut about 8X8 square).
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2.Melt 8oz of the dark chocolate over a double boiler and let sit for 2-3 minutes.
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3.Pour the chocolate into the center of the parchment paper and with a rubber spatula, spread out into an even layer to the edges or to your preferred thickness.
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4.Place the chocolate in the freezer for 10 minutes while you make the caramel.
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5.In a heavy bottomed saucepan over medium heat, place the sugar and melt until caramelized and it turns an amber color. With a heatproof rubber spatula move the sugar around as necessary to keep from burning.
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6.Once completely caramelized, add the butter and swirl until completely melted.
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7.Stir in the heavy cream and if the sugar seizes, continue to cook until smooth. Mix in the kosher salt and remove from heat.
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8.Remove the chocolate from the freezer and very carefully pour the caramel over the chocolate, reserving a small amount for the top of the bark.
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9.Sprinkle the chopped pecans over the caramel - reserving a few for the top and place back in the freezer for about 5 minutes to set up slightly.
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10.While the bark is setting up, melt the remaining 4oz of dark chocolate over a double boiler.
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11.Remove the bark from the freezer and smooth the melted dark chocolate over the top.
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12.Then melt the white chocolate over a double boiler and drizzle in swirly patterns over the top of the bark.
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13.Finish the bark by drizzling the remainder of the caramel over the top and sprinkling the rest of the pecans.
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14.Sprinkle about 1-2 teaspoons of coarse sea salt around the top.
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