[title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Salted Caramel Chocolate Bark[/title][fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][fusion_text]Week of January 26th – 30th 2015
12 caramel squares divided
1 t water divided (yes! keep reading)
2 C chocolate chips
1 t flaky sea salt
Microwave 2 C chocolate chips for 1 minute. Stir and continue until melted every 20 seconds. Microwave 6 caramel squares with 1/2 t water for 30-60 seconds. Add to the melted chocolate. Spread in a foil lined 9×9 pan. Melt the remaining 6 caramel squares with 1/2 t water and immediately drizzle over the chocolate. Sprinkle the bark with flaky sea salt before bark cools completely. Refrigerate until set about 30 minutes. Lift foil unto flat surface. Crack chocolate bark into 1-2 inch pieces. Refrigerate airtight for up to 2 weeks.
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