Salted Caramel Bark

Salted Caramel Bark: delicious copycat recipe from Costco.

I hope everyone had a great Thanksgiving holiday! If by great, I mean stuffing myself with lots of turkey, gravy, potatoes and stuffing, then yes, I had a great one too! If by great, I mean playing lots of card games with Michael, going to the movies with kids, and putting up the Christmas lights and tree, then yes, I had a great one too!

I’m very happy though that I can finally focus on Christmas without any ridicule! And I’m talking ridicule from my husband, in case you were wondering….

Anyways….

I went to Costco this month for my regular shopping trip. You know, to restock on sugar, flour, oil, toilet paper…all that good stuff! I spend a lot of time just wandering too. And in my wandering in the bakery section, they had tubs of salted caramel bark. So of course I looked at it and thought to myself, “Self, there is no way I am buying this when it looks so easy to make”!

See that’s the trouble with recipe developing. You don’t like taking the easy route. Are you all with me on that? Since I started food blogging this year, I have a hard time buying a cake, spending money on cookies, and eating out.

Now, that’s not to say I don’t enjoy those things, I just have a hard time doing it! I say that because I just ripped open a package of NutterButter cookies today and I’m okay with it.

But, not taking the easy route doesn’t mean recipe developing should be hard. Which is why I made all of you some easy salted caramel bark. Now you too can make it at home and not feel guilty! It makes way more than the tub at Costco, and I imagine it costs less too!

What a perfect addition this would make to your Holiday tray! Enjoy!

 

Salted Caramel Bark

Ingredients

  • 1/4 cup butter
  • 1/4 cup brown sugar
  • 1 1/2 Tbsp milk
  • 1/4 tsp vanilla extract
  • 1/2 cup powdered sugar
  • 1/2 tsp kosher salt
  • 16 oz vanilla candy coating
  • 3/4 cup milk chocolate morsels
  • 1 1/2 cup pretzels, broken

Instructions

  1. In large saucepan melt butter. Add brown sugar and milk. Cook on medium for 2 minutes. Remove from heat and whisk in vanilla and powdered sugar. Set aside.
  2. Melt candy coating according to package directions. Pour on a parchment paper lined cookie sheet. Spread evenly.
  3. Drizzle caramel sauce over melted candy coating. Sprinkle with kosher salt. Top with broken pretzels (press them into bark, lightly). Melt milk chocolate according to package. Drizzle over bark. Allow to set about one hour.
  4. Break into pieces and enjoy!
Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on November 28, 2011

Comments & Reviews

  1. Hi,  I just made these and although they taste good, the chocolate later doesn’t seem to be adhering to the other layers and therefore breaks off on its own.  Might I have missed something?  Thanks

    1. My chocolate broke off the first time too! Now, I wait to drizzle them with chocolate until I separate them into pieces. Hope this helps!

  2. This was very easy to make, and tasted great too! But, on the next day the pretzels had lost their crunch. Any idea why they went soft?

    1. It’s also known as Candiquik, Ghirhardelli melting wafers and vanilla almond bark. You can find it near the chocolate chips at most grocery stores.

  3. Hi there! Unlike a lot of other commentators I actually did make this but it was a disappointment in that the caramel was a total fail. I made it twice and ended up using another recipe for the caramel. I followed this recipe carefully ( I have formal training in food science) but I cannot figure what happened. The first batch was grainy and over sweet the second batch separated into blobs. Is there too much butter? What is the purpose of the powdered sugar it made the first batch super sweet. I really wanted this to work as I planned to give it
    as gifts. In the end the product worked with the other caramel and it looked and tasted great. Has any body else had problems with the caramel?

  4. What is vanilla candy coating? I live in Mexico, been here 7 years. I think I can get everything else, but I’m not familiar with that. Is it what we used to call “white chocolate” only it wasn’t? Thanks!

  5. Thank you for sharing this recipe Aimee. I totally am with you on making my own goodies and such. Even some complicated goodies are made in my kitchen, simply because I know it will taste better and be cheaper! I run a home bakery and am always trying new things…so thanks again for sharing this recipe!

  6. I make a toffee/graham based bark with different toppings. I’ve made a dark chocolate with sea salt and toffee bits, but I really like the idea of adding this topping to my graham cracker/toffee base! Might skip the pretzels though (I’m just not a pretzel fan).

  7. Hi, Aimee-
    Not sure if you remember me, a friend of Kari’s. I check out your blog all the time, and I’m making these for my Sweet Swap at work tomorrow. Thanks for the great idea! I can’t wait to try them!
    -Justine

  8. this looks amazing. i just finished making Peppermint Bark so I’m very intrigued by this recipe. Glad I stopped over! check out my bark too: http://www.myjudythefoodie.com/2011/12/holiday-peppermint-bark/

  9. Gotta say, if I could hire a personal confectioner, you’d be my first choice. Your desserts are always one of the highlights of my “A Little Birdie Visits” and this salted caramel bark is no exception. I’m featuring your post on my Facebook page today.

    Jenn

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