Dark Chocolate Caramel Bark

1 – 12 oz. bag Ghirardelli Dark Chocolate Melting Wafers

1 – cup slivered almonds, chopped

1 – cup Caramel bits, chopped

1/2 – cup Ghirardelli White Chocolate Bar – shredded

1 – Tablespoon course Sea Salt (or to taste)

1/2 – Tablespoon Vegetable Oil (optional)

Parchment Paper

DIRECTIONS

• Slowly melt dark chocolate with vegetable oil in double boiler or microwave safe bowl.

• While the chocolate is sitting, chop almond slivers and add to a bowl.

• Chop up caramel bits and add to separate bowl.

• Shred bits of white chocolate bars and add to another separate bowl.

• When dark chocolate is fully melted, add to parchment paper and smooth evenly with spoon or spatula.
• Immediately add caramel bits, white chocolate shavings, then finally the almond slivers.
• Pack down lightly with spatula or tap down on counter.
• Top with coarse sea salt to taste and put in refrigerator for 10 minutes.

• Remove from refrigerator and break apart in uneven pieces.
• Add to festive dish or tin and you’re done! I hope you enjoy this beautiful and delicious dessert!

Thank you so much for viewing this dark chocolate caramel bark recipe! I sincerely hope you and your family have a wonderful Christmas holiday with lots of love and joy.