This Salted Caramel Chocolate Coconut Bark reminds me of a Samoa cookie! A fast and easy dessert!
Have you ever had a week that was life changing? I mean we all get stuck in our mundane routines and sometimes our everyday life is something we’re just getting through. We’re not really being stretched to do new things or meet new people. Last week was the polar opposite of that. I started off the week at General Mills and ended the week in New York which if you follow me on Instagram, was basically a food crawl from one place to the other. The value of meeting other bloggers and bouncing ideas off each other is priceless.
I really don’t like leaving my kids but when you get invited to go hang out in the Betty Crocker kitchens, you make it happen. General Mills didn’t ask me to write anything about them, but you guys…they were so kind and generous. Like a really cool big family that you want to be a part of (which I mentioned several times – I’ll come back anytime).When I walked in the door these guys were waiting for me along with a personalized hot chocolate from their in-house coffee shop.The perks of hanging out at General Mills was all you can eat cereal all day long. And yes, that’s good old Betty Crocker in the background. We ate about every 20 minutes which is my kind of heaven.The second day I was there they sent me and some other bloggers into the kitchens to get creative. I came up with this Salted Caramel Chocolate Coconut Bark. That’s a really long name and after I finished I realized that it tasted quite a lot like a Samoa girl scout cookie. Here I am toasting up the coconut.It’s a little bit sweet, a little bit salty, with a nice crunch from the Chex cereal.
|Salted Caramel Chocolate Coconut Bark|| |
- 12 ounces chocolate almond bark or coating
- 2 cups Chocolate Chex cereal (or regular Chex)
- 11 ounces wrapped caramels
- ½ teaspoon coarse kosher salt
- 1 cup shredded and toasted coconut (see Note)
- Line a baking sheet with parchment paper.
- Melt 10 ounces of the chocolate almond bark according to package directions. Using a spatula make a rectangle on the parchment to desired thickness (about a 9x13 rectangle).
- Sprinkle Chex mix on top in an even layer.
- Unwrap caramels and melt caramels according to package directions (adding the 3 tablespoons of water called for). Once caramel is melted quickly stir in the salt and drizzle over the Chex mix.
- Sprinkle the toasted coconut on top.
- Take the remaining 2 ounces of chocolate bark and melt according to package directions. Drizzle over coconut in a zigzag line. For more control pour the chocolate into a resealable plastic bag, snip of the corner, and drizzle.
- Place in the fridge or freezer until set. Break into pieces with your hands and enjoy. Caramel will get slightly softer at room temperature which is better for eating.