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+ servings

Salted Caramel Chocolate Coconut Bark

This Salted Caramel Chocolate Coconut Bark reminds me of a Samoa cookie! A fast and easy dessert!

Course Dessert
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Yield 24 servings


  • 12 ounces chocolate almond bark or coating
  • 2 cups Chocolate Chex cereal (or regular Chex)
  • 11 ounces wrapped caramels
  • 1/2 teaspoon coarse kosher salt
  • 1 cup shredded and toasted coconut (see Note)


  1. Line a baking sheet with parchment paper.
  2. 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).
  3. Sprinkle Chex mix on top in an even layer.
  4. 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.
  5. Sprinkle the toasted coconut on top.
  6. 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.
  7. 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.

Recipe Notes

To toast coconut: Preheat oven to 350 degrees. Place coconut on a baking sheet in an even layer. Bake for 5-7 minutes stirring often. When it's golden brown it's done.