Hi, everyone! I’m Courtney from Cook Like A Champion and I’m super excited to be here sharing a recipe today! I love baking and crafting (and sewing…sometimes), so clearly I was meant to join in on Handmade Holidays: Bake, Craft, Sew.
This time of year can be hectic, even for those of us that try to eliminate some of the craziness of the season. Last year, my husband and I took a back to basics kind of approach to the holidays, and what a relief it was to eliminate some of the things I thought were obligations. Fighting insane crowds at the mall was one of them. I’ve always loved giving Christmas gifts, and making them is so much more enjoyable than driving around for 20 minutes trying to find parking and then standing in long lines at the mall. Am I right? Plus, a homemade gift means so much more to me, like someone made it with just me in mind.
Since I’m a food blogger, it will come as no surprise to you that I love giving people food. A gift of food, even something simple, lets someone know you’re thinking of them. Since this season is all about spreading cheer, why not do it with something sweet? I mean, dessert always makes me feel cheerful, and this one is especially drool-worthy. Chocolate, caramel, cashews and flaky salt? Count me in.
Chocolate bark is probably the easiest dessert I’ve ever made. Melt chocolate. Add whatever ingredients you want. Chill. Eat. The flavor combinations are practically endless, making it perfect for gift giving. You can make several different varieties to share, which means there will be something for everyone. Though I’ll warn you – this version is so good that you may not want to try another one anytime soon.
This particular combination was inspired by a box of chocolate bark I bought at World Market a few years ago. It was so good that I never forgot about it, and I knew I had to make my own. I didn’t know how caramel would hold up in chocolate bark, but it turns out that it mixes in just fine. Oh, and it tastes fabulous. The sweetness of the caramel is balanced by the dark chocolate and flaky salt. The cashews give this bark the perfect amount of crunch, and it all combines to create a sweet/salty treat that’s good enough to share…though I won’t tell if you decide to eat it all yourself.
Courtney Champion is a wife and mom who writes at Cook Like a Champion, where she shares accessible recipes focusing on fresh, seasonal ingredients and plenty of sweet treats. She thinks good food tells a story and loves sharing that story with her readers. She hopes to inspire others to spend time in the kitchen with the people they love.
Cashews are one of my husband’s favorite nuts, and I don’t think you can go wrong with caramel and chocolate….
If y’all haven’t had the pleasure of discovering Courtney’s blog yet; I suggest y’all head on over there and check out all the delicious things she’s sharing; like this Bourbon Pumpkin Tart, which would be perfect on the Thanksgiving table this year!
You can enter EVERY DAY!!!!
All month long, I will be sharing delicious and delectable kitchen gifts from 30 amazing bloggers here on A Southern Fairytale! Don’t forget to head on over to According to Kelly for 30 fabulous crafty gifts and Skip to my Lou to get your sewing inspiration on!
Did I mention the giveaways?
- Ninja Ultima Blender
- Epiphanie Bag Stella in your choice of color!!!!!
- Laura from Momables is donating a ONE YEAR subscription to her amazing meal planning service and a $25 Amazon Gift Card!
- Bountiful: Recipes Inspired by Our Gardenby the supremely talented and lovely couple of White on Rice, Todd and Diane.
- I Food Photography: From Snapshots to Great Shots
- Deanna Garretson of Design Chicky (my blog designer) is donating a $100 Design Credit! She can help you create custom recipe cards, Facebook page, or whichever one of her services you’d like!
Make sure that y’all are subscribed so that y’all can keep up with all the goodness coming up this month, and for your chances to enter to win the goodies above!!!!
You can also enter the giveaway by clicking over to the Handmade Holidays Year 4 home page
- 12 ounces dark chocolate, coarsely chopped
- ½ cup whole or halved cashews
- ½ cup Creamy Caramel Sauce, at room temperature
- 1½ - 2 teaspoons flaky salt
- Line an 8" or 9" pan with parchment paper, making sure to crease it in the corners. You can use a baking sheet if you prefer your bark thinner, but I like my bark to be thick and decadent.
- Place the chocolate in a medium heatproof bowl. Set atop a small saucepan of simmering water. Cook, stirring frequently with a rubber spatula, until the chocolate is melted and smooth.
- While the chocolate is melting, toast the cashews in a small skillet set over medium heat for 3-5 minutes, or until fragrant.
- Once the chocolate is melted, pour it into the prepared pan. Drop spoonfuls of the caramel all over, swirling with a skewer to mix it in. Sprinkle the cashews over the top, then sprinkle on the salt. Chill until set, then cut or break into pieces.