Chocolate Caramel Sea Salt + Pepper Bark


I always like to end on a sweet note and this is the most delicious sweet note ever with my collaboration with AL Chipino! And let me say, this was an utter delight to make – dark chocolate, caramel squares, a hint of cinnamon and crunchy sea salt and pepper tortilla chips on top.

And I love that it looks so fancy, yet is made so easily – all it requires is two double boilers, a baking tray and sheet and a little bit of time and patience.

I use ready caramel squares that I had lying in my drawer from my last candy run, and swirled it in with dark chocolate and some cinnamon and for the extra bit of crunch – AL Chipino Sea Salt and Pepper tortilla chips.

Serve this with ice cream, eat it on its on, add it to your dessert – whatever it is, it will not last long on the table.


Buy AL Chipino: here 

Photo Credits: The Kitchen Trail

The Recipe
Serves 4



  • Prepare a baking tray with parchment paper.
  • Break the tortilla chips into smaller pieces and set aside.
  • Place the chocolate in a double boiler to melt.
  • Place the caramel squares and butter in a double boiler. Stir frequently. Remove once melted and immediately stir in the cinnamon and combine.
  • First pour the chocolate onto the parchment paper and spread out with an offset spatula gently, into your desired thickness level.
  • Drop the caramel on top of the chocolate at various places and swirl with a toothpick.
  • Immediately press the tortilla chips on top.
  • Place the tray in the fridge to set for at least two hours.
  • Remove from the fridge when ready to serve. Break into pieces and serve with vanilla ice cream.