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Nutty Caramel Chocolate Barks

Based on a recipe by Christophe Michalak as was published in Paris Chez Sharon, with a few changes and adjustments
Servings 30 small barks
Author Natalie


For caramelized peanuts and cashews:

  • 200 grams (1 cup) sugar
  • 45 ml. (3 tbsp.) water
  • 60 grams (3 tbsp.) honey
  • 5 grams (1 tsp.) Atlantic sea salt, ground
  • 2 grams (1/2 tsp.) baking powder
  • 180 grams roasted peanuts
  • 180 grams roasted cashews
  • 25 grams soft butter

For chocolate coating:

  • 300 grams dark chocolate


  1. In a large skillet put sugar, water, honey and salt and cook until caramelized. If you have a sugar thermometer is should reach 180c degrees.
  2. When the caramel is ready add in baking powder, peanuts and cashews and stir well until nuts are coated with caramel.
  3. Remove from heat, add the butter and stir until melted.
  4. Pour the mixture on parchment paper and place another parchment paper on top. Using a heavy rolling pin, roll out to about 1-2 cm thick layer.
  5. Let cool at room temperature until completely set.
  6. Use a long knife and cut into small pieces.
  7. Coating: temper the chocolate.
  8. Dip the pieces of caramelized nuts in chocolate and place on a tray lined with baking paper to solidify.
  9. Store at room temperature in a sealed box (in summer it is better to keep in a zip lock bag in the freezer).

Recipe Notes

  • You can use any type of nuts who like.
  • Instead of dark chocolate you can use milk or white chocolate.
  • Instead of honey you can use maple syrup.