Recipe

This Salted Caramel Macadamia Bark is pure addiction: buttery toasted macadamias wrapped in silky caramel, drowned in dark chocolate, and finished with flaky sea salt. One bite and it shatters with that perfect perfect crack — sweet, salty, nutty, chocolatey. It’s the treat your cookie tin has been missing, the one neighbors fight over, and the gift that makes people text you at midnight asking for the recipe.

Best part? Only five ingredients and zero fancy equipment. (A quick spin in the Geedel Rotary Cheese Grater gives you perfectly crushed macadamias in seconds — no dusty food-processor mess.)

🍯Ingredients (makes about 12 large pieces)

200 g (1½ cups) whole macadamia nuts (raw or lightly toasted)

200 g good-quality dark chocolate (70 % works beautifully)

150 g soft caramel candies (or homemade caramel sauce, slightly cooled)

2 tbsp heavy cream

Flaky sea salt (Maldon or fleur de sel) for finishing

🔥Step-by-Step: Bark in 4 Moves

Toast & Crush the Nuts

Spread macadamias on a baking sheet and toast at 180 °C until golden and fragrant. Let cool slightly, then pour into the hand crank cheese grater fitted with the crushing blade. A few quick cranks = perfectly chunky macadamia pieces (some fine dust, some big bits — texture heaven).

Make the Caramel Layer

Melt caramel candies with the heavy cream over low heat (or microwave in 20-second bursts), stirring until silky. Work fast — it thickens as it cools.

Assemble the Magic

Line a small tray with parchment. Scatter half the crushed macadamias. Pour the warm caramel over, spreading into an even layer. Immediately sprinkle the remaining nuts on top and gently press them in. Pop in the fridge for 10 minutes to set.

Chocolate & Finish

Melt the dark chocolate (double-boiler or microwave). Pour over the caramel-nut layer and spread smooth. While still wet, shower with flaky sea salt. Refrigerate until firm, then break into glorious jagged pieces.

🍫Tips & Twists

Spicy version – add a pinch of cayenne to the caramel

Coffee kick – swirl ½ tsp espresso powder into the chocolate

Gift-ready – pack in cellophane bags tied with twine

Make-ahead – keeps 2 weeks in an airtight tin (if it lasts that long)

🌟Final Thoughts

This bark is dangerously easy and stupidly impressive. The toasted macadamias give nutty depth, the caramel brings that pull-apart chew, and the dark chocolate + sea salt combo is straight-up perfection. One tray disappears faster than you can say “just one more piece.”