Chocolate caramel brownie bark is healthy, energizing, made with 5 ingredients with a brownie base, stretchy chocolate salted caramel and snappy chocolate top. Dairy free, gluten free, wholesome. Ready in 10 minutes.
This chocolate caramel brownie bark is a fun twist on traditional desserts, but made with wholesome ingredients. The base is a fudgy brownie, the middle layer a gooey chocolate caramel and the top a snappy chocolate shell.
Best of all, it’s quick and simple to make, with minimal cleanup. If you’ve ever wanted a treat that feels indulgent but isn’t loaded with refined sugars or oils and is naturally vegan, dairy free and gluten free, this is it!
👉 Similar no-bake desserts: Oreo Brownie Balls • Cocoa Date Balls • Cosmic Brownie Bites • No Bake Chocolate Brownies • Sweet Potato Brownie Balls
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💡Why Chocolate Caramel Bark?
- Only 5 wholesome ingredients
- Chocolate Salted Caramel
- No sugar, no flour, no eggs
- Naturally gluten free, vegan, and refined sugar-free
- Perfect high in fiber & protein chocolate treat
- Easy to mix in one bowl
- Ready in under 10 minutes
- Kid-friendly, lunchbox friendly
Ingredients
Brownie Base
- Almond flour
- Cocoa powder (black or dark)
- Maple syrup
Dark Chocolate Caramel
- Medjool Dates, soaked & pitted
- Coconut milk, solid part
- Cocoa powder (black or dark)
- Vanilla & Salt
Chocolate Topping
- Dark chocolate chips
See the recipe card at the bottom for full information on ingredients and quantities.
Steps to Make Chocolate Caramel Bark
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Prep: Soak 6 dates in just boiled water for 5 minutes. Pit, then blend dates with 3 tablespoon water until creamy. Line a cookie sheet with parchment paper.
Step 1: Make the brownie base. Add all ingredients to a bowl, and stir.
Step 2: Press flat into a parchment lined cookie sheet, about ½ inch high. No need to go to edges of pan.
Step 3: Make caramel. Add all ingredients to a bowl.
Step 4: Stir until creamy.
Step 5: Spoon the caramel on the brownie base, dragging it to the edges.
Step 6: Make chocolate top. Melt the chocolate chips for 1 minute in the microwave. Spoon on top of the caramel, not too thick, just a very thin layer so it can crack when set.
Step 7: Chill the bark for 5 minutes in the refrigerator or until chocolate top is dry - no longer or the caramel will not be stretchy.
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Pro tip: To keep caramel layer stretchy, don't store refrigerated for extended period.
Storage
- Best eaten within 1–2 days for maximum stretch.
- Keep at room temperature in an airtight container. Refrigeration will firm the caramel too much.
Recipe Tips
- For extra stretchy caramel, stir in 2 tablespoon coconut sugar
- Spread the caramel evenly over the brownie base for uniform stretch.
- Make sure the chocolate layer is very thin to ensure snappy shell.
FAQS
Yes but only for a minute or two in medium heat and stir constantly. You would do this to help sugar melt, but the microwave option works as well and doesn't dirty a pan!
Not at all. Black cocoa gives the layers a rich, “Oreo-style” color, but regular unsweetened cocoa powder works perfectly.
You can, but avoid long refrigeration. For stretchy caramel, set at room temp or chill only 10–15 minutes just to firm the chocolate top.
More Healthy Barks
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📖 Recipe
Chocolate Caramel Brownie Bark
Equipment
Ingredients
Brownie base
- ¾ cup almond flour
- 3 tablespoon maple syrup
- 1 tablespoon black cocoa
Chocolate caramel
- ½ cup dates (6 Medjool, soaked)
- ¼ cup coconut milk, canned, solid part
- 1 tablespoon black cocoa
- 1 teaspoon salt
Chocolate top
- ½ cup dark chocolate chips, melted
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Instructions
- Make date paste. Soak 5-6 dates in just boiled water for 5 minutes. Blend in½ cup dates (6 Medjool, soaked)
- Make the brownie base. Add all ingredients to a bowl, stir and then press flat into a parchment lined cookie sheet, about ½ inch high.¾ cup almond flour, 1 tablespoon black cocoa, 3 tablespoon maple syrup
- Make caramel. Add all ingredients to a bowl and stir until creamy.¼ cup coconut milk, canned, solid part, 1 tablespoon black cocoa, 1 teaspoon salt
- Spoon the caramel on the brownie base, dragging it to the edges
- Make chocolate top. Melt the chocolate chips for 1 minute in the microwave. Spoon on top of the caramel, not too thick, just a very thin layer so it can crack when set.½ cup dark chocolate chips, melted
- Chill the bark for 5 minutes in the refrigerator or until chocolate top is dry - no longer or the caramel will not be stretchy.
Dee Dine says
Easy healthy caramel bark made in one bowl and ready in 10 minutes.