I was at a party recently where I finished nearly an entire tray of this incredible bark with sea salt, hints of caramel, almonds and dark chocolate. It launched me into complete college flashback munchie mode in the middle of a pretty fancy affair. And I wasn’t at all apologetic. It’s that good.
The recipe is from the December issue of Bon Appétit. Making the caramel takes a little patience, but otherwise it was pretty simple. I just made a batch to bring to friends, and it was nearly wiped out within two hours of our arrival. Thankfully the bowl that I gifted along with it will last a bit longer.