I discovered Instagram fairly late compared to most people, and if I am honest, the reason I didn’t join up is because I didn’t get what all the fuss was about. Six months down the line and it is one of my favourite social media platforms – what’s not to love?

I drool over pictures of food (because let’s be honest, that’s what I go there for) and get tons of inspiration. Like this chocolate, caramel and shortbread bark. I was poring over the beautiful images and came across a chocolate shortbread bark. I had half a tin of caramel needing to be used up, and so this delicious recipe was born. So simple, it is ready in minutes and tastes divine!


•200g dark/milk chocolate

•200g white chocolate

•200g caramel (I used Nestles’ tinned version)

•3 fairly large cookies, broken into small pieces (I used homemade shortbread)


~ Melt the dark/milk chocolate in a Bain Marie (double boiler).

~ Line a large baking tray with grease-proof paper and spread the chocolate in a rough rectangular shape of equal thickness.

~ Break up the cookies and sprinkle evenly over the chocolate and then place in the fridge to set.

~ Pour or drizzle the caramel over the hardened chocolate/cookies.

~ Heat the white chocolate the same way as the dark/milk and then pour over the top, making sure you evenly coat the bark. You will probably need to take a knife and just gently push the white chocolate to the edges (it doesn’t need to be perfect and if you would rather swirl the white chocolate in with the caramel, then that would work great, too).

~ Leave in the fridge to completely set (around 1-2 hours) and then cut into squares – I usually just snap my bark but when trying to do that this time, the caramel caused uneven and weird breaks! Enjoy!

This post originally appeared on The Culinary Jumble – check out my blog for other gorgeous bark recipes and many others!