Pour the melted chocolate onto the prepared pan and spread it into an even layer, about 1/4-inch thick. Gently tap the pan on the counter to smooth out the top and release any air bubbles.
If you’re using heavy cream: Place the unwrapped caramels and the heavy cream in a small microwave-safe bowl. Heat in 20–30 second bursts, stirring in between, until the caramels are melted and the mixture is smooth and pourable.
Drizzle the warm melted caramel over the chocolate layer in thin lines or little puddles. Use a toothpick or butter knife to gently swirl the caramel into the chocolate to create a marbled look. If you’re using flaky sea salt instead of cream, skip melting the caramels and simply chop the caramels into small bits and scatter them over the warm chocolate, then sprinkle with the flaky salt.
If using flaky sea salt with the melted caramel version, lightly sprinkle a pinch over the top while everything is still warm. This gives that lovely sweet-salty bite that kids and adults both love.
Place the pan in the refrigerator for about 45–60 minutes, or until the bark is completely set and firm to the touch.
Once set, lift the bark out of the pan using the parchment paper edges. Break it into pieces with your hands or cut it into squares with a sharp knife. Store the bark in an airtight container at room temperature if your kitchen is cool, or in the fridge if it’s warm, for up to one week.
