The combination of salted caramel, toasted coconut and chocolate makes a mouth-watering treat!
Spread a layer of coconut in the bottom of large skillet. Heat over medium heat, stirring frequently until most of coconut is light brown. Pour onto large plate or pan to cool. Repeat until all coconut is toasted. (I do a 7 ounce bag of coconut in two batches).
Place half of the chocolate in a microwave safe bowl, drizzle about 1/2 teaspoon of vegetable oil over chocolate and stir to coat (this helps keep the chocolate smooth & creamy). Microwave on high, stirring every 30 seconds until chocolate can be stirred smooth.
Line an 8x8 pan with parchment paper, leaving a little extra on the edges so you can lift it out. Spread the chocolate in an even layer over parchment paper on bottom of pan. Place in the fridge or freezer to harden.
When chocolate layer has hardened, pour a little less than 1/4 cup (save a tablespoon or two of the caramel to drizzle on top) of salted caramel sauce over chocolate layer . Place back in fridge/freezer to cool.
Melt remaining chocolate, same way as above. (Save a tablespoon or two of this batch if you're going to drizzle it on top).
When caramel layer is mostly firm (it doesn't have to be completely hard), pour second batch of melted chocolate over caramel, spreading in an even layer. (Spread quickly as the cooled caramel will start to harden the chocolate you're spreading).
Immediately top chocolate layer with toasted coconut.
If desired, drizzle with salted caramel and melted chocolate. Top with sea salt flakes. Let cool until all chocolate is hardened.
*I use this recipe for my salted caramel sauce. If you want the sauce to be slightly thicker, which might be easier/a little messy for this bark, slightly reduce the amount of heavy cream you use in the recipe (use about 1/2 cup/little less than half of heavy cream).