Line a baking sheet with parchment paper. Choose a sheet that fits in your fridge. Clear a spot in the fridge so you can chill the bark right away.

Chop the white chocolate into small, even pieces. If using wafers, you can skip chopping. The smaller the pieces, the smoother the melt.

Melt the white chocolate. Microwave method: Place chocolate in a microwave-safe bowl and heat on 50% power in 20–30 second bursts, stirring well between each, until just melted and glossy. Stovetop method: Use a double boiler and stir gently until smooth. If the chocolate looks thick, stir in 1 teaspoon oil.

Melt the caramels. Unwrap and add to a small saucepan with 2 tablespoons heavy cream. Warm over low heat, stirring until smooth. If it seems too thick to drizzle, add up to 1 more tablespoon cream. Keep it warm on the lowest heat.

Spread the white chocolate onto the parchment-lined sheet. Aim for an even layer about 1/4 inch thick. Work quickly so it doesn’t start to set before you swirl in the caramel.

Drizzle the warm caramel over the white chocolate in thin ribbons. Use a spoon or small pitcher to create lines across the surface.

Swirl with a toothpick or the tip of a butter knife. Drag through the caramel lines in alternating directions to create a marbled look. Don’t overmix—distinct swirls look best.

Optional: Sprinkle flaky sea salt lightly over the top. A little goes a long way and helps balance the sweetness.

Chill the bark. Transfer the tray to the fridge and let it set for about 30–45 minutes, or until firm to the touch. If you’re in a humid environment, the fridge helps prevent tackiness.

Break into pieces. Lift the set bark by the parchment, then snap it into shards. You can also cut it with a chef’s knife for cleaner edges.

Serve or store. Keep a few pieces out and tuck the rest away so it stays fresh.