Line a cookie sheet with parchment paper.
In a microwavable bowl, add your chocolate chips and butter OR coconut oil.
Microwave in 30s increments, stirring in between until fully melted.
Once the chocolate is melted, spread it as best as you can over the parchment paper to make a rectangle.
Sprinkle the top of the chocolate with the chopped almonds or pecans.
Place the bark in the freezer to harden while you make your caramel sauce.
To make the keto caramel sauce, follow the directions HERE but remember to half the recipe for this bark unless you want leftover caramel sauce for something else.
Scrape your caramel sauce into a measuring cup to make it easy to pour. Let it cool a bit.
Remove the bark from the fridge and drizzle the caramel over the top of it.
Place the bark back in the freezer once more and let it chill until the caramel solidifies. (About 30min-1 hour)
Remove from the freezer and break into chunks. Enjoy your Keto Chocolate Caramel Bark!