Line an 8 or 9-inch pan with parchment paper, making sure to crease it in the corners. You can use a baking sheet if you prefer your bark thinner, but I like my bark to be thick and decadent.

Place the chocolate in a medium heatproof bowl. Set atop a small saucepan of simmering water. Cook, stirring frequently with a rubber spatula, until the chocolate is melted and smooth.

While the chocolate is melting, toast the cashews in a small skillet set over medium heat for 3-5 minutes, or until fragrant.

Once the chocolate is melted, pour it into the prepared pan. Drop spoonfuls of the caramel all over, swirling with a skewer to mix it in. Sprinkle the cashews over the top, then sprinkle on the salt. Chill until set, then cut or break into pieces.