Candy Bark has always been one of my favorites candies to make. This year I decided to do a Dark Chocolate Salty Carmel Candy Bark for wonderful combination of sweet and salty. The result is a very rich and chewy Carmel bark!
Dark Chocolate Salty Carmel Candy Bark
6 oz. chocolate-flavored candy coating, chopped
6 oz dark chocolate, chopped
1 Tbsp. shortening
1 pkg.(8 oz) Heath English Toffee Bits, Hershey
1 cup salted peanuts, chopped
1 pkg.(11 oz) Caramels, Krafts
2 Tbsp. heavy cream or water
Line a large baking sheet with heavy foil; grease foil. Set aside. In a large microwave-safe bowl combine candy coating, chocolate, and shortening. Microwave, uncovered, on 100 percent power (high) for 1-1/2 to 2 minutes or until chocolate melts, stirring every 30 seconds.
Stir 1 cup of the English Toffee Bits and 1/2 cup peanuts into melted chocolate mixture. Pour mixture onto prepared baking sheet. Spread mixture into an even layer about 1/4 inch thick.
Place caramels in medium saucepan. Add cream or water; cook on medium-low heat 3 min. or until caramels are completely melted, stirring constantly. Cool slightly then pour over chocolate peanut candy mixture.
Sprinkle with the remaining English Toffee Bits and 1/2 cup peanuts; lightly press pieces into chocolate.
Chill about 30 minutes or until firm. Use foil to lift candy out of pan. Using a sharp knife, cut candy into pieces.
To Store: Layer between waxed paper in an airtight container. Store in refrigerator for two weeks or freeze for up to three weeks. Let stand at room temperature before serving.