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Author: Cravings of a Lunatic


  • 12 ounces semi sweet chocolate good quality
  • 3/4 cup pecans broken into tiny pieces (I did not toast mine, not sure why not)
  • 3/4 cup Skor toffee bits you can buy them in bags by the chocolate chips
  • 1/4 to 1/2 cup caramel sauce I did not measure properly, got carried away pouring, my best guess is I used 1/2 cup which is alot
  • Recipe for Caramel Sauce:
  • 1/4 cup water
  • 2 tablespoon unsalted butter more softened for the pan
  • 1 1/2 cups sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • Generous pinch of salt I used vanilla salt


  • Melt your chocolate in a double boiler. All you do is bring water in a pot to a boil then turn it down to simmer, or slightly above simmer. Then place your other pot on top and pop the chocolate in that. Now I do not have a double boiler so I place a heat proof glass bowl on top of the pot. Works beautifully.
  • Now let it melt. Stir it here and there.
  • Once it’s melted pour it into a parchment lined pan (8 x 8 is best, I did it on a cookie sheet which made it too thin)
  • Now toss the pecans over top.
  • Now toss the skor bits over top.
  • Now pop this in the fridge to set while you make your caramel. (recipe to follow)
  • Once your caramel is cooled (if it’s not it’s melt your chocolate, this is super important), you pour it over your bark.
  • Pop it back in the fridge for a bit to set up.
  • Remove and break apart or cut. I like mine roughly chopped or broken. Not a big fan of clean edges on bark.
  • Directions for the caramel sauce:
  • Place a medium saucepan over medium-high heat, combining sugar and 1/4 cup warm water. Stir until the sugar dissolves. Takes 2 to 3 minutes.
  • Bring the syrup to a boil and do not stir, let it start to caramelize. You can gently swirl the pan to help it start to brown.
  • You watch, not stirring until it turns an amber colour.
  • Now remove from the heat, add cold butter.
  • Now stir in the heavy cream. You may return the pan to low heat if the mixture is not smoothing out right away.
  • Now add the vanilla and the salt. Stir this until it’s smooth.
  • Let the caramel cool for about 15 minutes.