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.