Chocolate Caramel Toffee Bark

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Peanuts

• Baking & Spices

  • 1/4 cup Chocolate chips, mini
  • 1/2 cup Kraft caramel bits
  • 2 cups Milk chocolate
  • 1 cup White chocolate

• Nuts & Seeds

  • 1/4 cup Coconut

• Desserts

  • 1/4 cup Toffee bits

Found on prettypracticalpantry.com

Ingredients

• 2 cups milk chocolate
• 1 cup white chocolate
• ½ cup chopped peanuts
• ¼ cup shredded coconut
• ¼ cup mini chocolate chips
• ½ cup Kraft Caramel Bits
• ¼ cup crushed toffee bits

Directions

• Line a baking sheet with parchment paper and set aside.
• Set up your topping stations so that you are ready to layer the toppings onto the chocolate. There’s no rush, but you don’t want any delays when the melted chocolate is ready to go.
• In a double boiler, melt the milk chocolate until it’s smooth and free of lumps.
• Pour the chocolate onto the baking sheet that has been lined with parchment paper and using an offset spatula, smooth the chocolate out in a thin layer. Aim for ¼ inch thick.
• Next, sprinkle the toppings evenly over the melted chocolate. Set aside.
• Melt the white chocolate over a double boiler until it’s smooth and free of lumps.
• Transfer the melted white chocolate to a sturdy Ziploc bag and seal. Cut a very small hole in one of the lower corners of the bag.
• Applying just a bit of pressure to the bag of chocolate, drizzle the chocolate over the surface of the milk chocolate and toppings. For a prettier effect, try to drizzle in a random pattern.
• Place the baking sheet in your refrigerator to let the chocolate set. At least an hour should be fine!
• Next, loosely, and randomly, break the bark into pieces. Store in a sealed container.