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Magic Bar Bark

Author Dorothy Kern

Ingredients

  • 1 bag 11.5-12 ounces butterscotch chips
  • 1 bag 11.5-12 ounces milk chocolate chips
  • 1 cup toasted sweetened coconut
  • 1/2 cup chopped pecans or walnuts toasted
  • 3 whole graham crackers broken into small pieces

Instructions

  • To toast coconut and nuts: place them in a medium frying pan over low heat. Stir constantly until the coconut just begins to turn brown. Remove from heat immediately and place in a bowl. Set aside.
  • Line a cookie sheet with waxed paper. Melt butterscotch chips in a microwave safe bowl for 1 1/2 to 2 minutes, stirring every 30 seconds, until smooth.
  • Spread in a thin layer on prepared cookie sheet.
  • Sprinkle the coconut, nuts, and graham cracker pieces on top of the butterscotch layer. Press lightly with your hands to adhere the toppings to the candy.
  • Melt the milk chocolate chips in a second microwave safe bowl for about 1 1/2 to 2 minutes, stirring every 30 seconds. Drizzle over the top of the bark and spread carefully with the back of a spoon or with an offset spatula, covering as much of the topping as possible. Let set in the refrigerator, then break into pieces.
  • If your chocolate or butterscotch has trouble melting, add about a teaspoon of vegetable oil or Crisco to it during the microwaving process and stir. That will help them melt easier. (Sometimes chips just don't want to melt and need a little help!)