Ingredients
The following ingredients have 4 Servings
- 1 ¼ teaspoons cinnamon (, divided)
- 1 Tablespoon sugar
- 16 oz. white chocolate candy coating candy melts (, or chips, divided (set aside 4 oz))
- ¼ teaspoon butter extract
- 1/4 teaspoon vanilla extract
- 2 Tablespoons caramel sauce (, homemade or from a jar)
Instruction
- Stir together 1 teaspoon cinnamon and 1 Tablespoon sugar. Set aside.
- Melt 12 oz. of the white chocolate in the microwave or double boiler according to package instructions. If there are not melting instructions, in a double boiler (or on pot set atop another with about an inch of water), bring the water to a simmer in the bottom, and gently melt the chocolate. Or microwave for 30 seconds, stir, then microwave at 15-30 second intervals until melted and smooth.
- As soon as the chocolate is melted, quickly stir in the butter extract and vanilla extract. It will thicken a bit, but should still be spreadable. Then pour onto the prepared sheet and spread into a thin layer with a small offset spatula.
- Warm the caramel slightly until pourable and stir in ¼ teaspoon cinnamon. Drizzle over the layer of chocolate. Swirl the caramel through the chocolate with the tip of a butter knife.
- Sprinkle with the cinnamon sugar.
- Melt the remaining 4 oz. white chocolate the same way in a double boiler or the microwave and transfer to a sandwich bag. Cut off the corner and drizzle over the bark.
- Let harden completely, putting into the refrigerator if necessary. Break into pieces and store in an airtight container.
