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Butterscotch Bark

Source of Recipe

From "The Ultimate Candy Book" by Bruce Weinstein


Recipe Introduction

"Butterscotch chips are rich and intense. A little goes a long way, so break this bark into very small pieces. To crumble hard butterscotch candy, place it in a doubled paper or plastic bag and hit it a few times with a heavy pot. But if you overdo it, you'll have candy powder instead of candy crumbs. Don't use your food processor - it will not crush the hard candy evenly, leaving you with powder and chunks."

List of Ingredients

◦  12 ounces butterscotch chips
◦  ¾ cup crumbled hard butterscotch candy (see above)
◦  Butter or margarine for greasing the cookie sheet


Recipe

Butter a large cookie sheet and line it with wax paper.

Melt 6 ounces of the butterscotch chips in the top of a double boiler set over hot water. If you don't have a double boiler, simply place the chips in a bowl that fits snugly over a pot of hot water.

When the chips have melted completely, remove the top part of the double boiler or the bowl from the hot water. Add the remaining 6 ounces of chips and stir until all the chips are melted and the mixture is smooth. Add the crumbled candy and stir with a wooden spoon until the candy is completely covered in melted butterscotch.

Pour the butterscotch mixture onto the prepared cookie sheet and spread it with a spatula or wooden spoon to about a ½-inch thickness. Don't worry if the mixture doesn't reach the sides and corners of the cookie sheet; a free-form shape is preferred.

Let the bark set up and harden at room temperature, about 4 hours, or set it in the refrigerator for about 1 hour. Grab the edges of the cooled bark and peel it off the wax paper in one piece, if possible. Break it with your hands into irregular pieces, about 2 inches each. Store the candy in an airtight container at room temperature for up to 1 month.


Makes about 1 pound