Naughty & Nice Candy Bark

It’s the most wonderful time of the year if you’re a dessert bark fan. But you don’t have to stop with peppermint bark. In fact, we’ve got a seasonal recipe here just for you to enjoy with your loved ones during this special time of year.

Playing on the salty-sweet combo of our Naughty & Nice Doughp, this one satisfies both cravings. Make some to gift yourself or double (or triple!) the batch for an easy, tasty present for friends and family.

Ingredients

16 oz Naughty & Nice Doughp
1 cup brown sugar
1 cup salted butter
1 cup dark chocolate chips or chunks
1 cup milk chocolate chips
Crushed pretzels, to top
Chopped pecans, to top

Directions

Preheat the oven to 350 degrees Fahrenheit and line a couple of large baking sheets with parchment paper.
Scoop 1-2 tbsp of Naughty & Nice Doughp per cookie onto the lined baking sheets, making approximately 16 cookies.
Bake for 12-14 minutes or until golden and slightly crisp. Let cool completely. Keep the oven preheated for a later step.
Heat a medium saucepan over medium heat. Add the brown sugar and butter and melt, stirring constantly, until the butter and sugar are completely combined and bubbling, about 5 minutes. It should resemble dark, thin caramel.
Meanwhile, arrange the cookies into an even layer on a parchment-lined baking sheet. You can break apart the cookies and overlap them a little bit to create this layer.
Pour the hot caramel mixture evenly over the layer of cookies. Transfer the baking sheet to the oven and bake for 5 minutes.
Remove from the oven and sprinkle the chocolate chips over the top. Return to the oven and bake for 2 minutes, until the chocolate chips are beginning to melt.
Remove from the oven and use a spatula or spoon to spread the melted chocolate evenly over the top. Sprinkle pretzels and pecans evenly over the chocolate.
Transfer the baking sheet to the refrigerator and chill for at least 4 hours, up to overnight. Break or cut the bark into desired shapes and pieces and enjoy!