Making this bark (simply a sheet of chocolate studded with toppings) couldn't be easier: You can mix up a batch in about five minutes before chilling in the fridge. Try different combinations of toppings: nuts, dried fruit, unsweetened coconut, orange zest, or candied ginger.
In candy-making, the goal is usually to prevent caramel from crystallizing. For this recipe, that's exactly what you want to do to in order to create the grainy, sandy-sugary coating beneath the chocolate. The pralines are also delicious when made with hazelnuts.