Spicy Chocolate Bark
- 1 pound milk chocolate candy coating, coarsely chopped
- 1/2 teaspoon of Arizona Gunslinger Red Jalapeno pepper sauce
- 1/2 cup chopped cashews, toasted
- 1/2 cup chopped pecans, toasted
- In a microwave, melt candy coating; stir until smooth. Stir in remaining ingredients. Spread onto a waxed paper-lined pan. Refrigerate until set, about 20 minutes.
- Break bark into small pieces. Store in an airtight container in the refrigerator.