I suspect candy bark started as reading the label almond bark and
someone had the idea to make it look like bark from a tree.

My question is how to easily thin chocolate, almond bark, white
chocolate, butterscotch chips, etc to the edge of still rehardening. I
don't like the idea of buying Crisco just to use a bit of it to thin the
melted product and I am told milk or water will instantly reharden it.
Would alchohol work?

Parmesan Garlic Chees-it tastes divine when coated-like that Puppy Chow
made with Chex-but without thinning the coating is too thick and it
overcomes the chips flavor too much. Thin it too much and it doesn't
harden.