For the caramel, heat the strawberry fruit bar base over low heat until warm. Keep warm.
Line a baking pan with foil and spray with nonstick spray.
Combine the apple juice concentrate, agave nectar, sugar and salt in a
saucepan and cook over medium heat until the mixture begins to simmer.
Wash the sugar and syrup from the sides of the pan with a clean pastry brush dipped in water. Cover and cook for 3 minutes.
Uncover the pan and wash down the sides again. Attach a candy
thermometer to the pan without letting it touch the bottom of the pan.
Cook until the mixture reaches 305F. Turn off the heat and stir in the butter, then the fruit puree. Stir until smooth.
Continue to cook, stirring constantly, unitl it reaches 260F.
Remove from the heat and immediately stir in the pear fruit flakes.
Pour the caramel into the lined pan, let sit for 5 hours or overnight. Cut into 10g pieces.
To coat the caramels, chop the confectionery coasting into small pieces.
Put in a double boiler and heat until fluid, stirring frequently.
Pierce a caramel with a toothpick, then dip in the coating to coat, letting excess drip off.
Place onto a cooking rack sprayed with nonstick spray.
Allow to set up for 15 minutes. Remove the chocolates and smooth any rough spots with a hot off-set metal spatula.
Allow to set up for 15 minutes until completely hard, then package.