30 Servings 50 min Cook
2 2/3 Cup chips (6 oz package) Semisweet Chocolate
3 Serving 2.1 oz bar Butterfinger Bar
3 Bar 1.4 oz Skor Toffee Bar
1/4 Cup Peanuts
1 Package (1.69 oz) M&M'S
8 Package 0.6 oz 1 cup Reese'S Peanut Butter Cups
1 Bar (3 oz) White Chocolate
Cut Butterfinger and Skor bars into small irregular pieces.
Coarsely chop white chocolate.
Cut peanut butter cups into 8 wedges each.
Separate and reserve yellow and orange M&Ms.
Line baking sheet with foil.
Stir chocolate
chips in heavy medium saucepan over low
heat until melted and warm (not hot) to
touch.
Pour chocolate onto foil; spread to 1/4-
inch thickness (about 12x10-inch rectangle).
Sprinkle with Butterfinger candy, toffee,
peanut butter cups, and nuts, making sure
all pieces touch melted chocolate to adhere.
Put white chocolate in heavy small
saucepan.
Stir constantly over very low heat
until chocolate is melted and warm (not
hot) to touch.
Remove from heat.
Dip spoon
into chocolate; wave from side to side over
bark, creating zigzag lines.
Scatter M&M's over, making sure candy
touches melted chocolate.
Chill bark until firm, 30 minutes.
Slide
foil with candy onto work surface; peel off
foil.
Cut bark into irregular pieces.
