Recipe Swap

1 lb. bittersweet  or milk  chocolate chips

3) 2.1 oz. Butterfinger candy bars cut into 1” pieces

3) 1.4 ozs. Skor or Health toffee candy bars cut irregular ¾ pieces

8)  0.55 ozs. peanut butter cups  each cut into 8 wedges

¼ c. honey roasted peanuts

3 ozs. high quality white chocolate like Lindt or another brand  chopped

3 ozs. M & M’s with using ones with yellow ñ orange peanuts also.

3 ozs. Reese pieces

Line baking sheet with foil.

Medium saucepan – stir in bittersweet or milk chocolate chips-melt to WARM not hot to touch.  Pour onto foil spreading to about ¼ “ thickness fairly even into about a 12” x 10” rectangle.

Sprinkle with Butterfinger candy-toffee-peanut butter cups ñ nuts – making sure all chocolate is covered ñ adheres’ to chocolate.

Put white chocolate in small pan – stir constantly very low heat to melt ñ warm NOT HOT  U can touch it.  Remove from heat –Dip a spoon into white chocolate ñ wave over the all on the baking sheet covering the other candy bark- from side to side.

Chill until firm than remove foil with bark  to a flat surface –peel off the foil easy.  Cut bark into irregular pieces.  YUM

Notes~about 30) 2” pieces of candy bark-

Can sub almost any candy for this recipe

Really good for holidays or anytime.  Great for giving as gifts in a tin can with a bow!