Halloween Peanut Butter and Toffee Candy Bar

Ingredients

• Semisweet chocolate

  Candies

  2 ⅔ cup chips (6 oz package) or 449g

• Butterfinger bar

  Candies, nestle

  3 serving 2.1 oz bar or 180g

• Skor toffee bar

  Candies

  3 bar 1.4 oz or 117g

• Peanuts

  Spanish, oil-roasted, with salt

  ¼ cup or 37g

• M&m's

  Candies, mars snackfood us

  1 package (1.69 oz) or 48g

• Reese's peanut butter cups

  Candies

  8 package 0.6 oz 1 cup or 136g

• White chocolate

  Candies

  1 bar (3 oz) or 85g

Directions

1. 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.
2. 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.
3. 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.
4. Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.

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