Peanut Butter and Toffee Candy Bark

PERFECT for nibbling at Halloween festivities while carving pumpkins or as a colorful sweet treat for movie and game nights, this recipe makes about 2 pounds of chopped up YUMMINESS!

You have learned a lot about me by now {especially if you clicked on "A Bit More About Me" in the right side column} and you know I LOVE GOOD CHOCOLATE. So, although regular good old candy bars are in the ingredient lineup, I am NOT bugged at all as I like the choices the Bon Appetit peeps picked. But I AM particular about the base, the BODY, if you will of this yummy creation. It HAS to be REALLY GOOD... it is the FOUNDATION of it, afterall. So, don't just get a bag of regular cheap chocolate chips for the base and call it good... GET the goods, the Ghiradelli semisweet big baking chips... you will thank me later.

1 pound Ghiradelli bittersweet chocolate baking chips
{3} 2.1 oz Butterfinger candy bars, cut into irregular 1" pieces
{3} 1.4 oz Skor or Heath candy bars, cut into irregular 3/4" pieces
{8} 0.55 oz Reeses peanut butter cups, cut into 8 wedges
1/2 cup Reeses pieces
1/2 cup yellow and orange peanut M&M's
1/4 cup honey roasted peanuts
3 oz good white chocolate, such as Lindt or Perugina, chopped

Line a 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 and spread to about 1/4" thickness (about a 12" x 10" rectangle). Scatter Butterfinger candy, then toffee, peanut butter cups and nuts onto chocolate, pressing to adhere. Pause and lick chocolate spoon and daydream about a warm beach getaway for a moment. Thailand or Cancun are MY mental getaway choices. Yours?

Okay, next put the white chocolate into a heavy small saucepan and stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat and to drizzle the white chocolate over the bark, dip a spoon into the melted chocolate and wave the spoon from side to side over the bark, creating zigzag lines.

Scatter the Reeses Pieces and M&M's over the bark to add the splash of color, pressing to adhere. Chill bark until fully firm, about half an hour. Enjoy the delicious aroma that has filled your home!

Lifting the foil, pull and slide the bark from the pan onto a work surface. Peel off foil and using a heavy knife, cut the candy bark into irregular shards. Eat a bit to make sure it turned out okay.
If "PMSing", eat another. And maybe one more.
You know, just to make sure and all.

{Recipe compliments of Bon Appetit Magazine}
Per each 2" piece: 169 calories, 12 g fat, 2 g fiber, 2 g protein, 12 g carb