Halloween Peanut Butter and Toffee Candy Bark

This wonderful recipe can be tailored for any holiday. Just change the color of the M & M's, or leave them off completely. From Bon Appetit.

• Ready In: 50 mins
• Yields: 2 pounds

Ingredients

• 1  lb bittersweet chocolate chips
• 3 (2 1/8ounce)  butterfinger candy bars, cut into irregular 1-inch pieces
• 8  peanut butter cups, each cut into 8 wedges (mini)
• 1⁄4 cup  honey roasted peanuts (or dry roasted and salted)
• 3  ounces  high quality white chocolate, chopped (like Lindt or Perugina)
•  Reese's pieces
•  M&M' (yellow and orange for Halloween)

Directions

1. Line baking sheet with foil (I like no stick foil).
2. Stir chocolate chips in heavy ssaucepan over low heat until melted and warm (not hot) to touch. Pour chocolate onto foil; spread to 1/4" thickness (about 12x10" rectangle).
3. Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere.
4. 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.
5. Dip spoon into chocolate; wave deom side-to-side over bark, creating zig zig lines.
6. Scatter Reece's Pieces and M & M's over, making sure candy touches melted chocolate.
7. Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark in irregular pieces.