Butter a large cooked sheet and line with wax paper.
Melt 6 oz of the chips in a double boiler.
When chips are melted completely, remove top pan from bottom pan of double boiler.
Add the remaining chips and melt until smooth and melted.
Add the hard crumbled candy with a wooden spoon and stir until completely coated.
Pour into prepared pan and spread to 1/2" thickness.You don't have to spread to the edges of the pan.
Let bark set up at room temperature for 1 hour or in the refrigerator for about 1 hour.
Grab edges of cooled bark and peel off wax paper.
Break with hands into irregular pieces, about 2" each.
Store in an airtight container for up to 1 month.
NOTE: To crumble hard candy; place in a plastic bag and hit with a heavy pot.
VARIATIONS: Apricot Butterscotch-Substitute 1 cup dried apricots for hard candy -- Chocolate Cookie Butterscotch Bark-Substitute 3/4 cup roughly chopped Oreos for the hard candy -- Halloween Butterscotch Bark-Substitute 3/4 cup whole candy corn for the hard candy.