Preparation Time: 30min
Total Time: 45min
- 1 Pound of Bittersweet Chocolate Chips (I like Ghirardelli chocolates)
- 8oz Butterfinger Bars, rough 1” chop
- 4oz Reese's Peanut Butter Cups, rough 1” chop
- ¼ Dry Roasted Peanuts
- 8oz Heath Bar, rough 1” chop
- ½ Cup Peanut M&M’s
Line a rimmed baking sheet with aluminum foil, making sure to wrap the edges of the pan. Place the bittersweet chocolate chips in a medium sized mixing bowl set over a med saucepan with 2’ of water brought to a simmer. (This double boiler method of cooking is great way to melt chocolate without exposing the chocolate to direct heat, which could “break the chocolate). Once the chips begin to melt, stir the chocolate chips until just melted and just warm-not hot! Pout the melted chocolate onto the foil lined pan and using a silicon or rubber spatula, spread the chocolate into a ¼” to a 3/8” thick slab. Working quickly, evenly sprinkle all of the remaining items except for the white chocolate onto the chocolate slab. Using the palm of your hand press the candy and nuts into the bark making sure that they adhere.
Place the bark in the fridge to cool-about 20 minutes. Remove from the fridge and peel the foil from the back of the bark and or cut into 2” pieces.