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- Based on Hugs & CookiesXOX and Bon Appetit’s Halloween Peanut Butter and Toffee Bark
- 2 10 oz. bags bittersweet chocolate chips (I used Ghirardelli 60% cacao bittersweet chocolate chips.)
- 3 2.1-ounce (or about 20 bite-size pieces) Butterfinger candy bars, cut into irregular 1-inch pieces
- 3 1.4-ounce (or 11 minaitures) Heath toffee candy bars, cut into irregular 3/4-inch pieces
- 8 0.55-ounce (or about 34 minis) peanut butter cups, each cut into 8 wedges
- 1/4 cup honey-roasted peanuts
- 3 oz. high-quality white chocolate (such as Lindt or Perugina), chopped
- 1/4 c. Reese’s Pieces
- 1 T. Fall-colored sprinkles (“Because,” to quote Danielle, “sprinkles make you smile.”)
View Full Recipe at Eliots Eats
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