3 Butterfinger Candy Bars, cut into irregular 1-inch pieces
3 Skor or Heath Toffee Candy Bars, cut into irregular 3/4-inch pieces
8 Peanut Butter Cups, cut into 8 wedges
1/4 cup Honey Roasted Peanuts
3 ounces White Chocolate, chopped
Reese's Pieces and/or Yellow and Orange Peanut M&M's
Line baking sheet with foil. Stir chocolate chips in heavy medium saucepan over low heat until melted and warm to touch. Pour chocolate onto foil; spread to 1/4-inch thickness. Sprinkle with Butterfinger candy, toffee, peanut butter cups and nuts, making sure all pieces touch melted chocolate to adhere.
Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm to touch. Remove from heat. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines. Scatter Reese's Pieces & M&M's over, making sure candy touches melted chocolate.
Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.
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