- 2 packages milk chocolate chips (11 1/2-oz)
- 1 C. crushed toffee pieces or packaged toffee bits
- 1 C. salted peanuts
- 1 C. halved pretzel sticks
- 1/2 C. sweetened coconut flakes (optional)
- 1/2 C. white chocolate chips
- 1 t. shortening (do not use butter, margarine, spread or oil)
- Paper candy cups (optional)
Line a 9-inch square pan with plastic wrap. Place chocolate chips in large microwave-safe bowl. Microwave at HIGH (100 percent) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating just until chips are melted and mixture is smooth when stirred.
Immediately add toffee bits, peanuts, pretzels, and coconut, if desired; stir to coat.
Spread mixture into prepared pan; cover with plastic wrap or foil. Refrigerate 45 minutes or until firm.
Place white chips and shortening in small microwave-safe bowl. Microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating just until chips are melted and mixture is smooth when stirred. Using fork, drizzle white chips mixture over chocolate mixture in pan. Cover; refrigerate 5 minutes or until firm.
Bring to room temperature. Remove chocolate mixture from pan and place on cutting board, top side up; discard plastic wrap. Cut into 1 1/2-inch squares. Place each square in a candy cup, if desired. Store in covered container in a cool place.
Makes about 3 dozen squares.
Variation: Chocolate Toffee Haystacks — Prepare chocolate mixture as above. Instead of spreading square pan, drop chocolate mixture by slightly heaping tablespoons onto wax paper-lined cookie sheet or tray. Refrigerate until firm. Melt white chips as directed above; drizzle over "haystacks."