1 lb Bittersweet Chocolate Baking Chips
About 10 oz of Butterfingers candy bars, cut into irregular 1" pieces (or your choice of candy)
About 4 oz of Reese's Peanut Butter cups, cut into small wedges (or your choice of candy)
1/4 cup honey-roasted peanuts
3 oz white chocolate, chopped
Reese's Pieces or M & M's
Line a 9 X 13"baking sheet with aluminum foil. Place chocolate chips in a heavy med saucepan over low heat and stir until melted and warm. Pour melted chocolate onto foil and spread evenly. Sprinkle with your choice of candies - I used the butterfinger pieces and peanut butter cups, make sure your candy and nuts are touching the melted chocolate to adhere. Place white chocolate in a heavy small saucepan over low heat and stir until melted and warm. Remove from heat and drizzle chocolate over candy with a spoon. Scatter Reese's Pieces all over - making sure candy touches the melted chocolate to adhere. Chill toffee in refrigerator until firm, about 30 minutes. Peel toffee off foil and break up into pieces.