Ingredients:
2
packages (11.5 oz. each) HERSHEY'S Milk Chocolate Chips
1
cup HEATH BITS 'O BRICKLE Toffee Bits
1
cup salted peanuts
1
cup halved pretzel sticks
1/2
cup MOUNDS Sweetened Coconut Flakes(optional)
1/2
cup HERSHEY'S Premier White Chips
1
teaspoon shortening(do not use butter, margarine, spread or oil)
Paper
candy cups(optional)
Directions:
1. Line 9-inch square pan with plastic wrap. Place chocolate chips in large
microwave-safe bowl. Microwave at HIGH (100%) 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.
2. Spread mixture into prepared pan; cover with plastic wrap or foil.
Refrigerate 45 minutes or until firm.
3. 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.
4. 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. About 3 dozen squares.
VARIATION:
CHOCOLATE TOFFEE HAYSTACKS: Prepare chocolate mixture as above. Instead of
spreading into 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.