2 (11.5-ounce) packages milk chocolatechips 1 cup coarsely crushed hard toffee candies 1 cup salted peanuts 1 cup halved pretzel sticks 1 cup sweetened flaked coconut, toasted* 1/2 cup white chocolate chips 1 teaspoon vegetable shortening
Line 9-inch square pan with plastic wrap.
In a large microwave-safe bowl, placemilk chocolate chips and microwave at HIGH (100%) 1 minute; stir.If necessary, microwave at HIGH an additional 15 seconds at atime, stirring after each heating just until chips are meltedand mixture is smooth when stirred.
Quickly add crushed toffee, peanuts, pretzelsand coconut, if desired; stir to coat.
Spread mixture into prepared pan; coverwith plastic wrap or foil. Refrigerate 45 minutes or until firm.
In a small microwave-safe bowl, placewhite chocolate chips and shortening and microwave at HIGH 1minute; stir. If necessary, microwave at HIGH an additional 15seconds at a time, stirring after each heating just until chipsare melted and mixture is smooth when stirred.
Using fork, drizzle white chocolate mixtureover milk chocolate mixture in pan. Cover; refrigerate 5 minutesor until firm.
Bring to room temperature. Remove frompan and place on cutting board, top side up; discard plasticwrap.
Cut into 1 1/2-inch squares. Store incovered container in a cool place.
Makes about 3 dozen squares.
*To Toast Coconut: Spread out on a bakingsheet. Bake in a 350°F (175°C) oven, for 5 to 7 minutesor until golden. Stir often to ensure even browning and watchclosely to prevent burning.
Rachel's Recipes: Salted Toffee Almond Chocolate BarsIf the Chocolate, Toffee& Toasted Coconut Squares recipe was useful and interesting, you can share it with your friends or leave a comment.