- 24 ounces White Chocolate Almond Bark
- 1 9.5 ounce can Salted Peanuts, Divided
- 2/3 cup Toffee Chips
- 1 1/2 cups Butterscotch Chips, Divided
- 1 6 ounce box Caramel Corn, Or Fiddle Faddle
- 1 teaspoon Shortening
Line a large baking sheet with parchment paper.
In a large saucepan over low heat, melt the white chocolate almond bark.
Add approximately half the can of salted peanuts and the toffee chips, and stir until combined.
Spread the mixture onto the parchment paper in a thin and even layer.
Sprinkle the almond bark evenly with remaining salted peanuts, 1 cup butterscotch chips, and the caramel corn.
In a small saucepan over low heat or small microwave-safe bowl, melt the remaining 1/2 cup butterscotch chips and 1 teaspoon shortening, stirring until smooth.
Drizzle over the bark.
Allow chocolate to set before cutting into pieces.