1 lb. bittersweet chocolate, coarsely chopped
3 Butterfinger candy bars (or 8 fun size bars), roughly chopped
3 toffee candy bars (or 6 fun size bars), roughly chopped
8 Reese cups, cut into wedges
¼ cup honey roasted peanuts
3 oz. yellow and orange peanut M&Ms, coarsely chopped
3 oz. good quality white chocolate, finely chopped
Line a baking sheet with foil. Place the chopped chocolate in a heatproof bowl set over a pot of simmering water. Heat, stirring occasionally until the chocolate is completely melted and smooth. Pour the chocolate over the foil and smooth into a thin layer with a spatula. Evenly sprinkle the chopped candy bars, Reese cups, honey roasted peanuts, and peanut M&Ms over the melted chocolate. Press gently to adhere the candy to the melted chocolate. Transfer to the refrigerator and chill for 30 minutes.
Melt the white chocolate, again using the double boiler method, until smooth. Drizzle over the chilled candy bark. Return to the refrigerator and let chill again until the white chocolate is set, 3o minutes more.
Peel the sheet of chocolate away from the foil and break into irregular pieces. Store in an airtight container in the refrigerator until ready to serve.