Chocolate, Toffee & Toasted Coconut Squares Recipe

Chocolate, Toffee & Toasted Coconut Squares

2 (11.5-ounce) packages milk chocolate chips 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, place milk chocolate chips and 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.
Quickly add crushed toffee, peanuts, pretzels and coconut, if desired; stir to coat.
Spread mixture into prepared pan; cover with plastic wrap or foil. Refrigerate 45 minutes or until firm.
In a small microwave-safe bowl, place white chocolate chips and shortening and 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 chocolate mixture over milk chocolate mixture in pan. Cover; refrigerate 5 minutes or until firm.
Bring to room temperature. Remove from pan and place on cutting board, top side up; discard plastic wrap.
Cut into 1 1/2-inch squares. Store in covered container in a cool place.

Makes about 3 dozen squares.

*To Toast Coconut: Spread out on a baking sheet. Bake in a 350°F (175°C) oven, for 5 to 7 minutes or until golden. Stir often to ensure even browning and watch closely to prevent burning.