2piecesfull size Butterfinger candy barsbroken into uneven
1cupbroken mini pretzels
In a medium saucepan over medium heat, melt the bittersweet chocolate chips stirring constantly and making sure that the chocolate is warm but not hot. Pour the chocolate onto a foil-lined baking sheet and spread into a 12x10 inch square using a rubber spatula. Sprinkle the candy bars, Reese’s pieces, pretzels, nuts, and candy corn over the chocolate making sure that each piece adheres to the chocolate. Lightly press on the pieces if needed.
In a small saucepan over medium heat, melt the butter. Stir in the marshmallows and cook until melted. Drizzle the marshmallow over the chocolate bark with a spoon in a zig zag pattern. Place the tray in the freezer for 10-15 minutes (or in the fridge for 30 minutes) or until the chocolate solidifies. Cut the bark into irregular pieces and serve! Store in an airtight container in a cool spot for up to a week (if it lasts that long).