Ingredients

4 cups roasted salted cashews
24 ounces vanilla almond bark
4 ounces Baker’s white chocolate
9 ounces toffee cashews
8 ounce package English toffee bits
3 cups caramel popcorn
3 Heath candy bars, chopped
1/2 cup semi sweet chocolate chips

Directions

Set aside 1/2 cup caramel popcorn and ½ cup of the toffee cashews to use on the tops of the candies.

Break the almond bark and white chocolate bar into pieces. In the following order, layer ingredients in the crockpot: remaining roasted cashews, almond bark, and white chocolate.

Cover with a lid and program the crockpot for one hour on LOW. Do not stir the candy during this time.

After one hour, stir the candy to determine if the chocolates are fully melted. Continue cooking on LOW if needed for 15 minute increments until everything is melted and stirs together smoothly.

Prepare sheet pans or a lengthy countertop by covering with parchment paper.

Stir in the toffee cashews, toffee bits, and caramel corn.

Use a cookie scoop or tablespoon to drop spoonfuls of the candy onto the parchment paper.

Sprinkle the tops with reserved cashews, caramel corn, and Heath bar pieces.

Continue dropping the candies and sprinkling with the toppings.

After all of the candy has been scooped, melt the chocolate chips by microwaving in 30 second increments. Transfer melted chocolate into a small ziploc bag and snip the corner off of the bag to use it as a piping bag. Drizzle the melted chocolate over the candies.

Allow candies to set. Peel the candies from the parchment paper and store in an airtight container on the counter top for up to a couple weeks or freeze for 3 months.