• Butter 17 x 11-inch baking sheet. Place chips in bowl. Microwave on high power 2 minutes. Remove from microwave oven; stir until smooth. Stir in crushed candies and nuts. Let cool 3 minutes (mixture should be still warm enough for coating disks to melt slightly). Stir in coating disks.

  • With a metal spatula, quickly spread the mixture on the prepared baking sheet to 1 inch from edge. Refrigerate until firm, for about 30 minutes.

  • Break bark into about 78 small pieces. Store in an airtight container for up to 1 week. Makes 6-1/2 dozen pieces.

Red Bark:

  • Substitute cherry-flavored candies for lime, dried cranberries for pistachios, red disks for green.

Nutrition Facts

45 calories; 2 g total fat; 1 g saturated fat; 1 mg cholesterol; 7 mg sodium. 5 g carbohydrates; 0 g fiber; 1 g protein;