1cupcandy corn + 1/2 cups candy corn chopped into pieces
1cupdark chocolate chips
Line a cookie sheet with parchment paper and set aside.
You will need to move quickly with the different chocolates because you will want to layer them before any layer has cooled completely (otherwise they are likely to break apart when cooled), so prepare and set aside your toffee bits, candy corn and chopped candy corn.
Place white chocolate chips in a large microwave safe bowl and your dark chocolate chips in a small-medium microwave safe bowl.
Melt white chocolate chips in the microwave at 20 second increments, being sure to stir well every 20 seconds to keep chocolate from seizing.
Once white chocolate is completely melted reserve 1 cup of the melted chocolate in a separate bowl and stir the chopped candy corn and toffee bits into the remaining 2 cups of melted white chocolate.
Spread it onto the prepared cookie sheet as thin as you can without leaving any holes in the layer (you will NOT cover the whole cookie sheet, perhaps not even half).
Melt the dark chocolate (again microwaving on 20 second intervals and stirring well between) and immediately spread melted chocolate over the white chocolate/toffee/candy corn layer.
Using the reserved 1 cup white chocolate (pop it in the microwave for a few more seconds if it has cooled too much) swirl it over the chocolate layer.
Use a toothpick to draw lines through the surface for decorative swirls (if desired).
Drop the whole candy corn on the surface of the bark (drop strategically, using as much or as little candy corn as desired).
Transfer bark to refrigerator and allow to chill for at least 30 minutes to speed up the setting process.
Cut/break bark into piece using a knife. If chocolate is too difficult to cut, allow to sit at room temperature for 10 minutes before cutting.
Chocolate does not need to remain refrigerated unless you are in a very warm environment.