Makes about a dozen 2 inch bars.
1 1/3 cups semisweet chocolate chips
1/4 cup crunchy toffee bits
1/4 cup roasted or smoked chopped almonds
4 Oreos broken into small chunks
2/3 cup salted pretzels, broken into pieces
large-flake sea salt
Prepare 8” round cake pan by lining it with parchment paper and greasing it.
Melt the chocolate in microwave, stirring til smooth. Stir in half the toffee bits and half the almonds. Spread into the pan. Top the chocolate with remaining ingredients and press them down gently to adhere. Sprinkle with sea salt.
Let candy rest for several hours until set. You can speed the process by refrigerating. Break into chunks or bars.
Store tightly wrapped. Can be kept for a week at room temp or freeze for longer storage.