Slow Cooker Butter Toffee Bites!

You will never believe that these yummy little bites of heaven start with a Ritz cracker, but they do!!!  These are called 'Crack Cookies' by some, as in they are addictive, and they are, but I decided to give them a little nicer!    You won't believe how easy these are!  Here is what you will need:

2 cups semi sweet chocolate chips
1 lb. vanilla or chocolate candy bark (depending on how much chocolate you like)
1 (8 oz.) pkg. Heath toffee bits, divided
2 sleeves Ritz Crackers
1 cup finely chopped pecans
1 cup white chocolate chips, melted with 1 tsp. shortening

Place the semi sweet chocolate chips and the candy bark broken in pieces in a slow cooker set on low.  You can use either chocolate or vanilla candy bark.  I used vanilla and I thought it was plenty chocolate, but if you love a real deep chocolate flavor, use the chocolate bark.  Cook, covered on low for about 1 hour, stirring about halfway though or until the chocolate and bark have melted.  Add in the toffee bits and stir well. 

With a fork, dip each cracker individually, covering the whole cracker all over with the chocolate.  Shake the excess off and lay on a waxed paper.  When you get about 1/2 of a sleeve of crackers dipped, go back and sprinkle each one with a little more of the toffee bits you have left and some of the chopped nuts.  It's best to do this while they are wet and not set, so the nuts and toffee stick! Continue with the rest of the crackers until they are all dipped and sprinkled.  Allow to dry for about an hour or two.  You will know when they are dry because you can lift from the paper without any stickiness or mess.

Melt the white chocolate chips with the shortening and stir well to blend.  You can do this by placing in the microwave to 30 second intervals.  Don't over heat! When dealing with melting chocolate of any kind, be sure to use a glass bowl and make sure it's completely dry.  Any water will make the chocolate 'seize' or become grainy and it will not be smooth and satiny!  Just a helpful hint for those not used to working with melted chocolate.  Using a small spoon, drizzle each cookie with a  drizzle of white chocolate! 

When the white chocolate is completely dry and set, store in an airtight container.  If you layer, place wax paper or parchment paper between the layers! You do not need to refrigerate!

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