Toppings (selection):

• Blueberries, slices of kumquat, raspberries,
• diced dried apricots, raisins
• Hazelnuts, pecans, walnuts, cashews or other nuts

Directions:

Unwbap and break candy bars into chunks. Place in 2-cup (500 mL) microwaveable glass measure or bowl; microwave at Medium, stirring once, for 1 minute or just until melted.

Divide evenly among 20 small foil or paper candy cups. Arrange desired fruits or nuts on top. Refrigerate for 30 minutes or until firm; let come to room temperature before serving.

Tip: For larger candies, use twelve 2-inch (5 cm) paper muffin cups.

Makes 12 larger candies.

Serving Size: Makes 20 candies.