1 lb white almond bark
1/2 cup peanut butter
4 cups (more if needed) broken pretzels pieces
1/2 cup Heath toffee pieces
melt almond bark in double boiler, stir in peanut butter. Add pretzel pieces and mix until all pretzels are coated. Spread thin on a cookie sheet covered with foil. Sprinkle with toffee bits and a very small amount of kosher salt use a spatula to smooth out … put in fridge to harden for 15 to 20 minutes. Break into pieces and store in a container.