• Line a large baking sheet with foil; set aside. In a heavy medium saucepan, heat candy coating and white baking chocolate over low heat, stirring frequently until melted and smooth. Remove from heat.

  • Stir in 1/2 cup of the crushed candy. Pour mixture onto the prepared baking sheet.; spread to about 3/8-inch thick. Sprinkle with remaining crushed candy and macadamia nuts, if you like; press slightly.

  • Chill candy about 30 minutes, or until firm. (Or let candy stand at room temperature for several hours until firm.) Use foil to lift firm candy from the baking sheet; carefully peel off foil and break candy into pieces.

  • To store, layer the pieces of candy between waxed paper in airtight container; cover. Store in refrigerator up to 2 weeks, or freeze up to 3 months. Serve at room temperature. Makes about 1-3/4 pounds (about thirty-six, 2-inch pieces.).

Nutrition Facts

118 calories; 6 g total fat; 5 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 1 mg cholesterol; 6 mg sodium. 15 mg potassium; 16 g carbohydrates; 0 g fiber; 14 g sugar; 0 g protein; 0 IU vitamin a; 0 mg vitamin c; 10 mg calcium; 0 mg iron;