Break up the White Chocolate (12 ounce). Set aside.
Finely chop up the Heath Bar (2).
Using a knife or food processor, coarsley chop up the Butterfinger (2).
Unwrap the Reese's Peanut Butter Cups (8) and chop in half and thirds, so no two pieces look the same.
Place the candies into separate bowls, and line a sheet pan with parchment paper.
Place a heat resistant bowl over a pot of water to make a double boiler. Place the pieces of white chocolate in the bowl and melt.
Once all melted, add half of the Butterfinger and quickly fold into the chocolate.
Pour the Butterfinger-chocolate mixture onto the parchment paper. Using the spatula and working quickly, form into a rectangular shape and make sure it is somewhat even.
Next, sprinkle over the Heath pieces, as well as Reese's cups. Finally, dust the top with the remaining Butterfinger. Place the pan in the fridge for 20 to 30 minutes.
Once it has cooled, break the bark up into whatever shape you prefer. It's the perfect treat/addition crumbled over lattes and bowls of ice cream.