Adapted from cookiesandcups.com
cup chopped hazelnuts
cups semi-sweet chocolate chips
pounds white almond bark
cup toffee bits
1. In 4 quart crock pot layer nuts, semi-sweet chocolate and almond bark. Cover and cook on low for 3 hours. 2. After 3 hours, stir all ingredients together and swirl in Nutella, if desired. 3. Line 2 mini muffin pans with liners and drop by heaping tablespoon into liners. 4. Sprinkle with toffee bits, if desired.