M&M'S White Chocolate Marble Brittle

1. Place M&M’S pkg on flat surface and tap with heavy-bottom saucepan to crush lightly. Line baking sheet with parchment paper. Set aside.

2. Place white chocolate in small heatproof bowl; microwave at 50% power for 30-second intervals, stirring between intervals until smooth.

3. Divide melted chocolate among 4 bowls. Stir blue food coloring into one bowl, green into another bowl and yellow into a third bowl, leaving the fourth bowl plain white. Spread plain white chocolate in bowl into thin layer onto prepared baking sheet; sprinkle with cranberries, pistachios and pumpkin seeds. Drizzle blue, green and yellow chocolate food coloring over white layer and sprinkle with M&M’S and coconut.

4. Refrigerate for about 20 minutes or until chocolate is set. Turn out onto work surface; remove parchment paper. Break into shards. Store in airtight container at room temperature for up to 1 week.

Tip: To toast coconut, spread out in thin layer on baking sheet; bake in 350 F oven for 8 to 10 minutes or until golden brown. Let cool completely.