Melt the semi-sweet chocolate chips, peanut butter chips, and white chocolate together over a double boiler, stirring until smooth, about 5-7 minutes.

Once melted, stir in the dry roasted peanuts and 3/4 cup of the Bits-O-Brickle toffee bits until fully coated.

Drop mounds of the mixture onto a sheet of wax paper or silicone mat, spacing them apart, and sprinkle remaining toffee bits on top.

Chill in the refrigerator for about 1 hour, or until set and firm.

Peel off the wax paper and store in an airtight container at room temperature for up to 2 weeks or in the fridge for up to 1 month.