1. Butter 17 x 11-inch baking sheet. Place chips in bowl. Microwave on high power 2 minutes. Remove from microwave oven; stir until smooth. Stir in crushed candies and nuts. Let cool 3 minutes (mixture should be still warm enough for coating disks to melt slightly). Stir in coating disks.
2. With a metal spatula, quickly spread the mixture on the prepared baking sheet to 1 inch from edge. Refrigerate until firm, for about 30 minutes.
3. Break bark into about 78 small pieces. Store in an airtight container for up to 1 week. Makes 6-1/2 dozen pieces.Red Bark:
4. Substitute cherry-flavored candies for lime, dried cranberries for pistachios, red disks for green.