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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Out of a local magazine. This is the best bark I've ever tasted (and the prettiest). Using quality chocolate is key. Ingredients:
16 ounces bittersweet chocolate, coarsely chopped |
4 ounces white chocolate, coarsely chopped |
4 (6 inch) candy canes, chopped |
Directions:
1. Line a 15-1/2 x 10-1/2-in jelly roll pan with nonstick foil or parchment paper, leaving a 2-in overhang on 2 sides. In a microwave-safe bowl, melt the bittersweet chocolate on high, stirring every 20 seconds until smooth (about 90 seconds total). Spread into the prepared pan.
2. In a microwave-safe bowl, melt the white chocolate on high, stirring every 20 seconds, until smooth (about 60 seconds total). Drop small spoonfuls onto the bittersweet chocolate and, using a skewer, swirl the white chocolate through the dark.
3. Let the chocolate set for 5 minutes. Sprinkle with the candy canes, then refrigerate until set, about 30 minutes. Break into pieces before serving.
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