Bark Candy
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Directions: In top of a second double boiler set over barely simmering water, melt white chocolate chips; stir until smooth. Remove pan from above the water. Pour milk chocolate onto prepared baking sheet; spread to 1/4-inch thickness. Making lines parallel to 1 edge of pan, drizzle white chocolate over milk chocolate. |
Using a small spatula or knife, draw tip through both chocolates to create a marbled effect. If using almonds, sprinkle evenly over warm chocolate; press lightly onto surface.
Refrigerate until hard, 1 hour. Break or cut hardened chocolate into pieces. Refrigerate in an airtight container.
Tip:
For a sweet switch, press 1/3-cup sweetened coconut onto the marbled chocolate before or instead of adding nuts.
Recipe makes one pound of Bark Candy.
