Marble Bark

  1. Microwave bittersweet and white chocolates in separate medium microwavable bowls on HIGH 2 minutes or until chocolates are almost melted, stirring halfway through heating time.
  2. Stir until chocolates are completely melted.
  3. Stir 1/2 cup of the nuts into each bowl.
  4. Alternately spoon melted chocolates onto wax paper-lined cookie sheet or tray.
  5. Swirl chocolates together with knife to marbleize.
  6. Refrigerate 1 hour or until firm.
  7. Break into pieces.
  8. Makes about 1 pound or 6 to 8 servings.
  9. Bittersweet Chocolate Bark: Prepare Bark as directed, omitting white chocolate.
  10. Use 2 packages (12 squares) BAKER'S Bittersweet Chocolate or 1 package (8 squares) BAKER'S Semi-Sweet Chocolate and 4 squares BAKER'S Unsweetened Chocolate.
  11. GERMAN Sweet Chocolate Bark: Prepare Bark as directed, omitting white chocolate.
  12. Use 3 packages (4 ounces each) BAKER'S GERMAN'S Sweet Chocolate.
  13. Semi-Sweet Chocolate Bark: Prepare Bark as directed, omitting white chocolate.
  14. Use 1-1/2 packages (12 squares) BAKER'S Semi-Sweet Chocolate.
  15. Chocolate Peanut Butter Marble Bark: Prepare Bark as directed, stirring 1/4 cup creamy peanut butter into melted white chocolate.
  16. Chocolate Mint Marble Bark: Prepare Bark as directed, omitting nuts and stirring 5 to 7 drops green food coloring and 1 teaspoon peppermint extract into melted white chocolate.
  17. Chocolate Peppermint Bark: Prepare Bark as directed, omitting white chocolate and nuts.
  18. Use 1-1/2 packages (12 squares) BAKER'S Semi-Sweet Chocolate.
  19. Stir in 1 cup crushed peppermint candies.

s bittersweet chocolate, s white chocolate, nuts

Taken from www.kraftrecipes.com/recipes/marble-bark-54836.aspx (may not work)

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