Toffee Cappuccino Bark

• 6 white chocolate baking squares, about 6 oz, chopped
• 6 semi-sweet chocolate baking squares, about 6 oz, chopped
• 2 teaspoons instant coffee granules
• 12 teaspoon ground cinnamon
• 2 tablespoons chipits skor toffee pieces

1. Line a baking sheet with wax or parchment paper.
2. place white and semi-sweet chocolate in separate bowls or large measuring cups.
3. Microwave white chocolate on medium, stirring halfway through, until almost melted, 3 to 4 minute Stir until completely melted.
4. Then stir in coffee granules.
5. Repeat melting with semi-sweet chocolate, then stir in cinnamon.
6. Pour semi-sweet chocolate onto wax paper forming 3 thick strips about 10" long, leaving a 1 " space between strips.
7. Pour white chocolate into spaces.
8. Spread strips out so they touch; its okay if they run into each other.
9. Draw a knife tip back and forth, swirling across strips to create a marbled effect.
10. (Large swirls look best).
11. Sprinkle with toffee bits and then refrigerate until hardened, 45-60 minute.
12. Break into pieces.
13. Bark will keep well, in an airtight container or a sealed plastic bag, in fridge up to 1 week.

white chocolate baking squares, semisweet chocolate baking squares, coffee granules, ground cinnamon, chipits skor

Taken from www.food.com/recipe/toffee-cappuccino-bark-272633 (may not work)