Marbled candy-cane bark

By carol gorman

Ingredients

• 6 1-oz (28-g) squares semi-sweet or bittersweet chocolate, chopped
• 6 1-oz (28-g) squares white or milk chocolate, chopped
• 3 candy canes, crushed
• 1/4 cup (50 mL) chopped pistachios (optional

Details

Servings 16

Preparation

Step 1

Line a baking sheet with waxed or parchment paper. Place dark and white chocolate in separate bowls or measuring cups. Microwave one at a time, on medium, until almost melted, 3 to 4 minutes. Stir halfway through. Then stir each until smooth.
Pour dark chocolate onto waxed paper, forming 3 thick strips about 8 inches (20 cm) long, leaving a 1-inch (2.5-cm) space between each. Pour white chocolate into spaces. Spread strips out so they touch. (It's OK if they run into each other.) Sprinkle with candy canes and pistachios. Draw a knife tip back and forth across strips to create a marbled effect. (Large swirls look better than small ones.) Refrigerate until hardened, 45 to 60 minutes. Break into pieces. Store in an airtight container at room temperature up to 1 week.