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Marble Bark

  • Yield: 12 pieces

Ingredients

  • 8 oz semisweet chocolate chips
  • 3 oz white chocolate chips
  • 3 Tbsp dried cranberries
  • 3 Tbsp roasted cashews, halved

Instructions

  1. Line an 8-inch square baking pan with parchment paper. Place semisweet chocolate chips in a microwave safe bowl and heat chocolate in 30 second intervals, stirring after each interval until melted and smooth (about 2 minutes). Place white chocolate chips in a microwave safe bowl and heat chocolate in 30 second intervals, stirring after each interval until melted and smooth (about 1 1/2 minutes).
  2. Pour melted semisweet chocolate into prepared pan and spread with an offset spatula. Dollop melted white chocolate by teaspoons over semisweet chocolate layer and swirl together with a toothpick or wooden skewer; gently tap pan once to remove air bubbles. Top with cranberries and cashews, pressing gently to adhere. Chill baking pan in the refrigerator for 45 minutes, until bark is set.
  3. Carefully lift parchment paper and place bark on a cutting board; trim away any ragged edges, then use a sharp knife to cut into squares. Pack in an airtight container with wax paper between layers; store in the refrigerator up to 2 weeks.


Nutrition

  • Calories: 150
  • Carbohydrates: 20
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