6 squares Baker's Bittersweet Chocolate
6 squares White Chocolate
1 cup whole, toasted almonds
1. Partially melt bittersweet chocolate in small microwavable bowl on MEDIUM 2 minutes. Remove from oven and stir until chocolate is completely melted and smooth. Repeat with white chocolate.
2. Stir 1/2 cup toasted almonds into each bowl of melted chocolate. Drop spoonfuls of chocolate, alternating white and bittersweet on a waxed paper lined cookie sheet.
3. Using the end of a knife, draw the dark and white chocolate together to give a marbled effect. Chill until firm. Break into about 20 pieces. Store leftover bark in the refrigerator.
Variations: Substitute 1 cup coarsely chopped Oreo cookies for the nuts, if desired.
Take care!!!!
