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Chocolate Marble Candy Bark

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  • 20 min prep time
  • 1 hr 20 min total time
  • 3 ingredients
  • 24 servings
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Only three ingredients are needed to make this simple holiday candy! Presented on a cookie tray or packaged as a gift, it's sure to be appreciated.

Ingredients

1
box (6 oz) white chocolate baking bars
6
oz semisweet baking chocolate
3
oz hazelnuts (filberts), toasted,* finely chopped (1/2 cup)

Steps

  • 1 Line cookie sheet with foil or waxed paper. In medium microwavable bowl, microwave white chocolate on High 1 minute, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth.
  • 2 In another medium microwavable bowl, microwave semisweet chocolate on High 1 minute, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth.
  • 3 Stir 1/4 cup of the hazelnuts into each bowl of chocolate. Alternately spoon white mixture and brown mixture in rows, side by side, onto cookie sheet; spread evenly to about 1/4-inch thickness. With knife or small metal spatula, cut through both mixtures to swirl for marbled design. Refrigerate until firm, about 1 hour. Break into pieces.
  • 1 Line cookie sheet with foil or waxed paper. In medium microwavable bowl, microwave white chocolate on High 1 minute, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth.
  • 2 In another medium microwavable bowl, microwave semisweet chocolate on High 1 minute, stirring once halfway through microwaving, until melted. If necessary, continue to microwave on High in 15-second increments, stirring until smooth.
  • 3 Stir 1/4 cup of the hazelnuts into each bowl of chocolate. Alternately spoon white mixture and brown mixture in rows, side by side, onto cookie sheet; spread evenly to about 1/4-inch thickness. With knife or small metal spatula, cut through both mixtures to swirl for marbled design. Refrigerate until firm, about 1 hour. Break into pieces.

Expert Tips

*To toast hazelnuts, spread whole nuts on cookie sheet; bake at 350°F 8 to 10 minutes, stirring occasionally, until skins begin to crack open and flake. If desired, to remove skins, place warm nuts on cloth towel and fold towel over nuts; rub vigorously. Finely chop nuts to make 1/2 cup.

An easy candy to make and give as a hostess gift for your holiday parties.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Piece
Calories
105
Calories from Fat
65
% Daily Value
Total Fat
7g
11%
Saturated Fat
3g
15%
Cholesterol
0mg
0%
Sodium
5mg
0%
Total Carbohydrate
9g
3%
Dietary Fiber
1g
4%
Sugars
8g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1/2 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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