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Chocolate Marble Bark

Ingredients

  • 1 pkg. (225 g) Baker's Semi-Sweet Chocolate,
  • 1 pkg. (170 g) Baker's White Chocolate, broken into
  • 1 cup chopped toasted almonds, divided

Directions

  1. Microwave semi-sweet chocolate in microwaveable bowl on MEDIUM 1 to 2 min. or until almost melted; stir until completely melted. Repeat in separate bowl with white chocolate. Stir 1/2 cup nuts into chocolate in each bowl.
  2. Drop spoonful’s of chocolate mixtures alternately onto waxed paper-covered baking sheet; swirl gently with knife.
  3. Refrigerate 1 hour or until firm. Break into pieces.

TIP: Prepare as directed, substituting pecans for the almonds, and stirring 1/4 cup each dried cranberries and chopped dried apricots into the melted white chocolate before spooning onto prepared baking sheet as directed.

Substitute toasted flaked coconut for the chopped almonds.

How to Store: Store in tightly covered container at room temperature.

 

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Related Recipes

Chocolate Marble Bark

Ingredients

  • 1 pkg. (225 g) Baker's Semi-Sweet Chocolate,
  • 1 pkg. (170 g) Baker's White Chocolate, broken into
  • 1 cup chopped toasted almonds, divided

Directions

  1. Microwave semi-sweet chocolate in microwaveable bowl on MEDIUM 1 to 2 min. or until almost melted; stir until completely melted. Repeat in separate bowl with white chocolate. Stir 1/2 cup nuts into chocolate in each bowl.
  2. Drop spoonful’s of chocolate mixtures alternately onto waxed paper-covered baking sheet; swirl gently with knife.
  3. Refrigerate 1 hour or until firm. Break into pieces.

TIP: Prepare as directed, substituting pecans for the almonds, and stirring 1/4 cup each dried cranberries and chopped dried apricots into the melted white chocolate before spooning onto prepared baking sheet as directed.

Substitute toasted flaked coconut for the chopped almonds.

How to Store: Store in tightly covered container at room temperature.