Prep Time: 10 minutes
Total Time: 10 minutes
- 1.5 cups semi-sweet chocolate chips
- 1.5 cups white chocolate chips
- 2/3 cup dried cranberries
- 2/3 cup toasted cashews, coarsely chopped
1. Prepare a 13x9 rimmed baking sheet by lining it with aluminum foil.
2. Place 1/4 cup of the semi-sweet chocolate chips, 1/4 cup of the white chocolate chips, 1/3 cup of cranberries, and 1/3 cup of chopped cashews in a small bowl and set aside for now.
3. Place the remaining 1.25 cups semi-sweet chocolate chips in a medium microwave-safe bowl, and microwave until the chips are melted, stirring after every 45 seconds to prevent overheating.
4. Once the chocolate is melted, stir in the remaining 1/3 cup cranberries and remaining 1/3 cup chopped cashews. Pour the whole mixture onto the prepared baking sheet. Using an offset spatula or knife, spread the chunky chocolate in as thin a layer as possible, trying to cover most of the surface of the sheet.
5. Place the remaining 1.25 cups white chocolate chips in a microwave-safe bowl and microwave until the chips are melted, stirring after 45 seconds to prevent overheating.
6. Once melted, drop spoonfuls of the white chocolate evenly over the chocolate on the baking sheet. Use the tip of a knife to swirl the white chocolate through the semi-sweet chocolate, being careful not to swirl too much and muddy the colors. Ideally you should end up with distinct swirls of brown and white throughout the candy.
7. While the chocolate is still wet, sprinkle the reserved chips, fruit, and nuts evenly over the top, pressing gently to affix them in the melted chocolate.
8. Place the baking sheet in the refrigerator to set the chocolate, about 30 minutes. Once firm, peel the candy away from the foil and break it into small pieces by hand.
9.Store the bark in an airtight container in the refrigerator for up to a week.