Total Time
55mins
Prep 10 mins
Cook 45 mins

Compliments of the December 2007 Chatelaine magazine. Had to post so that I can find the recipe for next year.... sooo delicious!

Ingredients Nutrition

Directions

  1. Line a baking sheet with wax or parchment paper.
  2. place white and semi-sweet chocolate in separate bowls or large measuring cups.
  3. Microwave white chocolate on medium, stirring halfway through, until almost melted, 3 to 4 minute Stir until completely melted. Then stir in coffee granules.
  4. Repeat melting with semi-sweet chocolate, then stir in cinnamon.
  5. Pour semi-sweet chocolate onto wax paper forming 3 thick strips about 10" long, leaving a 1 " space between strips.
  6. Pour white chocolate into spaces.
  7. Spread strips out so they touch; its okay if they run into each other.
  8. Draw a knife tip back and forth, swirling across strips to create a marbled effect. (Large swirls look best).
  9. Sprinkle with toffee bits and then refrigerate until hardened, 45-60 minute.
  10. Break into pieces.
  11. Bark will keep well, in an airtight container or a sealed plastic bag, in fridge up to 1 week.

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