1 package (6 squares) Baker's Bittersweet Baking Chocolate Squares or 6 squares Baker's Semi-Sweet Baking Chocolate
1 package (6 squares) Baker's Premium White Baking Chocolate
1 cup toasted chopped nuts or Baker's Angel Flake Coconut, toasted, divided


Microwave bittersweet and white chocolates in separate medium microwavable bowls on HIGH 2 minutes or until chocolates are almost melted, stirring halfway through heating time. Stir until chocolates are completely melted.

Stir 1/2 cup of the nuts into each bowl. Alternately spoon melted chocolates onto wax paper-lined cookie sheet or tray. Swirl chocolates together with knife to marbleize.

Refrigerate 1 hour or until firm. Break into pieces.

Makes about 1 pound or 6 to 8 servings

Variations:
BITTERSWEET Chocolate Bark: Prepare Bark as directed, omitting white chocolate. Use 2 packages (12 squares) Baker's Bittersweet Chocolate or 1 package (8 squares) Baker's Semi-Sweet Chocolate and 4 squares Baker's Unsweetened Chocolate.

GERMAN Sweet Chocolate Bark: Prepare Bark as directed, omitting white chocolate. Use 3 packages (4 ounces each) Baker's German's Sweet Chocolate.

SEMI-SWEET Chocolate Bark: Prepare Bark as directed, omitting white chocolate. Use 1-1/2 packages (12 squares) Baker's Semi-Sweet Chocolate.

CHOCOLATE Peanut Butter Marble Bark: Prepare Bark as directed, stirring 1/4 cup creamy peanut butter into melted white chocolate.

CHOCOLATE Mint Marble Bark: Prepare Bark as directed, omitting nuts and stirring 5 to 7 drops green food coloring and 1 teaspoon peppermint extract into melted white chocolate.

CHOCOLATE Peppermint Bark: Prepare Bark as directed, omitting white chocolate and nuts. Use 1-1/2 packages (12 squares) Baker's Semi-Sweet Chocolate. Stir in 1 cup crushed peppermint candies.

This recipe created by Kraft Foods.