Step 1

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Step 2

Melt the semi-sweet chocolate. You can melt it in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stopping and stirring after each increment until completely melted and smooth.

Step 3

Melt the white chocolate following the same melting process in step 2.

Step 4

Pour the melted semi-sweet chocolate onto the prepared baking sheet and spread out into a large rectangle (anywhere around 8×12 inches is great). Drizzle the white chocolate mixture on top. If needed, I have a visual of this step in my Sweetheart Swirl Bark video. Use a knife or a toothpick to swirl the layers together. Decorate the top of the bark with candies.

Step 5

Allow the chocolate to completely set uncovered at room temperature or in the refrigerator, about 45 minutes. Once hardened, break into pieces as large or small as you want.

Step 6

Store bark in an airtight container at room temperature in a cool, dry place for up to 1 week or in the refrigerator for up to 2 weeks.