Step 1

Place the white chocolate and dark chocolate into 2 seperate heat-safe bowls. Microwave them each in 30-second intervals, stirring between each interval, until the chocolate is melted and smooth.

Step 2

Pour the dark/semi-sweet chocolate onto a silicone mat or piece of parchment paper and spread the chocolate out to a thin layer, about 1/8-inch thick, using the back of a spoon or spatula.

Step 3

Place the melted white chocolate into a pastry bag or sandwich bag. Cut off a small tip and pipe swirls or circles randomly over the chocolate.

Step 4

Gently drag a toothpick or butter knife, through the white chocolate to create what looks like spider webs or a marbled effect.

Step 5

Allow the bark to fully harden at room temperature or place in the refrigerator for 15-30 minutes to quickly harden.

Step 6

Break the bark into small pieces and store it in an airtight container in a cool, dark, dry area (like the refrigerator) for up to 2 weeks.