7
168 g white chocolate, about 6 squares, chopped
168 g semi-sweet or bittersweet chocolate, about 6 squares, chopped
2 tsp instant coffee granules
1/2 tsp ground cinnamon
2 tbsp Skor toffee bits
Line a baking sheet with wax or parchment paper. Place white and semi-sweet chocolate in separate bowls or large measuring cups. Microwave white chocolate, on medium, stirring halfway through, until almost melted, 3 to 4 min. Stir until completely melted. Then stir in coffee granules. Repeat melting with semi-sweet chocolate, then stir in cinnamon.
Pour semi-sweet chocolate onto wax paper forming 3 thick strips about 10 in. (25 cm) long, leaving a 1-in. (2.5-cm) space between strips. Pour white chocolate into spaces. Spread strips out so they touch; it's okay if they run into each other. Draw a knife tip back and forth, swirling across strips to create a marbled effect. (Large swirls look best.) Sprinkle with toffee bits and then refrigerate until hardened, 45 to 60 min. Break into pieces. Bark will keep well, in an airtight container or in a sealed plastic bag, in refrigerator up to 1 week.
Calories 120, Protein 1g, Carbohydrates 14g, Fat 7g.
This delectable bark combines three of our favourite flavours: cinnamon, chocolate and coffee.