Prep Time: 10 minutes

Cook Time: 5 minutes

Serves: 4-6 depending on piece size

Ingredients:

12 oz. chocolate chips, about 2 cups

6 oz. white chocolate chips, about 1 cup

6 oz. white chocolate chips, about 1 cup also red food coloring (this will be your pink or red color)

1 ½ tsp. chipotle Chile powder (optional)

½ -1 C. chopped almonds or festive candies

Salt for sprinkling (optional)

What to do:

Line a baking sheet with parchment paper or tinfoil. Place the chocolate chips in a deep bowl and microwave for 10-15 seconds at a time, stirring between intervals, until melted, add the chipotle Chile powder and mix into the melted chocolate. Once all chocolate is melted, pour over parchment paper or tinfoil. Using a rubber spatula, spread chocolate evenly over the baking sheet until desired thickness and refrigerate until set about 20 minutes,  do the same to the white chocolate but with one of the white chocolates add a couple of drops red food coloring. The more food coloring you add the darker the color (red) the less you add the lighter it will be (pink). When chocolate is melted, remove the pan from the refrigerator and pour the pink chocolate over the dark chocolate, then drizzle the white chocolate over the pink or red chocolate, leaving some of the pink or red exposed. Use a knife to swirl the two chocolates together. Sprinkle with your favorite nuts or candy. Set the baking sheet in the refrigerator until chocolate has cooled, then break into bite-size pieces.

Christina’s Notes:

If it is easier to use candy melts then just follow their melting instructions while incorporating it into my recipe.