Crunchy Double Chocolate Bark

Ingredients

• 2 tablespoons AE Cream
• 1 package (8 squares) white baking chocolate
• 1 package (8 squares) semi-sweet chocolate, divided
• 1/4 cup coarsely chopped almonds, pecans, walnuts or crushed candy canes

Directions

Microwave cream and white chocolate in microwavable bowl on medium for 2 minutes. Stir until chocolate is completely melted. Set aside.

Microwave 7 squares of semi-sweet chocolate in microwavable bowl for 3 minutes. Stir until completely melted. Line bottom of 8 inch square pan with wax paper. Spread the melted semi-sweet chocolate in a thin layer on wax paper. Freeze for 5 minutes.

Spread white chocolate mixture evenly over semi-sweet chocolate layer. Sprinkle with almonds, pecans, walnuts or crushed candy canes. Melt remaining square of semi-sweet chocolate as directed on package; drizzle over chocolate layers in pan.

Refrigerate 3 hours or until firm. Let stand at room temperature for 15 minutes before cutting into 9 inch squares. Cut diagonally to form 2 triangles. Store in airtight container in refrigerator up to 2 weeks.

Makes 9 servings (2 triangles each)