Ingredients
- 5 oz milk chocolate, roughly chopped
- 5 oz white chocolate, roughly chopped
- 3/4 cup assorted Diamond of California® (We used cashews and almonds)
- 1/2 cup red, white, and blue candy coated chocolate pieces
The Steps
- Bring ½ cup of water to a bowl in a small sauce pan. Put the milk chocolate in a glass bowl and place it on top of the sauce pan, stir constantly until the chocolate is completely melted and smooth. In a separate bowl, repeat with white chocolate. Alternatively the chocolate can be heated in the microwave in 30 second increments until melted.
- Pour the milk chocolate onto a parchment paper-lined baking sheet and use a rubber spatula to spread it into an even layer. Next pour the white chocolate and use the spatula to make decretive swirls.
- While the chocolate is still wet, scatter the assortment of candy coated chocolate pieces and Diamond of California® nuts over the surface.
- Allow the chocolate to set at room temperature for at least 2 hours, or in the fridge for 30 minutes.
- Use a knife to gently cut the chocolate into pieces before serving.
