My brothers always used to make almond bark at Christmas time. Melted white chocolate and almonds, melted together and spread thin until cool. Nothing fancy, but a delicious treat, nonetheless. I like to take this theme and expand on it. Simply delicious, there are many combinations that you can make. This one is my favorite.
Pistachio & Tart Cherry Chocolate Bark
Store in the refrigerator. Best when used within one month.
1 lb. semisweet chocolate, coarsely chopped--I use chocolate chips
8 oz. real white chocolate
12 oz. pistachio nuts (1 1/2 cups), toasted
8 oz. dried cherries (1 1/2 cups)
Place semisweet chocolate in a large microwave-safe bowl. Place white chocolate in another bowl. Heat semisweet chocolate in microwave, covered with wax paper on high 2 to 3 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth. Heat white chocolate, covered with wax paper, 1 to 2 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.
Stir 1 cup pistachios and 1 cup cherries into semisweet chocoalte. On a large cookie sheet, spread chocolate mixture to about 1/4 inch thickness. Spoon dollops of white chocolate onto semisweet chocoalte mixture. Swirl chocolates together with a knife. Sprinkle with remaining cherries and pistachios.
Refrigerate one hour or until firm. Break bark into pieces. Store in tightly sealed container in refrigerator. Pack in decorative boxes, lined with waxed tissue paper or colored cellophane for gift giving.