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NOTE** When pouring chocolate - make a large "S" on paper - going horizontaly. LINE a baking sheet with waxed or parchment paper. PLACE dark and white chocolae in separate bowls or measuring cups. MICROWAVE once at a time, on medium, until almost melted, 3 to 4 mins. STIR halfway through, then STIR each until smooth. **POUR dark chocolate onto waxed paper, forming 3 in. thick strips about 8 in. long, leaving a 1 in. space between each. POUR white chocolate into spaces. SPREAD strips out so they touch.(It's ok if they run into each other) Sprinkle with candy canes and pistachios. Draw a knife tip back and forth across strips to create a marbled effect. (Large swirls look better thansmall ones.) Refrigerate until hardened. (45 to 60 mins.) BREAK into pieces. STORE in airtight container at room temperature up to 1 week.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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