1. Line a baking tray with parchment paper and set aside. 2. Melt the white chocolate in a double boiler over hot water, making sure that the water does not touch the bottom of the pan holding the chocolate. Whisk until smooth. Using a thin metal spatula, spread the chocolate into a 10 inch square on the baking tray. 3. Melt the dark chocolate in a double boiler over hot water, making sure the water does not touch the bottom of the pan holding the chocolate. Whisk until smooth. 4. With a spoon or fork, drizzle the melted dark chocolate over the white chocolate. Swirl the dark chocolate into the white chocolate, using the blunt end of a skewer or toothpick. 5. Let the chocolate brittle set at room temperature for 2 to 3 hr. Peel the parchment paper off the brittle and break the brittle into desired shapes and sizes. The brittle will keep for several days. Store at room temperature. Copyright credit: 1996 by Emily Luchetti ? 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 1|
|Calories from Fat: 743 (54%)|
|Amt Per Serving||% DV|
|Total Fat 82.6g||110 %|
|Saturated Fat 49.7g||248 %|
|Monounsaturated Fat 23.6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 48.7mg||15 %|
|Sodium 204.4mg||7 %|
|Potassium 799.4mg||21 %|
|Total Carbohydrate 147.4g||43 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 144.7g|
|Protein 14.9g||21 %|
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Calories per serving: 1369
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