Classic dark chocolate peppermint bark gets a new look by swirling dark and white chocolate together. You can also layer them ...

This recipe has two layers of different kinds of chocolate: dark chocolate on the bottom and white chocolate on top. Begin making the peppermint bark by melting the dark chocolate to 113 to 120°F.

making sure the nuts and seeds are completely covered in chocolate. Refrigerate the bark for about 10 minutes, until hardened. Invert the bark onto a work surface. Remove the parchment paper ...