16 ounces bittersweet chocolate, coarsely chopped
4 ounces white chocolate, coarsely chopped
4 (6 inches each) candy canes, chopped
Line a 15 ½- by 10 ½-inch jelly roll pan with non-stick foil or parchment paper, leaving a 2-inch overhang on 2 sides. In a microwave-safe bowl, melt the bittersweet chocolate on high, stirring every 20 seconds, until smooth (about 90 seconds total). Spread it into the prepared pan. In a microwave-safe bowl, melt the white chocolate on high, stirring every 20 seconds, until smooth (about 60 seconds total). Drop small spoonsful onto the bittersweet chocolate and, using a skewer, swirl the white chocolate through the dark. Let the chocolate set for 5 minutes. Sprinkle with the candy canes, then refrigerate until set, about 30 minutes. Break into pieces before serving. Serves: 10.