White & Dark Chocolate Bark with Cashews and Candied Ginger Recipe

Homemade chocolate bark recipe with swirls of dark and white chocolate topped with roasted cashews and candied ginger. Feel free to experiment swap the dark chocolate for milk chocolate or mix up the toppings; dried cherries, chopped dried mangos, or roasted, salted macadamia nuts would be equally as good.


  • 8 ounces dark chocolate chips or chopped dark chocolate
  • 4 ounces white chocolate chips or chopped white chocolate
  • 1/2 cup chopped roasted, salted cashews
  • 1/4 cup chopped candied ginger


  1. Line a baking sheet with a Silpat or parchment paper.
  2. Melt dark chocolate in the microwave or in a heatproof bowl over simmering water until smooth. Pour chocolate out onto the lined baking sheet and spread into a thin layer.
  3. Melt white chocolate in a separate bowl until smooth. Dollop white chocolate over dark chocolate then swirl into the dark chocolate with a toothpick or skewer.
  4. Sprinkle cashews and ginger over the top and let harden, about 30 minutes.
  5. Break into bite-sized pieces and serve or wrap tightly and refrigerate for up to 3 weeks.