8 ounces dark chocolate
4 ounces white chocolate
1 cup dried cranberries
1/2 cup chopped walnuts
Line a 9×9 baking dish with parchment paper or tin foil, and set aside. Add dark chocolate and white chocolate to separate microwave-safe bowls, and melt in 40 second intervals. (If you’re familiar with using a double boiler, that method works as well.) Stir the chocolate between each interval. Once chocolate is fully melted, let it cool for 10 minutes at room temperature.
Pour the dark chocolate into the baking dish, then refrigerate it for 10 minutes. Then, drizzle the white chocolate over top with a spoon.
Top the chocolate with cranberries and walnuts. Let it cool for 30-60 minutes in the fridge. Remove it once it’s fully hardened, and break it into pieces.