2 T. Whipping cream
6 squares Baker’s Premium White baking chocolate
8 squares Baker’s Semi-sweet baking chocolate
1/4 c. Coarsely chopped almonds, walnuts or pecans

2 T. Whipping cream 6 squares Baker’s Premium White baking chocolate 8 squares Baker’s Semi-sweet baking chocolate 1/4 c. Coarsely chopped almonds, walnuts or pecans

Microwave whipping cream and white chocolate in bowl on med. for 2 min. Stir until chocolate is completely melted.
Microwave 7 of the squares of semi-sweet choc. in bowl for 3 min. stir until completely melted.
Line bottom of 8” square pan with wax paper. Spread the melted semi-sweet chocolate in a thin layer on wax paper. Freeze for 5 minutes.
Spread white chocolate mixture evenly over semisweet chocolate layer. Sprinkle with almonds.
Melt remaining square of semi-sweet chocolate and drizzle over layers in pan. Refrigerate 3 hours or until firm. Let stand at room temp. for 15 minutes before cutting into 9 squares; then cut diagonally to form trianles. Store in airtight contain in refrigerator up to two weeks.
Substitute crushed candy cane for chopped nuts for Christmas.