Chocolate Swirl Truffle Bars

1 cup (250 mL) finely chopped pistachios or pecans
3/4 cup (180 mL) whipping cream
8 oz (250 g) bitterweet or semi-sweet chocolate, chopped
6 oz (180 g) white chocolate, chopped
1 tbsp (15 mL) butter

Preheat oven to 375 ºF (190 ºC). Line an 8-inch (20 cm) square baking pan with plastic wrap, leaving a 2-inch (5 cm) overhang.

Spread nuts in a thin layer on a baking sheet or pie plate; bake for about 5 min or until lightly toasted. Let cool completely.

In small saucepan, heat cream just until boiling. Pour 1/2 cup (125 mL) into a heatproof bowl with bittersweet chocolate and 1/4 cup (60 mL) into a separate heatproof bowl with white chocolate. Stir butter into white chocolate mixture. Stir both chocolates until melted and smooth. Let cool slightly.

Sprinkle nuts on bottom of lined pan; pour three-quarters of the dark chocolate mixture evenly over nuts. Refrigerate for about 5 min or until slightly firm. Drizzle white chocolate mixture over dark layer; dollop remaining dark chocolate on top. With tip of knife, swirl two layers slightly to give a marbled effect. Refrigerate until firm, about 2 hours. Remove from pan and cut into bars.

Recipe from of Dairy Farmers of Canada

Recipe courtesy of Dairy Farmers of Manitoba