1 lb. milk chocolate chips
1 lb. white chocolate chips
( I use Ghirardelli but you may use whatever brand your family loves)
Line a 9x13 baking pan with parchment paper or aluminum foil, leaving an inch or two of overhang for easy removal later. Microwave the milk chocolate in a glass bowl at 50% power for 1 to 1 1/2 minutes. Use a spatula to scrape down the sides and stir. Continue to microwave the chocolate for 15 second intervals at 50% power, stirring between intervals, until only small pieces of unmelted chocolate remain. Stir until smooth and pour into the prepared pan. Smooth the top and chill in the refrigerator until firm, about 30 minutes. Melt the white chocolate using the same method as with the milk chocolate, keeping in mind that white chocolate melts at a lower temperature than milk chocolate. Spread the white chocolate over the firmed milk chocolate and smooth with a spatula or spoon. The more you smooth it out the more the milk chocolate will become melty, allowing for a nice marbled look. Refrigerate again until set, 30 minutes. When it's done take the pan out and carefully remove the chocolate by pulling on the overhang of paper or foil. Carefully break the chocolate into pieces. Now! It's time to put your feet up and enjoy your bark! Store bark in a ziplock bag in the refrigerator for up to a week. Enjoy!