Sort ingredients
pinchoftaste
QR Code
Listen
Pdf
Line an 8×8-inch pan with parchment paper, leaving overhang.
Melt semi-sweet chocolate chips with butter in 30-second microwave bursts. Stir smooth, spread evenly, and chill.
Melt white chocolate with condensed milk in 30-second bursts, then stir in vanilla. Divide into two bowls.
Tint one mixture red and the other black with gel food coloring.
Drop spoonfuls of red and black mixtures over the chocolate base. Drag a knife through to create swirls.
Refrigerate for 2 hours or until firm. Lift with parchment and cut into squares.