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Line an 9 or 8-inch baking sheet with parchment paper or aluminum foil. Spray with non-stick cooking spray. Set aside.
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In a small glass mixing bowl, add 6 ounces of the white chocolate and ½ teaspoons oil. Place in the microwave and microwave at 15-second increments, mix together every 15 seconds with a spatula. Continue at every 15-second increments until the chocolate has melted. Pour the melted white chocolate onto the baking sheet and spread out evenly. Place in the refrigerator for 15 minutes.
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Prepare the semi-sweet the same way as the white chocolate and pour the melted chocolate on top of the white chocolate. Place in the refrigerator for 15 minutes.
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Prepare the last 6 ounces of white chocolate and the last ½ teaspoon of oil in the same glass mixing bowl as the first batch, pour the white chocolate on top of the semi-sweet chocolate. Place the refrigerator until it has hardened.
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To easily allow it to cut, place on the counter for 15 minutes and cut it using a sharp knife.
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Keeps in the refrigerator for at leas 3 weeks.