White Chocolate Bark with Swirled Jam

Line a quarter sheet pan with parchment paper.

Put the raspberry preserves in a small bowl and the blueberry preserves in another small bowl. Add 1 tsp. coconut oil to each bowl and stir vigorously until combined. Set aside.

In the bottom half of a double boiler, bring a small amount of water to a simmer. Put the chocolate chips in the top half of the double boiler and stir constantly until the chocolate is melted and smooth, 5 to 6 minutes. Remove from the heat.

To secure the parchment to the sheet pan, dab a small amount of the melted chocolate underneath each corner of the parchment. Turn the remaining chocolate out onto the prepared sheet pan, then use a spatula to smooth it into a layer about 1/4 inch (6 mm) thick.

Place the sheet pan so that a long side is facing you. Starting 1 inch (2.5 cm) from the left side and 1/2 inch (12 mm) from the top, dab about 2 tsp. of the raspberry preserve mixture vertically down (parallel to the short side of the pan), stopping about 1/2 inch (12 mm) from the bottom, to create a stripe. Repeat to create alternating stripes using the blueberry preserve mixture and then the raspberry mixture, placing each stripe a little more than 1 inch (2.5 cm) apart. You should have a total of 7 stripes. Dab the remaining jam over the top.

Using a chopstick or a knife and starting from the top left corner, horizontally cut through the preserves and chocolate, swirling horizontally from left to right down to the lower right corner.

Transfer the sheet pan to a level surface in the refrigerator and let the bark firm up completely, about 2 hours. Cut or break the bark into chunks, forming about 18 pieces. Store in an airtight container in the refrigerator for up to 1 month. Serves 8 to 10.

Williams Sonoma Test Kitchen