Toast in baking pan in 350° oven for 7 to 12 minutes, stirring frequently. Microwave semi-sweet and white chocolates in separate microwave able bowls on high for 2 minutes or until almost melted stirring halfway through heating time.
Stir until completely melted. Stir 1/2 cup of the nuts into each bowl. Line a cookie sheet with wax paper. Alternately spoon melted chocolates onto cookie sheet or tray. Swirl chocolates together with knife to marbleize. Refrigerate 1 hour or until firm. Break into pieces. Yields about 1 pound.Servings: