No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Winter Bark

Are you looking for a dazzling treat that's a snap to make? This familiar favorite is perfect: Just melt, stir and swirl. The salted peanuts provide a simple counterbalance to the sweetness of eddied white and dark chocolates. Get the packaging how-to for the Winter Bark.

  • yield: Makes 1 1/4 pounds

advertisement

advertisement

Ingredients

  • 8 ounces white chocolate, chopped
  • 12 ounces bittersweet chocolate, chopped
  • 7 ounces salted cocktail peanuts (1 1/2 cups)

Directions

  1. Step 1

    Place white chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate melts. Remove from heat.

  2. Step 2

    Melt bittersweet chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally. Stir in peanuts. Spread on a parchment-lined rimmed baking sheet, spreading peanuts in a single layer. Drop spoonfuls of white chocolate on top, and swirl chocolates with a skewer. Refrigerate until set, about 1 hour. Break bark into large pieces. Bark will keep, covered and refrigerated, for up to 2 weeks.

Source
Martha Stewart Living, December 2008


advertisement

advertisement

Reviews (9)

  • 1 Jan, 2013

    Easy to make and a real hit. I modified this by using one ounce mint chocolate chips and a nine ounce mixture of dark and milk chocolate chips. Also used honey roasted peanuts.

  • 6 Oct, 2011

    I did this for the first time last year and it was a huge hit. I altered it by just using the dark chocolate and sprinkled crushed candy canes, candies orange peel or crushed red-hots on batches. It was fabulous. Also, starting in September, I begin buying 2-3 bars of the baker's chocolate at a time so that by early December when I am ready to cook, the cost has been spread over time and I can be generous!

  • 31 Jul, 2011

    I love this recipe. It is so incredibly easy to make and people love it. I make it every winter and give it to co-workers and others as a holiday treat. I also made it for a dessert buffet party I had along with a bunch of other Martha recipes. Read more about it here http://gustatorydelight.wordpress.com/2011/05/25/a-dessert-buffet-fit-for-a-mom-to-be/

  • 13 Dec, 2010

    salted cashews and dried cherries are a delicious combination.
    i use milk chocolate instead

  • 17 Jan, 2009

    I made it a few days before Christmas, it was okay. I think if I make it next time I will use milk chocolate instead, and use almonds or something else, the salt in the nuts melts and crystalized in the chocolate, and I just think it would taste better with milk chocolate and white chocolate and unsalted nuts

  • 29 Dec, 2008

    So easy and delicious! I made three batches in less than an hour and packaged them in lovely snowflake bags tied up with glittery ribbon. I included the recipe on the tag. Fun to make with kids.

  • 27 Dec, 2008

    I made this during the day of Christmas Eve

  • 1 Dec, 2008

    I'm tempted to try this with almonds instead. Sounds delicious and easy!

  • 1 Dec, 2008

    I'm tempted to try this with almonds instead. Sounds delicious and easy!