New This Month

Winter Bark

80

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

Source: Martha Stewart Living, December 2008

Ingredients

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

Directions

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

  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.

Cook's Notes

Bark will keep, covered and refrigerated, for up to 2 weeks.

Reviews Add a comment

  • MS10420102
    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.
    Reply
  • Reagangirl
    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!
    Reply
  • GustatoryDelight
    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/
    Reply
  • margaretjackson
    13 DEC, 2010
    salted cashews and dried cherries are a delicious combination. i use milk chocolate instead
    Reply
  • YankeeinEngland
    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
    Reply
  • rsiegel
    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.
    Reply
  • OCmomof2
    27 DEC, 2008
    I made this during the day of Christmas Eve
    Reply
  • mostlysunny1
    1 DEC, 2008
    I'm tempted to try this with almonds instead. Sounds delicious and easy!
    Reply
  • mostlysunny1
    1 DEC, 2008
    I'm tempted to try this with almonds instead. Sounds delicious and easy!
    Reply