Winter Bark

Rating: 3.79 stars
80 Ratings
  • 5 star values: 26
  • 4 star values: 22
  • 3 star values: 23
  • 2 star values: 7
  • 1 star values: 2

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.

Martha Stewart Living, December 2008

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Recipe Summary

Yield:
Makes 1 1/4 pounds
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Ingredients

Directions

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

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  • 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.

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Reviews (9)

80 Ratings
  • 5 star values: 26
  • 4 star values: 22
  • 3 star values: 23
  • 2 star values: 7
  • 1 star values: 2
Anonymous
Rating: Unrated
01/01/2013
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.
Anonymous
Rating: Unrated
10/06/2011
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!
Anonymous
Rating: Unrated
07/31/2011
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/
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Anonymous
Rating: Unrated
12/13/2010
salted cashews and dried cherries are a delicious combination. i use milk chocolate instead
Anonymous
Rating: Unrated
01/17/2009
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
Anonymous
Rating: Unrated
12/29/2008
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.
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Anonymous
Rating: Unrated
12/27/2008
I made this during the day of Christmas Eve
Anonymous
Rating: Unrated
12/01/2008
I'm tempted to try this with almonds instead. Sounds delicious and easy!
Anonymous
Rating: Unrated
12/01/2008
I'm tempted to try this with almonds instead. Sounds delicious and easy!
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