Food & Cooking Recipes Dessert & Treats Recipes Winter Bark 3.8 (80) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 1 1/4 pounds 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. Ingredients 8 ounces white chocolate, chopped 12 ounces bittersweet chocolate, chopped 7 ounces salted cocktail peanuts (1 ½ cups) Directions Place white chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate melts. Remove from heat. 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. Rate it Print