Thursday, December 23, 2010
For this bark I stuck with the simplicity and used only white chocolate, dark chocolate, and peanuts, but feel free to let your imagination run wild.
adapted from Martha Stewart
yields 1 1/4 pounds
8 ounces white chocolate, finely chopped
12 ounces bittersweet chocolate, finely chopped
7 ounces (1 1/2 cups) salted cocktail peanuts
Place white chocolate in a heatproof bowl, set over a pan of simmering water, stirring frequently, until chocolate melts. Remove from heat and set aside. Place bittersweet chocolate in a heatproof bowl and melt the same way as the white chocolate. Remove from heat and stir in the peanuts.
Spread on a lined, rimmed baking sheet, spreading peanuts in a single layer, and drop spoonfuls of white chocolate on top.
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