-
Makes
1 9-by-12 1/2-inch sheet
Author Notes
The bright red cinnamon candies contrast beautifully against the white chocolate in this chunky bark. If you're not a fan of peppermint, like me, then this bark is the perfect red-and-white holiday treat for you and your loved ones! —Bonnie Meyer
Ingredients
-
1 1/2 pounds
white chocolate chips
-
9 ounces
cinnamon red hot candy
-
9 ounces
lightly salted peanuts
Directions
-
Line a 9-by-12 1/2-inch baking sheet with parchment paper, leaving an overhang on the ends.
-
Melt the white chocolate in a double boiler, stirring constantly. Once the chocolate is thoroughly melted, quickly pour it into the baking sheet and spread out into an even layer.
-
Sprinkle the red hots and the peanuts on top of the chocolate. Refrigerate for about 1 hour, or until the chocolate has firmly set. Remove the bark from the parchment and break into pieces.
See what other Food52ers are saying.