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
1 9-by-12 1/2-inch sheet
1 1/2 pounds
white chocolate chips
cinnamon red hot candy
lightly salted peanuts
In This Recipe
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.