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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
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Ingredients
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1 1/2 pounds
white chocolate chips
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9 ounces
cinnamon red hot candy
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9 ounces
lightly salted peanuts
Directions
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Line a 9-by-12 1/2-inch baking sheet with parchment paper, leaving an overhang on the ends.
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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.
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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.
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