This “Winter Bark” from Martha Stewart’s Living, December 2008 was one of the goodies I prepared over the holidays. I had never made chocolate bark before but thought the recipe sounded good and it certainly looked simple enough.
The combination of swirled white and dark chocolate studded with salted cocktail peanuts was totally yummy and very pretty. I am planning to make it again for Valentine’s Day. When working with chocolate remember “low and slow.” A double boiler is best for melting chocolate. The swirling part was really fun, an excellent job for little helpers.