Posted by on Tuesday, December 7, 2010 in Happy Endings, Holidays

This bark is a ridiculously easy candy recipe that’s perfect for supplementing your holiday cookie platters, or even all by itself, tucked in a cute candy bag. It’s also a quick treat to whip up when you’re craving something sweet and salty – and then you can keep it all for yourself. Not that I would ever do that.

The holidays are here! Bring on the unabashed candy making and cookie baking, baby. Guess I’d better uncover the elliptical machine, eh?

This recipe is super easy, but somehow feels a little special, too. The combo of dark and milk chocolates plus the saltiness of the peanuts (plus the added salty boost with a little Fleur de Sel, if you’re up for it) is a winner. Stick ‘em in some cute cupcake liners and they look all special and stuff – before they’re wolfed down with utter abandon, that is.

Double Chocolate Salted Peanut Bark
 
Prep time
Total time
 
This bark is a ridiculously easy candy recipe that’s perfect for supplementing your holiday cookie platters, or even tucked in a cute candy bag all by itself. It’s also an easy treat to quickly whip up when you’re craving something sweet and salty – and then you can keep it all for yourself. Not that I would ever do that.
Yield: 2 dozen squares
Ingredients
  • 2 cups milk chocolate chips
  • 1 cup salted cocktail peanuts
  • 1 cup dark chocolate chips (I especially like Ghiradelli 60% dark chocolate chips)
  • A couple pinches of Fleur de Sel (optional)
Instructions
  1. Place a layer of parchment or wax paper on a cookie sheet. Set aside.
  2. Melt the milk chocolate. You can use a double broiler or the microwave. I’m a microwave gal when it comes to melting chocolate – it’s a little easier, and I tend to be more successful. Put the chips in a microwave bowl, and heat on 50% power for one minute. Stir for about 30 seconds, then heat at 50% in 15 second intervals until melted. When they’re hot enough, they’ll still have little chippy lumps that’ll go away while you’re stirring.
  3. Spread the chocolate on the covered cookie sheet, about ¼ inch thick.
  4. Sprinkle the peanuts on top, then lightly press them into the chocolate.
  5. Melt the dark chocolate. Start checking it at 30 seconds (again, 50% power) – it might melt faster than the milk chocolate did, because you’ve got less chips.
  6. Using a spoon, drizzle the melted dark chocolate over the milk chocolate and peanuts.
  7. If desired, sprinkle a little Fleur de Sel over the top for an extra little hit of salt.
  8. Let sit at room temperature until hard. This will take about an hour, sometimes a smidge more.
  9. Cut into squares. Eat. Enjoy!

Originally published on The Hazel Bloom December 7, 2010. Updated and posted on Kitchen Treaty November 6, 2012. More about this