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: 2dozen squares
2cupsmilk chocolate chips
1cupsalted cocktail peanuts
1cupdark chocolate chipsI especially like Ghiradelli 60% dark chocolate chips
A couple pinches of Fleur de Seloptional
Place a layer of parchment or wax paper on a cookie sheet. Set aside.
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.
Spread the chocolate on the covered cookie sheet, about 1/4 inch thick.
Sprinkle the peanuts on top, then lightly press them into the chocolate.
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.
Using a spoon, drizzle the melted dark chocolate over the milk chocolate and peanuts.
If desired, sprinkle a little Fleur de Sel over the top for an extra little hit of salt.
Let sit at room temperature until hard. This will take about an hour, sometimes a smidge more.