Chocolate Bark with Peanuts

Are you looking for a dazzling treat that's a snap to make? This familiar favorite is perfect: Just melt, stir and swirl. The sea salted peanuts provide a simple counterbalance to the sweetness of eddied white and dark chocolates.

8 oz white chocolate, chopped
12 oz bittersweet chocolate, chopped
1½ cups salted cocktail peanuts (7 oz)

Place white chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate melts. Remove from heat.

Melt bittersweet chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally. Stir in peanuts. Spread on a parchment-lined rimmed baking sheet, spreading peanuts in a single layer. Drop spoonfuls of white chocolate on top, and swirl chocolates with a skewer.

Refrigerate until set, about 1 hour. Break bark into large pieces.

Bark will keep, covered and refrigerated, for up to 2 weeks.

Makes 1¼ pounds.