White Chocolate Bark With Peanuts And Cinnamon Red Hots

1. 1

   Line a 9-by-12 1/2-inch baking sheet with parchment paper, leaving an overhang on the ends.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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