1. Line an 11x15-inch (28x38-cm) baking sheet with parchment paper. In separate bowls, using a microwave or a double boiler, melt bittersweet and white chocolate over low heat.

2. Whisk peanut butter into warm white chocolate, then spread over parchment into a rectangle measuring about 10x13 inches (25x33 cm). It doesn’t need to be perfect as bark will be broken. Drop bittersweet chocolate by large spoonfuls over the just-spread white chocolate mixture. Swirl gently using the tip of a knife. Sprinkle with peanuts and one of the below flavour variations, if desired.

3. Refrigerate about 1 hour until set. Break into large pieces.

Variations:

Add ⅓ cup (75 mL) of any of the variations below. Sprinkle over bark along with ¼ cup (60 mL) coarsely chopped peanuts.

Tropical

1. Sweetened shredded coconut, diced dried mango and candied ginger

Dried cherry and orange:

1. Coarsely chopped dried cherries and grated orange peel

Kitchen sink

1. Pepitas, coarsely chopped pretzels, dried cranberries and cocoa nibs

 Toffee PB blast

1. ¼ cup (60 mL) barely chopped mini peanut butter cups with 2 tbsp (30 mL) toffee bits