ounces white confectioners' coating or almond bark, chopped
ounces semisweet chocolate, chopped
cups unsalted peanuts
2 baking sheets with waxed paper and set aside. Fill the bottom of a
double boiler with water 1 inch below the bottom of the top pan. Set over
medium heat until the water is hot, but not simmering.
the confectioners' coating and chocolate and attach a candy thermometer.
Stir until the mixture melts and reaches 85 degrees. Quickly add the peanuts
and stir to evenly coat. Drop rounded teaspoons of candy onto the prepared
pans. Cool completely and remove. Transfer to an airtight container for