The red and white in this treat comes from raspberry jam and white chocolate, studded with peanuts for rich texture.
Red Roasted Peanuts
For the Bark
Preheat oven to 300ºF. Prepare a baking sheet lined with parchment. Combine sugar, peanuts and red food dye in pan heated over high. Add water, as needed. Stir ingredients constantly until big bubbles appear. Continue to cook, while stirring, until small bubbles appear and moisture has evaporated, approximately 7 minutes in total cooking. Turn peanuts onto prepared baking sheet in a single layer. Bake until sugar coating has hardened, about 15 minutes. Remove from oven and let cool. Break apart any peanuts that clumped together during baking.
Place white chocolate in a double boiler heated over medium heat. Stir constantly until chocolate has melted, about 5 minutes. Prepare a baking sheet lined with parchment. To secure parchment to baking sheet, use a dab of chocolate on the underneath of each corner of the parchment. Turn chocolate onto prepared baking sheet. Using a spatula, smooth chocolate into a ¼-inch thick layer over the surface of the baking sheet.
Heat jam in microwave until loose and slightly warm, 45 seconds. Using a small spoon, scoop about ½ teaspoon of jam and dab onto white chocolate. Using the tip of your spoon, swirl jam through chocolate. Continue with the remaining jam until the white chocolate sheet is evenly swirled with jam.
Sprinkle roasted peanuts evenly over white chocolate. Chill in fridge until set, about 1 hour. Break apart into several uneven pieces and serve.