Name: Wintermint Bark
Total time: PLACEHOLDER
Ingredients: 1 cup unsalted pistachios; 1 pound (454 grams) white chocolate , melted; 12 round red- and white-striped hard peppermint candies , crushed in food processor

Yield

Serves 16 (Makes about 1 pound)

Ingredients

1 cup unsalted pistachios

1 pound (454 grams) white chocolate, melted

12 round red- and white-striped hard peppermint candies, crushed in food processor

Ingredients

1 cup unsalted pistachios

1 pound (454 grams) white chocolate, melted

12 round red- and white-striped hard peppermint candies, crushed in food processor

Ingredients

1 cup unsalted pistachios

1 pound (454 grams) white chocolate, melted

12 round red- and white-striped hard peppermint candies, crushed in food processor

Why This Recipe Works

Rather than paying money at a candy store for this confection, we came up with our own Wintermint Bark recipe. Lining a baking pan with aluminum foil ensured the bark would be easy to remove. For the “bark," we spread a mixture of melted white bar chocolate and unsalted pistachios on the foil, then sprinkled it with crushed peppermint candies. Once firm, the Wintermint Bark was easy to cut into rough chunks.

Before You Begin

The red, green, and white colors of this simple confection make it a perfect holiday gift. Unsalted pumpkin seeds can be substituted for the pistachio nuts.

Instructions

Make candy: Line 8-inch-square baking pan with heavy-duty aluminum foil, making sure that foil is tucked into all corners and that there is at least 1 inch overhanging top of pan on all sides. Stir pistachios into melted chocolate, scrape mixture into prepared pan, and smooth top. Sprinkle peppermint candies on top and refrigerate until firm, about 1 hour.

Cut into pieces: Grasping foil overhang, lift out candy and transfer to cutting board. Peel away and discard foil. Cut bark into rough chunks with chef’s knife. Layer pieces between waxed paper in airtight container and refrigerate for up to 2 weeks.