Wintermint Bark
1 cup unsalted pistachios
1 pound white chocolate, melted
12 round red- and white-striped hard peppermint candies, crushed in food
processor
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.
Makes about 1 pound
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment