This Wintermint Bark is a such a simple, delicious holiday treat. With only 3 ingredients, anyone can make this! It’s absolutely delicious!
I’m not sure if I’m happy or sad that my 12 Days of Sugar is almost done. I’m pretty sure my hips and husband are glad it’s almost over, but my boys and neighbors might be a little sad. Just two more days left. But after my day in the kitchen yesterday with my mom, aunt and sisters, maybe I should quit while I’m ahead and just do the 10 Days of Sugar.
We had our annual candy-making day at my house and it was definitely one for the books. If something could go wrong, it did, including me starting a fire in my oven. Funny thing was, my mom saw the flames and said something, but I just calmly told her it was just the flame you see when you turn on my gas oven. She was like “No, Jodi, there are flames in your oven!!!” I yanked open the oven door and sure enough, the wax paper on my cookie sheet was on fire. Note to self: Make sure the oven is turned off before you put a cookie sheet with wax paper in there.
That was just one of many, many things that went wrong. I’ll just leave it at that.
Thankfully I’d made this Wintermint Bark the day before all the mishaps happened. I love bark for so many reasons, one of them being because of its simplicity. This Wintermint Bark is so fast and simple to make. With only three ingredients, it honestly doesn’t get much easier. You may think something with just three ingredients couldn’t possibly be that good, but those three ingredients are a killer combination. The sweetness of the white chocolate paired with the saltiness and crunch of the pistachios and just a hint of peppermint. . .it’s pretty amazing.Beside being completely delicious, I think this is so pretty and festive to look at. Don’t you? Enjoy!Print
- 1 pound good quality white chocolate (, melted)
- 1 cup pistachios ((I used salted))
- 1/4 cup crushed peppermint candies
- Line an 8-inch-square baking pan with aluminum foil, leaving a one-inch overhang. Spray with non-stick spray.
- Melt chocolate by putting in a heatproof bowl. Set over a saucepan one-quarter filled water, that is barely simmering. Stir occasionally until smooth and melted.
- 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.
- 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.
I used Lindt White Chocolate Bars (4.4 oz each) for this recipe.
The recipe called for unsalted pistachios, but I wanted the sweet/salty combination so I used salted pistachios. I’m so glad I did.
Recipe Source: America’s Test Kitchen Christmas Cookies 2012