Let’s talk about one of my kitchen Christmas creations shall we–dark chocolate, pistachio, and peppermint bark!
What else is there to say?
Rich, yes, but just one small bite contains the bitterness of dark chocolate, the salty bite of pistachios, and the sweet cooling burst of peppermint.
I’m making these babies as gifts. They travel well (put in a cute jar), do not need to be kept cold (unless you want), can easily be made in big batches, and will last longer than the Holidays.
So here’s the weird thing though…I can’t give you my opinion on the taste. Sweets aren’t really doing it for me right now, but more importantly though I am allergic to chocolate.
Don’t feel bad for me, I don’t really know much different. Chocolate is just my nemesis.
So imagine me freaking out in my mind every time I bake with chocolate. I feel the need to disinfect the kitchen, shower, and give myself a manicure.
Back to the bark.
This stuff is ridiculously easy to make. Seriously the hardest part is crushing nuts and candy.
It’s very versatile too. I made some crushed chocolate cookies for added texture. Add cookie crumbles, different nuts, sea salt, or use milk or white chocolate.
Even though this is very much a dessert there are still a few nutritional perks.
Dark Chocolate: antioxidants and polyphenols, small amounts of iron, copper, magnesium, and maganesse
Pistachios: Vitamin E, Vitamin B6, iron, magnesium, and fiber
- 12 oz. dark chocolate chips or bar
- 1 cup pistachios, shelled
- ¼ cup peppermint candy
- 4-5 chocolate sandwich cookies (optional)
- any other desired mix ins
- Place candy, nuts, and cookies into small sandwich bags.
- Crush all ingredients to desired texture.
- Line baking dish with wax or parchment paper.
- Heat one inch of water over medium heat.
- Place chocolate into double boiler or glass bowl (make sure it fits over pot) and begin to melt chocolate.
- Gently stir chocolate until smooth and shiny.
- Pour melted chocolate into lined baking dish.
- Smooth with a rubber spatula.
- Sprinkle toppings over melted chocolate.
- If any chocolate is left in double boiler drizzle over toppings with spatula.
- Set aside to firm a few hours or in the freezer 30 minutes
- Once firm remove from baking dish and break into pieces.