Nutty Peppermint Bark

makes 25

KIDS AND ADULTS ALIKE WILL LOVE THIS TREAT. IF YOU CAN'T GET HOLD OF PEPPERMINT CANDY CANES, SUBSTITUTE THEM WITH ANY HARD MINT SWEET.

ingredients

200 g/7 oz red-and-white striped peppermint candy canes, broken into pieces

500 g/1 lb 2 oz white chocolate, roughly chopped

50 g/1¾ oz pistachio nuts, chopped

50 g/1¾ oz walnuts, chopped

1 Line a 30 × 20-cm/12 × 8-inch baking tin with baking paper.

2 Put the broken candy canes into a large polythene bag and seal tightly. Using a rolling pin, bash the bag until the candy is crushed into small pieces.

3 Put the chocolate into a heatproof bowl set over a saucepan of gently simmering water and heat until melted. Remove from the heat and stir in three quarters of the candy.

4 Pour the mixture into the prepared tin, smooth the surface with a spatula and sprinkle over the chopped pistachio nuts and walnuts and the remaining candy. Press down very slightly to ensure they stick. Cover with clingfilm and chill in the refrigerator for 30 minutes, or until firm.

5 Break the bark into small, uneven pieces. Store in an airtight container in a cool, dry place for up to 2 weeks.

Recipe from Tempt