White Chocolate Pistachio Bark
- Ready In:
- 15mins
- Ingredients:
- 3
- Yields:
-
2 pounds
ingredients
- 1 1⁄2 cups shelled pistachios, coarsely chopped
- 16 ounces fine quality white chocolate, such as lindt or ghirardelli
- 8 ounces dried cranberries, coarsely chopped
directions
- Toast the pistachios in the oven at 350 degrees or in a dry skillet on the stovetop; they go from perfect to burnt quickly, so watch closely.
- Line a baking sheet with aluminum foil and set aside.
- Chop the chocolate and melt in the top of a double boiler over simmering water, or in the microwave oven, stirring frequently.
- Stir in the cranberries and pistachios.
- Pour onto the foil-lined sheet, spreading evenly; chill for 1 hour or until set.
- Remove from foil and break into pieces.
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RECIPE SUBMITTED BY
Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.