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White Chocolate Pistachio Bark

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“The pistachios and dried cranberries give this a kind of subtle red and green look, for a Martha Stewart-y Christmas appeal. The recipe originated with Cafe Momo in Durham NC (go Tarheels!), and the recipe is from Carolina Thyme, the cookbook of the Durham/Orange County Junior League.”
READY IN:
15mins
YIELD:
2 pounds
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Line a baking sheet with aluminum foil and set aside.
  3. Chop the chocolate and melt in the top of a double boiler over simmering water, or in the microwave oven, stirring frequently.
  4. Stir in the cranberries and pistachios.
  5. Pour onto the foil-lined sheet, spreading evenly; chill for 1 hour or until set.
  6. Remove from foil and break into pieces.

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