Get the Recipe:
Cranberry Pistachio Bark
Creamy white chocolate meets the vibrant flavors of cranberries and pistachios in this easy-to-make Cranberry Pistachio Bark!
Ingredients
- 12 ounces (340 g) white chocolate bars or discs, roughly chopped
- 1 cup (114 g) dried cranberries*
- 1 cup (120 g) shelled pistachios*
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Instructions
- Line a half sheet pan with aluminum foil, making sure it's smooth.
- Place the white chocolate in a microwave-safe bowl. Heat in the microwave at half-power in 30-second increments until the chocolate melts when stirred. (Alternatively, melt the chocolate in a double boiler.)
- Spread the melted chocolate in an even layer on the prepared pan. About 1/4-inch thick is ideal.
- Sprinkle the cranberries and pistachios over the top of the chocolate, and press down lightly.
- Allow the chocolate to set completely in the refrigerator for an hour or so before breaking or cutting into pieces.
Notes
- *These amounts are a guideline. You can easily adjust up or down depending on your preferences.
- The yield will vary depending on how you break or cut the bark.
- Store in an airtight container at room temperature for several days.
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