Cranberry-Pistachio Bark

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Nothing looks more holiday appropriate than this white chocolate bark that combines dried cranberries and salty pistachios for a festively-hued treat. To keep your bark fresh, make sure it’s wrapped in a plastic container and stored in the fridge, where it will last about a week (if you can resist devouring it within a couple of days, that is).

  • 1 pound of white chocolate
  • ½ cup shelled pistachios
  • ½ cup dried cranberries
  1. Line a baking sheet with parchment paper and set aside. Melt the chocolate in a double boiler, making sure that no moisture gets into the chocolate.
  2. Once it is melted, remove from heat and let it cool, stirring occasionally. Add the cranberries and pistachios, and stir to combine.
  3. Spread the chocolate mixture onto the prepared pan in an even layer. Refrigerate until set (usually about 30 minutes), then use a knife to break the bark into pieces.

For a similarly seasonal take on this white chocolate bark, try mixing some crushed candy canes or peppermint candies into the chocolate instead of the pistachios and cranberries. And make sure that you avoid letting any water or drop of moisture into the chocolate – it can be finicky, and exposure to moisture may cause it to seize.

 

Photo: Payhere via Flickr

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