Servings: 24
Skill Level: Beginner
Total Time: 30-45 minutes
Ingredients:
2 ½ cups White chocolate
¾ cup Dried cranberries
¾ cup Shelled, toasted pistachios
Directions:
- Toasting pistachios: Preheat the oven to 350 degrees. Spread pistachios in a single layer on a parchment lined baking sheet. Place the baking sheet in the preheated oven for 3 to 4 minutes, remove pan, stir the nuts with a spoon or shake the pan and return it to the oven for another 3 to 4 minutes. Let cool while preparing the rest of the ingredients for this recipe!
- Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate has melted, let it sit for a few minutes to cool slightly, stirring occasionally.
- Remove the pistachios from their baking sheet, placing them in a small bowl.
- Keeping the parchment paper from toasting the pistachios, or replacing it for new, pour the melted white chocolate onto a parchment lined sheet baking sheet.
- Sprinkle the toasted pistachios and dried cranberries over the melted white chocolate.
- Press the dried cranberries and pistachios a bit into the chocolate to prevent them from breaking off the bark once the bark cools.
- Refrigerate for 20-30 minutes, or until set.
- Using a sharp knife, cut the bark into 24 pieces. Store in an airtight container in the refrigerator or freeze in single pieces on a baking sheet, and once frozen place in a freezer safe container or bag for longer storage.
- Store in refrigerator for 1 week or in the freezer for up to 1 month. Enjoy!
Nutrition Information:
Per serving (1 piece) – Calories: 130, Fat: 7g, Protein: 2g, Carbohydrates: 14g, Fiber: 1g,
Added Sugar: 2g, Sodium: 15mg