Ingredients
Equipment
Method
Steps
- Start by lining a baking sheet with parchment paper to ensure easy removal of your finished Cranberry Pistachio White Chocolate Bark.
- Next, melt your white chocolate using either a double boiler or a microwave.
- Let the melted white chocolate cool for about one minute.
- Once the chocolate has cooled slightly, stir in the pistachios and dried cranberries until they are evenly distributed throughout the melted chocolate.
- Pour the chocolate mixture onto your prepared baking sheet, spreading it out evenly to create a uniform layer about 1/4 inch thick.
- Place the baking sheet in the refrigerator and allow the Cranberry Pistachio White Chocolate Bark to chill for at least 30 minutes, or until firm.
- After the bark has fully set, remove it from the refrigerator and cut it into neat squares or rectangles.
Nutrition
Notes
To keep your bark fresh, store in an airtight container at room temperature for up to two weeks. Proper wrapping allows for freezing if you want to prolong enjoyment.
