Cranberry Pistachio Bark
Ingredients:
- 1 lb good quality white chocolate
- 1 cup dried cranberries
- 1 cup shelled Nichols Farms Pistachios
Instructions:
Melt chocolate in the top of a double boiler. Let cool to room temperature. Roast pistachios at 350° F for 5 to 7 minutes (or use roasted pistachios). Set aside to cool. Stir cranberries and pistachios into melted chocolate. Pour onto foil-lined 10” x 15” edged cookie sheet. Refrigerator for at least 1 hour, then break into pieces.
Makes about 1½ pounds.