This Cranberry Pistachio Bark is insanely delicious. I make it late Fall with the intent on keeping it in the freezer and getting a head start on my Christmas goodies. Well the truth is it’s very rare that it even makes it until Christmas (whoops). Wrapped up in a lovely box with ribbon, it makes the perfect Christmas gift. You can also use dark or milk chocolate in place of the white chocolate to change things up a bit.
- 1.5lb white chocolate
- 1 cup dried cranberries
- 1 cup shelled pistachios
- 1 tsp orange zest
- Melt chocolate in the top of a double boiler. Let cool to room temperature. Roast pistachios at 350F for 5 minutes (do not overcook). Set aside.
- Stir cranberries, pistachios and orange zest into melted & cooled chocolate. Pour onto parchment or foil lined cookie sheet (or jelly roll pan, the larger the better). Refrigerate for at least 1 hour, then break into pieces. At this point I put it into a ziplock freezer bag and store it in the freezer hoping it makes it until Christmas.