Description
This Pistachio Cranberry Bark is a festive and easy-to-make treat combining creamy white chocolate, crunchy pistachios, and tart dried cranberries. Perfect for gifting, holiday parties, or a simple sweet snack.
Ingredients
Units
Scale
- 16 oz (450 g) white chocolate or white chocolate chips
- 1/2 cup (60 g) shelled pistachios (roughly chopped)
- 1/2 cup (60 g) dried cranberries
- 1/4 teaspoon sea salt (optional, for garnish)
Instructions
- Prepare the pan:
- Line a baking sheet with parchment paper or a silicone baking mat.
- Melt the white chocolate:
- Use a double boiler or microwave to melt the white chocolate. If using a microwave, heat in 20-second intervals, stirring between each, until smooth and fully melted.
- Mix the toppings:
- Set aside a small handful of pistachios and cranberries for garnish. Stir the remaining pistachios and cranberries into the melted chocolate.
- Spread the chocolate:
- Pour the mixture onto the prepared baking sheet and spread it out evenly using a spatula or the back of a spoon to your desired thickness (about 1/4 inch thick).
- Garnish the bark:
- Sprinkle the reserved pistachios, cranberries, and sea salt (if using) evenly over the top of the bark. Press them gently into the chocolate to ensure they stick.
- Chill the bark:
- Place the baking sheet in the refrigerator for about 20-30 minutes, or until the chocolate is fully set.
- Break into pieces:
- Once set, remove the bark from the refrigerator and break it into irregular pieces using your hands or a sharp knife.
- Serve or store:
- Serve immediately or store in an airtight container at room temperature for up to 2 weeks.
Notes
- Variations: Add shredded coconut, orange zest, or a drizzle of dark chocolate for extra flavor.
- Substitutions: Use dark or milk chocolate instead of white chocolate for a different take on this recipe.
- For a nut-free version, replace pistachios with sunflower seeds or omit them entirely.