White Chocolate Bark with Cranberries and Pistachios
A holiday favorite, this recipe for White Chocolate Bark with Cranberries, Pistachios, and Apricots is a homemade treat and a sweet way to show your loved ones how much you care. It looks stunning on a dessert plate and is crazy-easy to make.
22ounceswhite chocolate morselsor finely chopped white chocolate
⅔cupwhole shelled salted pistachiostoasted
½cupdried cranberries
½cupdried apricotsdiced
Instructions
Preheat the oven to 350 degrees. Spread pistachios in an even layer on a cookie sheet and roast for 8 minutes. Set aside to cool.
Place the chips into a microwave-safe bowl and heat on high for 15-second intervals. Be sure to stir at each interval. Continue heating until it smooth and creamy. This should take roughly 1-½ minutes. Pour the mixture onto a cookie sheet covered in parchment or wax paper and spread out to approximately a 12x14 inch rectangle.
Sprinkle the top evenly with the roasted pistachios, dried cranberries, and diced apricots. Press lightly to make sure everything adheres to the chocolate.
Set aside for about 2 hours or pop in the fridge for about 30 minutes.
Break into pieces and store in an airtight container.
Notes
I think white chocolate chips have the taste, but you can also substitute a block of white chocolate, almond bark, or white melting chips in a pinch. The flavor will be slightly different.If you don't have a microwave or prefer not to use one, you can melt the chips in the top of a double-boiler over low heat. Be sure not to let the boiling water touch the bottom of the pan. You can substitute pecans or another nut for the pistachios, and dried cherries or blueberries for the Craisins. In addition, you could substitute other dried fruits like mango or pineapple for the apricots. Store the bark in an airtight container at room temperature for three to four days, and up to three weeks in the fridge.