Ingredients for Cranberry Pistachio Bark
- White Vanilla Chips
- White Chocolate Candy Melts
- Dried Sweetened Cranberries
- Shelled Pistachios
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How to Make Cranberry Pistachio Bark
- Line a 15x10x1 inch baking sheet with parchment paper or foil and set aside.
- In a microwave-safe bowl, combine 12 ounces of Merckens white chocolate baking chips and 4 ounces of white candy melts.
- Microwave on medium-high power in 30-second intervals, stirring well after each interval, until completely melted and smooth. Be careful not to overheat.
- Gently stir in 1 cup dried cranberries and 1/2 cup roasted, shelled pistachios. Mix until evenly distributed.
- Spread the mixture evenly onto the prepared baking sheet.
- For quicker setting, refrigerate for 20 minutes. Score the surface with a sharp knife, creating diamond shapes about 1/8 inch deep. Refrigerate for an additional 40 minutes or until completely set. Cut along scored lines.
- Alternatively, let the bark sit at room temperature for approximately 2 hours, or until firm. Once firm, remove from the baking sheet and break into irregular pieces.
- Store in an airtight container in a cool, dry place.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
725g
Fat
258g
Carbs
65g
