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Saturday, December 17, 2011

Pistachio Cranberry Bark

2 cups semisweet chocolate chips
5 ounces white candy coating, chopped
1 cup chopped pistachios, toasted, divided
3/4 cup dried cranberries, divided

In a microwave-safe bowl, melt chocolate chips; stir until smooth. Repeat with candy coating. Stir 3/4 cup pistachios and half of the cranberries into semisweet chocolate. Thinly spread onto a waxed paper-lined baking sheet.
Drizzle with candy coating. Cut through with a knife to swirl. Sprinkle with remaining pistachios and cranberries. Chill until firm. Break into pieces. Store in an airtight container in the refrigerator.

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