Pistachio, Cranberry, and White Chocolate Bark

While I’m not a fan of white chocolate personally – though I always requested a white chocolate Easter bunny when I was younger – Michael is, so I when I want to make a treat that is just for him I often do so with white chocolate.

I snapped some pictures so I could throw together a recipe for the blog at the same time. 🙂 Though – a reminder to my lovely readers – I’m not a chocolatier, just an amateur enthusiast.

Pistachio, Cranberry, and White Chocolate Bark

200 grams (0.44 pounds/approx. 7 ounces) white chocolate*

1/4 cup pistachios (shelled) (heaping)

1/4 cup dried cranberries (heaping)

Line a baking sheet with parchment paper. Add the chocolate to a large heat proof bowl. Set the bowl over a small pot of simmering water. Stir frequently until the chocolate is almost melted. Remove bowl from the heat, wiping the bottom (if you get any water in your chocolate it will seize).  Stir chocolate until it is completely melted.

Mix in cranberries and pistachios.

Scrape the mixture onto the prepared baking sheet, using the spatula to spread it to desired thickness. Sprinkle with extra nuts and fruit, if desired.

Refrigerate the baking sheet until the chocolate sets. Once the bark is firm, break it into pieces. Store in the refrigerator.

I had to shell the pistachios because I couldn’t find any unshelled! Remember that nuts do go bad so please use the freshest you can find.

*I used Zephyr by Cacao Barry (34% cocoa – a lightly sweet white chocolate with an intense milk taste). Feel free to switch out the chocolate but Michael gave this flavour combo a massive thumbs up.

More pictures:

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