Better plan on doubling this recipe.
It might even edge out the Buckeyes
for recipients' favorites.
It's Pistachio and Cranberry bark.
And everyone loves it.
Pistachio and Cranberry Bark
1 1/2 cups raw, unsalted pistachios
1 1/2 cups dried cranberries
1 1/4 pounds white chocolate, chopped
Preheat oven to 350 degrees.
Bake the pistachios for about 10 minutes,
stirring occasionally.
Do not overcook or you'll lose
the bright greeness.
Remove from oven and set aside to cool.
Steam the cranberries for about 4 minutes.
Then drain, blot dry, and cool.
Melt the white chocolate over simmering water,
stirring occasionally.
Reserve a few tablespoons of bright green pistachio pieces
and cranberry red ruby pieces .
Fold the rest into the chocolate
and pour the mixture onto a large baking sheet (10 x 14)
lined with parchment paper.
Spread out evenly.
Scatter the reserved red and green colors
over top.
Refrigerate until hardened.
Break bark into pieces.
This is such a festive treat.
I love the green of the pistachios.
And the red of the cranberries.
White chocolate
(which isn't chocolate at all)
slowly melting in a double boiler.
Toasted pistachios going into the chocolate bath.
Mix well.
And spread onto a 10 x 14 pan
lined with parchment paper.
Chill.
Break into pieces.
Isn't this lovely?
I love Nut and Berry Bark.
I couldn't decide which picture
I liked best,
so you get 'em all.
1 comment:
Mmmmmm, one of my favorites!
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