Christmas Baking. Day 9. Cookie #22. Nut And Berry Bark.

This is one of my most popular items - Nut and Berry Bark - and I always make a double batch.

Doubled Ingredients for Nut and Berry Bark: 3 cups shelled, raw, unsalted pistachios (Thank you, Mr. Hawthorne, for shelling.) 3 cups dried cranberries 2 1/2 pounds white chocolate, finely chopped Heat oven to 350 degrees. Place pistachios in a baking pan and bake for 10 minutes, stirring occasionally. Do not overcook, or the pistachios will lose their bright green color. Remove from oven and set aside to cool. Place a steamer basket in a medium saucepan filled with 1/2 inch of water. Bring to boil over moderately high heat. Put cranberries in basket, cover, and steam for 3-4 minutes, until soft and moist. Remove basket and transfer berries to a paper towel. Blot dry and let cool. Place about 3/4 of the chocolate in a bowl set over simmering water. Stir the chocolate occasionally until melted. Add remaining chocolate and continue stirring until completely melted and smooth. Reserve 4 TB each of the cranberries and the greenest of the pistachios. Stir remaining cranberries and pistachios into chocolate mixture. Turn mixture out onto parchment-lined baking sheet. Using an offset spatula, spread mixture into a 10 x 14 inch rectangle. Scatter reserved nuts and berries over top and refrigerate until hardened. Break into pieces.

Melt about 3/4 of chocolate in double boiler.

Add cranberries to steamer basket and steam for 3-4 minutes.

Drain on paper towels and blot dry.

Stir chocolate occasionally until melted.

Add in rest of chocolate. Stir until melted and completely smooth.

Add in toasted pistachios.

Mix well.

Add in cranberries.

Mix.

Turn out onto parchment-lined pans.

Spread evenly.

Sprinkle reserved berries and nuts over top. Cool in fridge, then break into pieces.

Oh, this is soooo gooooood.