The Rosiethon. Day 4 of Rosie's Christmas Baking. #16. Nut And Berry Bark.

This is my most requested recipe-

Nut and Berry Bark.

Nut and Berry Bark 3 cups shelled, raw, unsalted pistachios 3 cups dried cranberries 2 1/2 pounds white chocolate, finely chopped Heat oven to 350 degrees. Toast pistachios about 10 minutes. I'm using my toaster oven, so I had to toast in batches. 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 a boil over moderately high heat, then add dried cranberries and steam until soft and moist about 4 minutes. Remove basket and transfer cranberries to a paper towel and blot dry. Let cool. Place about 3/4 of the chocolate in a bowl set over simmering water. Stir occasionally with rubber spatula until it's about 2/3 melted. Add in the remaining chocolate and stir until the chocolate is completely melted and smooth. Reserve 4 TB of cranberries and 4 TB of the greenest pistachios. Stir rest of cranberries and pistachios into chocolate. Turn out the mixture onto two 10 x 14 baking sheet lined with foil or parchment paper. Using an offset spatula, spread the mixture evenly into a 10 x 14 rectangle. Scatter the reserved cranberries and pistachios over top. Refrigerate until hardened, then break the bark into large pieces.

Cranberries into steamer basket for about 4 minutes.

Set finely chopped white chocolate in a bowl over simmering water. Stir until completely melted and smooth.

Add in cranberries.

Stir in the pistachios.

Spread evenly in 10 x 14 pan. Don't forget the parchment paper or foil, like I did.

Sprinkle with reserved cranberries and pistachios.

Ready for fridge. When hardened, break into large pieces.

Christmasy!