Day 14 Of The Rosiethon. Rosie Makes Nut And Berry Bark.

If I had to pick a favorite,

this might just be it.

Pistachio and Cranberry Bark

1 1/2 cups shelled raw, unsalted pistachios

1 1/2 cups dried cranberries

1 1/4 pounds white chocolate, chopped

Heat oven to 350°.

Place pistachios on a baking sheet 

and bake for 10 minutes, stirring occasionally.

Do not overcook, or the nuts will lose their bright green color.

Remove from oven and cool completely.

Place a steamer basket in a medium saucepan

with 1/2 inch of water in it.

Bring to boil.

Add cranberries,

cover, and steam 3-4 minutes, until soft.

Transfer berries to paper towels and blot dry.

Let cool completely.

Place white chocolate in a heatproof bowl
set over simmering water.

Be sure not to let any water drops in the chocolate.

It will seize up.

Stir chocolate occasionally

until it's completely melted and smooth.

Reserve 2-3 TB each cranberries and the greenest pistachios.

Stir remaining nuts and berries into white chocolate.

Scrape onto a 10 x 14 baking sheet lined with parchment paper.

Using an offset spatula,

evenly spread mixture to sides of pan.
Sprinkle reserved nuts and cranberries over top.

Refrigerate until hardened, 20-30 minutes.

Break bark into pieces.

Everyone loves this,

so I always make a double batch.