Cranberry Pistachio Bark

READY IN: 2hrs 15mins
Recipe by Luby Luby Luby

This is a Taste Of Home recipe that originally called for 1 1/4 cups dried cherries. Since I find the white chocolate to be so sweet I subbed cranberries to give it a little tartness. I buy the pistachios already roasted to save time and if I can find peeled ones that's even better. I think next time I make this I'm going to double the cranberries and pistachios - I'll come back and post my thoughts on doubling these ingredients after a taste test. This makes a very pretty and festive looking bark for the holidays. Also, I find Merckens has a much better taste so if possible use Merckens which is sometimes packaged under the brand name of CK Products.

Top Review by Sydney Mike

I did use dried cherries in this first try at this recipe & was very happy with the results, probably because those cherries I get at our local bulk food store are definitely not sweet cherries, which we really liked in combination with the sweet white chocolate! Nevertheless, I look forward to making this with cranberries during the end-of-year holidays! Definitely a keeper recipe! Thanks for sharing! [Tagged, made & reviewed in Zaar Chef Alphabet Soup tag]

Ingredients Nutrition

  • 2 (623.68 g) package white vanilla chips
  • 396.89-453.59 g package white chocolate candy melts (such as Wilton's or Merckens)
  • 170.09 g package dried sweetened cranberries
  • 295.73 ml shelled pistachios, roasted and chopped


  1. Line a 15x10x1 inch baking sheet with foil and set aside.
  2. In a microwave safe bowl melt chips and candy melts on medium high heat for 1 minute then stir.
  3. Continue to melt at 30 second intervals stirring each time until all candy is melted.
  4. Stir in cranberries and pistachios, mixing well.
  5. Spread on prepared pan and let sit until firm about 2 hours.
  6. When firm remove foil and break into pieces.
  7. Alternatively, refrigerate for 20 minutes and using a sharp knife score surface of candy making diamond shapes about 1/8 inch deep.
  8. Refrigerate 40 minutes longer or until set.
  9. Cut along scored lines into diamonds.
  10. Store in airtight container in cool location.

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