White Chocolate Pistachio Bark

Total Time
Prep 5 mins
Cook 10 mins

The pistachios and dried cranberries give this a kind of subtle red and green look, for a Martha Stewart-y Christmas appeal. The recipe originated with Cafe Momo in Durham NC (go Tarheels!), and the recipe is from Carolina Thyme, the cookbook of the Durham/Orange County Junior League.


  1. Toast the pistachios in the oven at 350 degrees or in a dry skillet on the stovetop; they go from perfect to burnt quickly, so watch closely.
  2. Line a baking sheet with aluminum foil and set aside.
  3. Chop the chocolate and melt in the top of a double boiler over simmering water, or in the microwave oven, stirring frequently.
  4. Stir in the cranberries and pistachios.
  5. Pour onto the foil-lined sheet, spreading evenly; chill for 1 hour or until set.
  6. Remove from foil and break into pieces.
Most Helpful

This is definitely a 5 star recipe! Very easy, too. I used a bit more cranberries (maybe 10-12 oz total), so had to add extra white chocolate, too (maybe 20 oz total). I made this up for christmas gifts, but after tasting it, I might have to keep a bit for myself and my family!

Stylin'Dog December 23, 2006

Delicious Fluffernutter just delicious and so very easy to make. I used Ghirardelli white chocolate, what a treat. I loved the taste of the sweet cranberries and the toasted pistachios together. The toasting of the nut is the key...yummy...I will be making these again and again.

Baby Kato October 12, 2005