White Chocolate Pistachio Bark

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.

• Ready In: 15 mins
• Yields: 2 pounds

Ingredients

• 1 1⁄2 cups  shelled pistachios, coarsely chopped
• 16  ounces  fine quality white chocolate, such as lindt or ghirardelli
• 8  ounces dried cranberries, coarsely chopped

Directions

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.