Pistachio & Cranberry White Chocolate Bark

One of my favorite parts about the holidays is the baking, of course!  However, we all know it is also the busiest time of the year.  That is why I LOVE chocolate bark.  No baking required and it comes together in minutes, leaving you with plenty of time to spend with family and friends.

Last year, Molly made this Double Chocolate Salted Peanut Bark -- delicious!!

Pistachio & Cranberry White Chocolate Bark

Source: adapted from Brown Eyed Baker

Prep Time: 15 minutes

Set Time: 30 minutes

Ingredients

20 ounces white chocolate OR white chocolate almond bark

3/4 cup shelled pistachios (I like to use roasted and salted)

3/4 cup dried cranberries 

Directions

Line a baking sheet with parchment paper and set aside.

Using a sharp knife, chop 1/4 cup of the pistachios and 1/4 cup of the dried cranberries and set aside.

Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat. Add 1/2 cup whole shelled pistachios and 1/2 whole dried cranberries and stir to combine.  

Spread the chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you’d like your bark, you may not need the entire surface of the pan).  Quickly top the bark with 1/4 cup chopped pistachios and 1/4 cup chopped dried cranberries. 

Refrigerate for at least 30 minutes, or until set.

Using a sharp knife, cut the bark into pieces. Store in an airtight container in the refrigerator.