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White Chocolate Cranberry Pistachio Bark Recipe

Ingredients

How to make it

  • Line a lightly oiled 23 x 13-cm (9 x 5-inch) loaf pan with plastic wrap, letting the wrap hang over the sides. Distribute the pretzel sticks, cranberries and pistachios evenly in the pan.
  • Melt the chocolate in a double boiler until hot to the touch. Pour the chocolate into the pan and mix gently with a knife tip so the chocolate fills the spaces between the other ingredients.
  • Refrigerate until the chocolate hardens, about 2 1/2 hours. Grasp the edges of the plastic wrap and lift the confection out of the pan. Peel off the wrap. Using a hot knife, cut into 2.5-cm (1-inch) squares.
  • Store at room temperature.
  • I made mine on a cookie sheet the 2nd time and then I put it in the freezer til quite hard. I then broke it into pieces....delicious either way!!!

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The Cook

doreenfish Thessalon, Canada

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