This is a family holiday favourite. My daughters don’t think it’s Christmas if we don’t make this and caramel popcorn! It also makes a great Christmas gift. Thanks to my sister-in-law Blane for introducing it to us a decade or so ago. The recipe is from The Best of the Best from the talented ladies of the “Best of Bridge” cookbooks.
Cranberry Pistachio Bark
1 lb./500 gm. good quality white chocolate
1 cup/250 ml dried cranberries
1 cup/250 ml shelled pistachios
Melt the chocolate – be very careful not to overdo it, if you are using a microwave to melt it. It’s safer to melt it in a double boiler. While it is cooling, roast the pistachios at 350 degrees F (180 degrees C) for 5-7 minutes. Set aside to cool (although I have to confess, we often don’t let either the chocolate or the pistachios cool very much before mixing).
Stir the cranberries and pistachios into the melted chocolate, and pour onto a foil-lined cookie sheet. Refrigerate for at least one hour (I leave it in overnight, or longer), then break into pieces.
This recipe doubles easily.