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Pistachio Cranberry Bark
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2 cups (12 ounces) semisweet chocolate chips
5 ounces white candy coating, chopped
1 cup chopped pistachios, toasted, divided
3/4 cup dried cranberries, divided
In a microwave, melt semisweet chips; stir until smooth. Repeat with candy
coating, cooking at 70% power for 1 minute; stir. Microwave at additional 10- to
20-second intervals, stirring until smooth. Stir 3/4 cup pistachios and half of
the cranberries into semisweet chocolate. Thinly spread onto a waxed paper-lined
baking sheet. Drizzle with candy coating. Cut through with a knife to swirl.
Sprinkle with remaining pistachios and cranberries. Chill until firm. Break into
pieces. Store in an airtight container in the refrigerator.
Yield: about 1 pound.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |