I picked up this bark recipe at a Christmas sweets swap hosted by a woman in my Bible study group. My family, friends and I think it's just divine. Even my dad, who's not big on candy, loves it. —Susan Wacek, Pleasanton, California
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2 cups semisweet chocolate chips
1 cup chopped pistachios, toasted, divided
3/4 cup dried cranberries, divided
5 ounces white candy coating, melted
In a microwave-safe bowl, microwave chocolate chips until melted; stir until smooth. Stir in 3/4 cup pistachios and half of the cranberries; spread onto a waxed paper-lined baking sheet. Drizzle with melted candy coating. Cut through layers with a knife to swirl.
Sprinkle with the remaining pistachios and cranberries. Refrigerate until firm.
Cut or break into pieces. Store in an airtight container in the refrigerator.