| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 12 ounces good-quality white chocolate, finely chopped
- 1/3 cup roasted salted shelled pistachios
- 1/3 cup dried cranberries
- 1/4 teaspoon flaky sea salt
Instructions
- Line a rimmed baking sheet with parchment.
- Put 9 ounces of the chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until just melted. Stir in the remaining 3 ounces chocolate and let stand 3 minutes. Stir until completely smooth. If there are still some lumps, microwave in 15-second intervals, stirring well after each, to melt any remaining chocolate, but take care not to heat more than necessary.
- Pour the chocolate onto the parchment and gently spread to a thickness of 1/4 inch. Sprinkle the pistachios and cranberries on top, pressing very lightly so they adhere. Sprinkle with the flaky salt.
- Refrigerate until set, about 20 minutes. Break into pieces and keep refrigerated until ready to serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 547 |
| Total Fat | 32 g |
| Saturated Fat | 17 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 2 g |
| Sugar | 58 g |
| Protein | 7 g |
| Cholesterol | 18 mg |
| Sodium | 195 mg |
Reviews
When I made this I used Trader Joe’s Orange Flavored Cranberries. But it was’t her recipe.
Great
I made it using Valerie’s ingredients the 1st time and it was really good. The 2nd time I drizzled bittersweet chocolate and swirled it around. I also added dried mangos to the topping. It looked fancy with the swirls and wasn’t quite as sweet. I also used white Ghiradelli chips and that helped reduce some of the sweetness. What I like about this is you can switch out the ingredients and make it your own.
Meh. Good recipe – too bad she took this from Ina Garten. I guess it’s a compliment to Ina, but come on…