| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 15 min |
| Yield: | 16 pieces |
Ingredients
- 1/2 cup whole shelled salted pistachios
- 16 ounces good white chocolate, finely chopped
- 1/4 cup dried cranberries
- 1/4 cup medium-diced dried apricots
Instructions
- Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn’t get onto the chocolate and place it on a sheet pan.
- Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
- Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)
- Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 299 |
| Total Fat | 17 g |
| Saturated Fat | 9 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 1 g |
| Sugar | 32 g |
| Protein | 4 g |
| Cholesterol | 10 mg |
| Sodium | 41 mg |
Reviews
This is so easy and it looks awesome!!
Perfect take away for guest at dinner party!!
Perfect take away for guest at dinner party!!
Can this be frozen? If not, how long can it stay?
This was absolutely delicious and amazingly simple!! Because I had it on hand, I used dried sour cherries from my tree (if you have the room, plant a sour cherry tree, trust me!) and unsalted roasted almonds into the melted white chocolate and stirred it until everything was mixed and coated and then poured it onto a baking sheet and let cool for several hours. Divine!
Easy and delicious
This recipe is so simple, but oh so lovely! I change my toppings up depending on what I have on hand. This time it’s pecans, candied orange rind, and candied ginger!
This is a great hostess/host gift!
Would it still work if I swirled-in some melted dark chocolate? (I’ve never worked with melted white chocolate before)
Ina, I have a severe allergy to stone fruits; one more “hit” and it could mean my life. What can I use in place of the apricots… perhaps mango, papaya, something citrus or berry-wise would be really good. What would you recommend?
Easy to make and tastes very good. I bought pre-roasted salted pistachios because I usually burn nuts when roasting. I think in future I’d use another nut than salted pistachio and cut it a bit smaller. I like the idea of dried cherries as well.
I make this every Christmas to give to neighbors & co-workers. Always a big hit!