Cranberry Pistachio Bark

By mangia_g2

Ingredients

• 2 lbs white chocolate
• 1 TB shortening
• 3 cups each shelled unsalted raw pistachios and dried cranberries

Preparation

Step 1

Line a 12x15 baking sheet with parchment. Butter parchment. Chop white chocolate and place with shortening in top of a double boiler. Heat 1 inch of water until steaming in bottom of double boiler. Remove from heat and place chocolate mixture over water. Stir occasionally til mixture is melted and smooth. Remove top of double boiler and set aside. Stir in 2 cups each pistachios and cranberries. Using a flexible spatula, scrape onto buttered parchment and spread 3/8 to 1/2 inch thick. It should almost cover the pan. Sprinkle 1 cup each pistachios and cranberries; gently press into chocolate mixture. Let stand at room temperature until completely firm, 4-6 hours, or overnight. (Can refrigerate at this point, if desired.) Break or cut into pieces. Store in airtight container in cool place up to one month.