CRANBERRY PISTACHIO BARK

By jarren

Ingredients

• 4 cups (1 L) white chocolate dipping wafers
• 1 1/2 cups (375 ml) dried cranberries
• 1 1/2 cups (375 ml) shelled unsalted pistachios (can substitute pecans)
• 1/4 tsp (1 ml) nutmeg

Details

Servings 2

Preparation

Step 1

Line a jelly-roll pan with nonstick foil. Melt dipping wafers in a large heavy saucepan over low hear, stirring frequently until smooth. Remove from heat and stir in cranberries, pistachios and nutmeg until blended. Pour mixture into prepared pan and spread evenly. Refrigerate for 1 hour or until firm. Break bark into pieces. Store in an airtight container in a cool dry place for up to 1 week or freeze for up to 6 weeks.