1 pound white chocolate, chopped

1 cup dried cranberries

1 cup pistachios, shelled


1. In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Stir in cranberries and pistachios

2. Pour onto foil-lined baking sheet; using palette knife or rubber spatula spread into 12- x 9- inch (30 x 23 cm) rectangle.

3. Refrigerate for at least 1 hour or until hardened. Break into pieces.

4. Yield: 32 pieces

See more: Chocolate, Dessert, North American

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