Ingredients Jump to Instructions ↓

  1. 1 cup shelled pistachio nuts (about 1/2 pound in shell)

  2. 12 ounces semisweet chocolate, chopped

  3. 8 ounces white chocolate, chopped

  4. 3/4 cup dried, sweetened cranberries

Instructions Jump to Ingredients ↑

  1. Heat the oven to 350º and lightly toast the pistachio nuts on a baking sheet, about 10 minutes, stirring occasionally. Let the nuts cool. Melt the semisweet chocolate in the top of a double boiler set over simmering water, stirring until smooth. Or microwave it, in a dry microwave-safe bowl, uncovered, on medium power for 2 to 3 minutes, stirring once. Remove the chocolate from the microwave and stir until smooth. Melt the white chocolate separately, following the same directions. In a small bowl, combine the nuts and cranberries, then stir half of them into the semisweet chocolate. Using a spatula, spread the mixture to about a 1/2-inch thickness on a large cookie sheet. Drop the white chocolate by tablespoonfuls over the dark. With the tip of a butter knife, swirl the chocolates together to create a marbled effect. Sprinkle on the rest of the nuts and berries. Refrigerate the bark for about 1 hour or until firm, then break it into pieces. Store the bark in an airtight container in the refrigerator for up to a month. Makes about 1 3/4 pounds.


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