Seems like all I've been doing is baking, cooking, and eating lately. Can I blame it on the holidays? or pregnancy? That makes it sound a bit more guilt free doesn't it? Its time to start in on the Christmas baking! I'm trying to find some recipes that will be suitcase friendly. That means I'm looking for something that won't melt easily or crumble. If I freeze this white chocolate bark before I put it in my suitcase I think it will hold up nicely. Let me tell you this is the EASIEST recipe I have posted yet. It literally has three ingredients and even an amateur baker can do this. The trickiest part is to not overmelt the chocolate.
Prep Time: 15 minutes (or longer if you have to shell pistachios like I did)
Set Time: 30 minutes
1 lb. white chocolate
½ cup shelled pistachios
½ cup dried cranberries
Line a baking sheet with parchment paper and set aside.
Melt the white chocolate over a double boiler (or in 30-second
intervals in the microwave on 50% power, stirring after each). Once the
chocolate is melted, remove from the heat and let sit for a few minutes
to cool slightly, stirring occasionally. Add the pistachios and
cranberries and stir to combine.
***If your microwave does not have a 50% power level (like mine) you can melt on the stove. Use a small sauce pan and place on the lowest setting possible. Stir occasionally. It will take approximately 10 minutes to melt this way.
Spread the chocolate mixture onto the prepared pan in an even
layer (depending on the size of the pan and how thick you’d like your
bark, you may not need the entire surface of the pan).
Refrigerate for at least 30 minutes, or until set.
Using a sharp knife, cut the bark into pieces. Store in an airtight container in the refrigerator.
Thank you Brown Eyed Baker for this festive holiday treat.
Labels: christmas, recipe, recipe box