White Chocolate Holiday Bark with Pistachios and Cranberries
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 10 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 16 ounces (1 lb) high-quality white chocolate (chopped bars or chips)
- 1/2 cup shelled pistachios, roughly chopped
- 1/2 cup dried cranberries
- 1/4 teaspoon flaky sea salt
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat. This ensures the chocolate won’t stick and makes it much easier to remove once it has hardened.
- Place the white chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring well between each session. Stop heating as soon as the chocolate is smooth and completely melted. Be careful not to overheat, as white chocolate can burn easily.
- Pour the melted chocolate onto the prepared baking sheet. Use an offset spatula or the back of a large spoon to spread it into an even layer, about 1/4 inch thick. You don’t need to cover the whole pan; just make a nice rectangle shape.
- While the chocolate is still wet, evenly sprinkle the chopped pistachios and dried cranberries over the top. Lightly press them into the chocolate with your fingers so they stay in place. Finish with a light sprinkle of flaky sea salt.
- Place the baking sheet in the refrigerator for at least 1 hour, or until the chocolate is firm and completely set.
- Once the bark is hard, peel it off the parchment paper. Use your hands to break it into irregular, rustic pieces, or use a sharp knife for more uniform triangles.