http://www.munchinwithmunchkin.com/wp-content/uploads/2011/11/chocolate_cran_pistachio_bark-1-2.jpg?w=650
(Picture is so large that I put it here just as a link.)
1 cup white chocolate
candy melts
1 cup dark chocolate candy melts
½ cup pistachios
½ cup
dried cranberries
wax paper
Line a cookie sheet with wax paper. Set
aside.
Place dark chocolate melts in a medium microwavable bowl.
Microwave on medium power for 30 seconds. Stir mixture and continue to microwave
for 30 second intervals until chocolate is completely melted.
Reserving
about two tablespoons, pour dark chocolate onto prepared cookie sheet and spread
over surface with a spatula. Place cookie sheet in the refrigerator to
harden.
In the meantime melt white chocolate melts using the same 30
second interval method. Once completely melted stir in pistachios and
cranberries.
Pour the white chocolate mixture over the hardened dark
chocolate on the cookie sheet. Dip a spatula into the reserved dark chocolate
and drizzle over the top of the bark to decorate.
Return cookie sheet to
the refrigerator until the bark has hardened.
Once completely cooled and
hardened remove from the fridge and break apart into pieces.
Store in a
sealed container in a cool dark place so it does not melt.
* Note: If you
can´t find dried cranberries, use instead some dried fruits like apricots,
cutting to small pieces.
(Picture is so large that I put it here just as a link.)
1 cup white chocolate
candy melts
1 cup dark chocolate candy melts
½ cup pistachios
½ cup
dried cranberries
wax paper
Line a cookie sheet with wax paper. Set
aside.
Place dark chocolate melts in a medium microwavable bowl.
Microwave on medium power for 30 seconds. Stir mixture and continue to microwave
for 30 second intervals until chocolate is completely melted.
Reserving
about two tablespoons, pour dark chocolate onto prepared cookie sheet and spread
over surface with a spatula. Place cookie sheet in the refrigerator to
harden.
In the meantime melt white chocolate melts using the same 30
second interval method. Once completely melted stir in pistachios and
cranberries.
Pour the white chocolate mixture over the hardened dark
chocolate on the cookie sheet. Dip a spatula into the reserved dark chocolate
and drizzle over the top of the bark to decorate.
Return cookie sheet to
the refrigerator until the bark has hardened.
Once completely cooled and
hardened remove from the fridge and break apart into pieces.
Store in a
sealed container in a cool dark place so it does not melt.
* Note: If you
can´t find dried cranberries, use instead some dried fruits like apricots,
cutting to small pieces.
