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Pistachio and cranberry white chocolate bark

Peppermint bark has become a holiday tradition here at GL, but when editor-in-chief Karen Bokram whips it up for guests and gifts, she likes to switch things up for a sophisticated surprise. Her add-ins of choice? Pistachios and cranberries.  But you can choose anything you like, from cookie crumbles to crushed candy, bits of toffee to dried fruit or nuts. Here’s the basic recipe:



1 lb white chocolate

½ cup shelled pistachios

½ cup dried cranberries



1. Line a baking sheet with parchment or wax paper and set aside.


2. In the heat-proof bowl of a double boiler, melt the white chocolate, stirring every so often until completely smooth. Remove from heat and cool slightly, then stir in pistachios and cranberries.


3. Pour the chocolate mixture onto your pan and use a spatula or the back of a spoon to spread it out evenly.


4. Refrigerate until set, or 30 minutes to and hour. Gripping the paper liner, lift the chocolate bark out of the pan and place on a cutting board. Cut into squares or rectangles using a good knife, or break with your hands. 


5. When you’re not gobbling it up, store in an airtight container in the refrigerator. Enjoy!


Tell us, babes: What do YOU like in your chocolate bark?

BY BRITTANY TAYLOR ON 11/15/2012 12:34:00 PM

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