Imagine a dessert that combines the creamy richness of white chocolate with the vibrant crunch of pistachios and the tangy burst of cranberries - a treat so irresistible, it'll have your taste buds dancing with joy! This Pistachio Cranberry White Chocolate Bark is not just a recipe; it's an experience that transforms simple ingredients into a gourmet masterpiece in just minutes. Whether you're looking to impress guests or treat yourself to a luxurious homemade confection, this bark is your ticket to dessert heaven.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 12 oz white chocolate, chopped
- 1/2 cup dried cranberries
- 1/2 cup shelled pistachios
Instructions
- Line a rimmed baking sheet with parchment paper, ensuring the paper is smooth and flat to create an even surface for the bark.
- Create a double boiler by placing a heat-safe glass bowl over a pot of barely simmering water. Make sure the bottom of the bowl does not touch the water.
- Chop the white chocolate into small, uniform pieces to ensure even melting. Add the chocolate to the glass bowl and stir gently with a silicone spatula as it melts.
- Continuously stir the white chocolate until it is completely smooth and has no lumps, taking care not to overheat or burn the chocolate.
- Remove the melted white chocolate from heat and let it cool for 2-3 minutes to slightly thicken, which will help prevent ingredients from sinking.
- Roughly chop the pistachios and measure out the dried cranberries, keeping them ready to sprinkle.
- Pour the melted white chocolate onto the prepared parchment-lined baking sheet, using a spatula to spread it into an even, rectangular shape about 1/4 inch thick.
- Immediately sprinkle the chopped pistachios and dried cranberries evenly over the melted chocolate, gently pressing them down to ensure they adhere.
- Place the baking sheet in the refrigerator and chill for 10-15 minutes, or until the chocolate is completely set and firm.
- Once hardened, break or cut the bark into irregular pieces using your hands or a sharp knife.
- Store the bark in an airtight container between layers of parchment paper in the refrigerator for up to one week.
Tips
- • Use high-quality white chocolate for the best flavor and smooth melting • Ensure your chocolate melts slowly and gently to prevent burning • Chop ingredients uniformly for an even distribution of flavors • Use a room temperature baking sheet to help the chocolate set evenly • Work quickly when spreading and topping to prevent the chocolate from hardening • For a professional look, use a offset spatula to spread the chocolate smoothly • Let the bark come to room temperature before breaking to prevent cracking • Store in a cool, dry place to maintain the perfect texture and prevent chocolate bloom
Nutrition Facts
Calories: 128kcal
Carbohydrates: 15g
Protein: 2g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 4mg
