Nut and Berry Bark
By: Anonymous
Published: Sunday, December 6, 2009 - 1:14am

Ingredients




1 1/2 cups Shelled pistachios, (8 ounces)
1 1/2 cups Dried cranberries, (6 ounces)
1 1/4 pounds High-quality white chocolate, finely chopped

Preparation

1 Shell pistachios. If desired, rinse and dry thoroughly to remove salt. 2 Steam cranberries in steamer basket or metal colander over 1/2-inch of boiling water in a medium saucepan for 3-4 minutes until softened. Blot berries dry in paper towels and cool. Reduce heat under saucepan to medium low to keep water simmering. 3 Place 3/4 of the chopped chocolate in a medium heat-proof bowl and set over simmering water. Use a rubber spatula to stir occasionally, until chocolate is almost melted, about 4 minutes. Add remaining chocolate and stir until smooth. Insert candy thermometer into chocolate and set aside to cool at 83 degrees F., stirring occasionally. 4 Line a large baking sheet with parchment or foil. Set aside. Reserve 2 tablespoons each of the cranberries and the greenest pistachios. Stir the remainder into the chocolate and scrape the mixture onto the lined baking sheet. Use a metal palette knife to spread it into a 10-inch by 4-inch rectangle, about 3/8-inch thick. Scatter reserved nuts and berries over surface and press lightly. Refrigerate 20-30 minutes until hardened. Break into large pieces. Store in an airtight container for up to 1 week. 5 Makes 2 pounds 6 An easy and delicious offering from "Food and Wine," this white chocolate studded with red cranberries and green pistachios makes a stunning holiday gift.