By Rosie Hawthorne on December 16, 2019
For your Christmas baking pleasure, I’d like to share some of my tried and true Christmas recipes. This nut and berry bark is one of everybody’s favorite Christmas treats. And for the record, I would recommend doubling the recipe. You’ll be glad you did.
Pistachio and Cranberry Bark
Heat oven to 350°.
Place pistachios on a baking sheet and bake for 10 minutes, stirring occasionally. Do not overcook, or the nuts will lose their bright green color. Remove from oven and cool completely.
Place a steamer basket in a medium saucepan with 1/2 inch of water in it. Bring to boil. Add cranberries, cover, and steam 3-4 minutes, until soft. Transfer berries to paper towels and blot dry.
Let cool completely.
Place white chocolate in a heatproof bowl set over simmering water. Be sure not to let any water drops in the chocolate. It will seize up. Stir chocolate occasionally until it’s completely melted and smooth. Reserve 2-3 TB each cranberries and the greenest pistachios.
Stir remaining nuts and berries into white chocolate. Scrape onto a 10 x 14 baking sheet lined with parchment paper. Using an offset spatula, evenly spread mixture to sides of pan. Sprinkle reserved nuts and cranberries over top. Refrigerate until hardened, 20-30 minutes.
Break bark into pieces.