Perhaps the longest recipe name ever, but it’s descriptive so….ok.
Look at those colors! Maybe the prettiest bark I ever did see.
This is one of those non-recipe recipes, but I do provide measurements in case you need a guideline.
White Chocolate Pistachio Cranberry Pretzel Bark
2 bags white chocolate chips
1/3 c. shelled pistachios, roughly chopped
1/2 c. pretzels, broken
1/3 c. craisins
Line a cookie sheet with sides with wax paper (I used a 9×12 for thick bark; larger will just produce a thinner chocolate layer). Melt the white chocolate according to package directions, then pour and level in prepped cookie sheet. Sprinkle toppings over chocolate and lightly press down toppings to help secure in chocolate. Let the chocolate set on the counter or in the fridge for a couple hours until completely cooled and hardened; break/cut into pieces.
It’s a tasty as it is pretty. Creamy, sweet white chocolate, tart and salty.
This “recipe” is so forgiving, as any bark recipe is. It’s basically: melt chocolate, put yummy things on top, cool, break, eat. I wanted a thick chocolate base so I used two bags of chips and my smallest sheet pan, but either use less chocolate chips or a larger pan for a thinner base. The amount of the toppings is totally dependent on the size of the pan you use and how covered you want your chocolate to be – though too many toppings will not stick into the chocolate, eventually. The measurements I provided are pretty accurate to what I used, and after they were all on I lightly pressed down on the top-most toppings to help secure them in the chocolate. Some still got loose when I was cutting it up, but I’m not ashamed to say I was then able to pour the leftovers into my mouth via the wax paper afterwards. Ok, so I’m maybe a little ashamed – the baby made me do it.
Almost too pretty to eat – but not quite. Just take a picture – it will last longer 🙂