Cranberry-Pistachio Bark

Cranberry-Pistachio Bark Recipe
James Carrier
Cranberry-Pistachio Bark is a unique take on a holiday favorite. This treat is a great gift and has a festive look with the pops of red and green.
Makes about 3 3/4 pounds


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butter parchment
2 pounds white chocolate
1 tablespoon solid vegetable shortening
3 cups shelled unsalted raw pistachios
3 cups dried cranberries


1. Line a 12- by 15-inch baking sheet with cooking parchment; butter parchment. Chop 2 pounds white chocolate and place with 1 tablespoon solid vegetable shortening in a heatproof bowl that will nest in a 3- to 4-quart pan. Heat 1 inch of water in the pan just until steaming. Remove from heat and place bowl over water (bowl shouldn't touch water). Stir occasionally just until mixture is melted and smooth. Remove bowl from over pan.

2. Stir in 2 cups each shelled unsalted raw pistachios and dried cranberries. Using a flexible spatula, scrape mixture onto buttered parchment and spread 3/8 to 1/2 inch thick (mixture should almost cover sheet). Sprinkle with 1 more cup each pistachios and dried cranberries; gently press into white chocolate.

3. Let stand at cool room temperature (see notes) until completely firm, 4 to 6 hours, or overnight. Break or cut bark into pieces. Store airtight in a cool place up to 1 month.

Nutritional analysis per ounce.

Created date

May 2004

Nutritional Information

Calories 141
Caloriesfromfat 48 %
Protein 1.3 g
Fat 7.5 g
Satfat 4.2 g
Carbohydrate 16 g
Fiber 1 g
Sodium 22 mg
Cholesterol 0.2 mg