Pis­ta­chio Cran­berry Bark

PREP: 20 min. + chill­ing MAKES: about 1 lb. (16 pieces)

Simple & Delicious - - SIMPLY CLASSIC - —Su­san Wacek, Pleasan­ton, CA

I picked up this bark recipe at a Christ­mas sweets swap hosted by a woman in my Bi­ble study group. My fam­ily, friends and I think it’s ab­so­lutely di­vine. Even my dad loves it, and he’s not big on candy.

2 cups (12 oz.) semisweet

choco­late chips

1 cup chopped pis­ta­chios,

toasted, di­vided

³/4 cup dried cran­ber­ries, di­vided 5 oz. white candy coat­ing, melted

1. In a mi­crowave-safe bowl, mi­crowave choco­late chips un­til melted; stir un­til smooth. Stir in

3/4 cup pis­ta­chios and half of the cran­ber­ries; spread onto a waxed pa­per-lined bak­ing sheet. Driz­zle with melted candy coat­ing. Cut through lay­ers with a knife to swirl.

2. Sprin­kle with the re­main­ing pis­ta­chios and dried cran­ber­ries. Re­frig­er­ate un­til firm.

3. Cut or break into pieces. Store in an air­tight con­tainer in the re­frig­er­a­tor.

PER PIECE 215 cal., 12g fat (6g sat. fat), 0 chol., 36mg sod., 28g carb. (24g sug­ars, 2g fiber), 3g pro.

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