Pistachio Cranberry Bark
PREP: 20 min. + chilling MAKES: about 1 lb. (16 pieces)
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
1 cup chopped pistachios,
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.