Recipes

Christmas Crastachio Crunch

Salty, nutty, and chocolatey, with some added cranberry goodness.

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INGREDIENTS

2 cups (360 grams) of semisweet chocolate chips

1 cup (125 grams) of chopped pistachios

¾ cup (105 grams) of dried cranberries

5 ounces (140 grams) of white candy coating

Red and green sprinkles

SUPPLIES

A microwave-safe bowl

A large baking sheet

A silicone baking mat

A couple of spatulas

A piping bag

DIRECTIONS

In a microwave-safe bowl, microwave the chocolate chips for 30 seconds, then stir. Repeat this process until the chocolate is fully melted and smooth.

Stir in ¾ cup of the toasted pistachios and about half of the dried cranberries.

Spread the chocolate mixture onto your prepared baking sheet. Don’t obsess over making it perfectly even. Just say it’s rustic.

Sprinkle the remaining pistachios and cranberries over the top, then gently press them into the chocolate.

Melt the white candy coating in the microwave using the same 30-second intervals, stirring between each one, until smooth.

Drizzle the melted white chocolate over the bark.

Immediately dust with the red and green sprinkles. Work fast here so the sprinkles actually stick.

Refrigerate until the bark is completely set, about 30 to 45 minutes.

Once it’s firm, cut or break the bark into whatever size pieces you’d like.

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