- Prep Time
- Makes about 2 cups.Servings
- 16 oz good quality white chocolate
- 1 cup dried cranberries
- 1 cup salted pistachios, shelled, roasted
Melt chocolate in double boiler, let cool to room temperature. Add pistachios and cranberries and mix well. Pour onto parchment-lined cookie sheet. Spread out with spatula to 1/4-inch thickness and chill in refrigerator until hardened. Remove and break into pieces.