Cranberry Pistachio White Chocolate
Recipe Mari Loewen, Photography Ross Cornish
Ingredients
16 oz good quality white chocolate
1 cup dried cranberries
1 cup salted pistachios, shelled, roasted
Preparation
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. Makes about 2 cups.
