Cranberry Pistachio White Chocolate

Dessert & Baking
Written By Mari Loewen

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.

Mari Loewen

Mari Loewen is a food writer, home cook, creative strategist, and culinary consultant based in Toronto, Canada.

https://mariloewen.com
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