Recipe of the day: White chocolate bark

This white chocolate bark combines creamy white chocolate with tart cranberries and crunchy pistachios.

You don’t need to bake it — just melt, mix, and chill. It’s perfect for a quick snack.

ALSO READ: Recipe of the day: Pan-seared veal loin chops

White chocolate bark

Ingredients

• 2 ½ cups white chocolate chips
• ½ cup dried cranberries, roughly chopped, plus more for sprinkling on top
• ½ cup shelled pistachios, roughly chopped, plus more for sprinkling on top

Method

1. Line a quarter sheet pan (9×13) with parchment paper.
2. In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring in between, until completely smooth and melted.
3. Fold in the cranberries and pistachios, making sure they are evenly distributed.
4. Pour the white chocolate mixture onto the prepared sheet pan. Spread it into an even layer using a spatula.
5. Sprinkle extra cranberries and pistachios on top, gently pressing them into the surface.
6. Place the pan in the fridge for about 30 minutes or until the white chocolate fully hardens. Cut or break the bark into 16 pieces and serve at room temperature.
7. Store the bark in an airtight container in the fridge or at room temperature for up to 1 week.

*This recipe was sourced from feelgoodfoodie.net with permission

White chocolate bark

Read more

Recipe of the day: Pan-seared veal loin chops

• Author: Yumna Jawad

Ingredients

Scale 1x2x3x

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• • 2 ½ cups white chocolate chips

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• • ½ cup dried cranberries, roughly chopped, plus more for sprinkling on top

• • ½ cup shelled pistachios roughly chopped, plus more for sprinkling on top

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Instructions

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1. Line a quarter sheet pan (9×13) with parchment paper.
2. In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring in between, until completely smooth and melted.
3. Fold in the cranberries and pistachios, making sure they are evenly distributed.
4. Pour the white chocolate mixture onto the prepared sheet pan. Spread it into an even layer using a spatula.
5. Sprinkle extra cranberries and pistachios on top, gently pressing them into the surface.
6. Place the pan in the fridge for about 30 minutes or until the white chocolate fully hardens. Cut or break the bark into 16 pieces and serve at room temperature.
7. Store the bark in an airtight container in the fridge or at room temperature for up to 1 week.

Notes

1. Roast the pistachios: To get a richer and nuttier flavour, toast the pistachios in the oven or on a pan for 5 minutes.
2. Work fast: Make sure the pistachios and cranberries are chopped and ready to go. You want to work quickly and transfer them to the top of the melted chocolate as soon as it’s ready to keep the consistency runny.
3. Add oil for a more runny consistency: For a smoother, faster pouring consistency, add 1 tablespoon coconut oil or avocado oil white melting.

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