SO GOOD. And SO easy! And I actually had enough that I can take some extras with me to give to the poor people who didn't sign up for the cookie exchange, AND take some to work AND still have some for us at home. They're so festive with the white, red & green!
Cranberry Pistachio Bark
500 grams quality white chocolate
250 ml. dried cranberries
240 ml. unsalted shelled pistachios
Roast pistachios at 180C for 5-7 minutes. Set aside to cool. Melt chocolate in the top of a double boiler or on low heat (keep an eye on it so it doesn't burn). Stir cranberries and pistachios into melted chocolate. Pour onto foil-lined (25 x 38 cm) edged cookie sheet. Refrigerate for at least 1 hour, then break into pieces. Makes about 750 grams.
I made 2 batches, and used an extra small bag of pistachios and cranberries each, and another 100 grams of white chocolate. I had to make 72 cookies, but since this was broken into pieces like brittle, I had probably twice that. It makes a LOT of cookies! De-double-licious!