White Chocolate Pistachio Bark

• 1 12 cups shelled pistachios, coarsely chopped
• 16 ounces fine quality white chocolate, such as lindt or ghirardelli
• 8 ounces dried cranberries, coarsely chopped

1. Toast the pistachios in the oven at 350 degrees or in a dry skillet on the stovetop; they go from perfect to burnt quickly, so watch closely.
2. Line a baking sheet with aluminum foil and set aside.
3. Chop the chocolate and melt in the top of a double boiler over simmering water, or in the microwave oven, stirring frequently.
4. Stir in the cranberries and pistachios.
5. Pour onto the foil-lined sheet, spreading evenly; chill for 1 hour or until set.
6. Remove from foil and break into pieces.

pistachios, white chocolate, cranberries

Taken from www.food.com/recipe/white-chocolate-pistachio-bark-108675 (may not work)