24 ounces semisweet chocolate or white chocolate chips
Instructions
1. Line a baking sheet with foil. In a bowl, combine the pistachios
and cranberries. Measure out half the mixture and set aside.
2. In a bowl set over hot, not boiling, water, melt the chocolate
chips. Remove from the heat and stir in the pistachio-and-
cranberry mixture.
3. Spread the mixture evenly over the baking sheet. Sprinkle the
reserved pistachios and cranberries over the chocolate and use a
spatula to gently press them in. Refrigerate for 30 minutes or until
hardened. Break into uneven pieces.
Each ounce has 140 calories, 8.4 g fat, 18 g carbohydrates (2 g
fiber), She guesses parents won’t have any trouble enlisting the
kids to help with the stirring and rolling and dipping…and, yes,
tasting 2 g protein
Originally Submitted
12/20/2009
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