Hello merrymakers! Constance here! If you’re anything like me, you’re in full scramble mode. It’s Monday and that means you have less than one week until THE day of gifting. No matter how hard I try and how much I plan, I’m always working, shopping, cooking up until the last minute. Wasn’t it Steve Jobs that said the best work is done under pressure? No? Well….someone did, and I’m sticking to that nugget of wisdom!
And friends, if you’re in the same boat, this recipe is clutch. Total prep time? About 10 minutes. Total time? About 8 hours. BUT 7.5 hours of that is spent in your refrigerator which means this little recipe is foolproof! And better news? It’s truly so, so good. And it just to happens to be red, white, and green!
-18 oz. good white chocolate-2 tablespoons almond extract-1 cup chopped unsalted pistachios-1 cup chopped dried cranberries
-Line two large baking sheets with parchment paper.-In a medium sized saucepan, heat chocolate on low until melted. Stir often.-Once melted, add almond extract and whisk until smooth.-Remove from heat and add all but 1/2 cup of pistachios and 1/2 cup of cranberries.-Pour chocolate mixture into prepared pans.-Sprinkle the remaining pistachios and cranberries evenly on both prepared pans.-Refrigerate bark for at least one hour (preferably overnight) until firm.-Remover from refrigerator, cut into squares, and serve.