White Chocolate Bark With Dried Cranberries and Pistachios

Place the white chocolate in the top of a double boiler or into a bowl.

Fill the bottom half of a double boiler with 1 inch of water. Or, if you are using a make-shift double boiler, fill saucepan with enough water so that it is below the level where the bottom of the bowl will be sitting. Heat the water on medium high heat until it begins to come to a light boil (small bubbles will be forming).

Reduce the heat to low. Place the top of the double boiler or bowl, with the white chocolate sits a top the boiling water. Stir the white chocolate gently yet continuously and the white chocolate will begin to melt. Continue stirring until it is mostly melted. Remove the top of the double boiler. Be careful when removing it, as the escaping steam can add moisture which can cause the white chocolate to seize and you could risk burning your hand or arm.

Place the top of the double boiler or bowl on a heat safe surface and gently stir until smooth.

Pour over parchment lined baking sheet and spread with an off-set spatula to a 1/4 inch thickness. Sprinkle the dried cranberries and pistachios evenly over the surface and lightly press down to adhere.

Cool bark completely, about 2 hours, then break into pieces. Place in individual plastic bags or an air tight container for up to one week.