Food recipes
Pistachio-Cranberry-Candied Orange Bark
Pistachio-Cranberry-Candied Orange Bark Ingredients: spartan, real semi-sweet chocolate baking chips, nuts, pistachio nuts, raw cranberries, dried, sweetened orange juice, raw Directions: Line a baking sheet with foil...
Pistachio-Cranberry-Candied Orange Bark
Ingredients:
spartan, real semi-sweet chocolate baking chips,
nuts, pistachio nuts, raw
cranberries, dried, sweetened
orange juice, raw
Directions:
Line a baking sheet with foil, shiny-side up; smooth out the creases.
Make sure all your tools are dry.
Chop the white chocolate into 1/2-inch pieces with a large knife.
Place all but 1 cup of the chopped chocolate in a microwave-safe bowl.
Microwave 30 seconds, then stir with a rubber spatula.
Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total.
Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny.
Don't worry if there are a few small unmelted pieces.
Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
Press the pistachios, cranberries and candied orange peel into the chocolate, arranging them so each bite has a mix of flavors and textures.
Let the bark harden completely at room temperature, about 1 hour.
(If the room is warm, you may need to freeze the bark for a few minutes.)
Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
Photograph by Levi Brown
Ingredients:
spartan, real semi-sweet chocolate baking chips,
nuts, pistachio nuts, raw
cranberries, dried, sweetened
orange juice, raw
Directions:
Line a baking sheet with foil, shiny-side up; smooth out the creases.
Make sure all your tools are dry.
Chop the white chocolate into 1/2-inch pieces with a large knife.
Place all but 1 cup of the chopped chocolate in a microwave-safe bowl.
Microwave 30 seconds, then stir with a rubber spatula.
Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total.
Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny.
Don't worry if there are a few small unmelted pieces.
Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
Press the pistachios, cranberries and candied orange peel into the chocolate, arranging them so each bite has a mix of flavors and textures.
Let the bark harden completely at room temperature, about 1 hour.
(If the room is warm, you may need to freeze the bark for a few minutes.)
Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
Photograph by Levi Brown