- Portion size 32 servings
- 1 lb white chocolate chopped
- 1 cup dried cranberry
- 1 cup pistachio nut shelled
In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Stir in cranberries and pistachios. Pour onto foil-lined baking sheet; using palette knife or rubber spatula spread into 12- x 9- inch (30 x 23 cm) rectangle.
Refrigerate for at least 1 hour or until hardened. Break into pieces.