White Chocolate Bark with Pistachios and Cranberries

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Servings: 12 Prep: 15 min Cook: 40 min Dairy Free Gluten Free Low Carb Paleo Pescetarian Vegetarian Freezable Immersion Blender Kids Stovetop Vegetarian Added 30 days ago Updated 30 days ago

White Chocolate Bark with Pistachios and Cranberries

Ingredients

2 cups cocoa butter 1 vanilla bean, optional ¾ cup honey 1 teaspoon vanilla ½ cup pistachios ½ cup dried cranberries

Instructions

1. Prepare a jelly roll (lipped baking pan) with a sheet of parchment paper.

2. Melt the cocoa butter in a double boiler (you can make this by placing a metal or pyrex bowl over a saucepan of boiling water). Scrape vanilla beans from pod.

3. When liquified, remove cocoa butter from heat, add the raw honey, vanilla extract, and vanilla seeds and whisk until smooth.

4. Allow to cool in the fridge, whisking frequently and keeping watch until the mixture begins to congeal.

5. Using an immersion blender, blend while the cocoa butter is still soft.

6. You should now have a thick, almost pourable, definitely spreadable chocolate.

7. Stir in the pistachios and cranberries and spread into an even layer on the parchment prepared sheet.

8. Chill in fridge until firm.

9. Cut or break the bark into 1 – 2 inch pieces and serve. Store in an airtight container in the fridge.