WHITE CHOCOLATE-CRANBERRY HOLIDAY BARK
Simply because of the volume, I makeshift a large double boiler from a saucepan and a large heat-resistant mixing bowl. Be careful -- the bowl gets hot. However, the recipe can easily be halved.
How to Make WHITE CHOCOLATE-CRANBERRY HOLIDAY BARK
- Spray 1 or more baking sheets with non-stick cooking spray and set aside.
Bring water to a simmer over medium-low in a saucepan. Set a large heat-resistant bowl over the saucepan making sure water doesn't touch the bowl.
- Add chopped white chocolate to bowl and slowly melt, stirring with heat-resistant spatula.
- Just before all the chocolate melts, remove bowl from saucepan stirring vigorously until the chocolate melts completely. Stir in oil until evenly blended.
- Quickly stir in cranberries and pistachios, coating well. Spread chocolate on perpared baking sheet(s) to about 1/2 inch thick. Cool at room temperature to harden. Break into pieces. Store in airtight container.