White Chocolate Cranberry Pistachio Orange Bites

Julia Ferguson


I got the basic recipe from betterrecipes.com. It did not include orange. I wanted to kick up the flavor just a bit and had a container of candied orange peel in the fridge. Wow, the orange did inhance the flavor. The original recipe said to pour into a 11x17 pan . I decided to spoon into paper candy cups. These are going into my Christmas candy boxes this year.


★★★★★ 3 votes

Stove Top


  • 2 - 20 oz
    pkgs vanilla candy coating (such as candyquick)
  • 2 1/2 c
    dried cranberries
  • 1 c
    shelled, pistachios
  • 1/4 c
    candied orange peel, small dice

How to Make White Chocolate Cranberry Pistachio Orange Bites


  1. If using paper candy cups, set cups out onto a rimmed cookie sheet; set aside. Measure out cranberries, pistachios and orange peel; set aside.
  2. Break up and place vanilla coating in top of a double boiler. Over low heat begin to melt coating, stirring often. Do not let steam or water come in contact with the vanilla coating. Do not let the water in bottom of pan come to a boil.
  3. Once coating is melted, stir in cranberries, pistachios and orange peel. Stir until throughly combined. Remove top pan from bottom pan, using a small bowled spoon (I like using 2 iced tea spoons) scoop a small amount and drop into paper candy cups. Candy can be refridgerated to set candy. Bring to room temperature for 30 minutes before removing lid or any covering.
    My candy firmed up before I was finished spooning into cups. Store in air tight container with waxed paper between layers.

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