Friday, October 2, 2015


adapted from  :  Barefoot Contessa - Ina Garten/AFC...
tried by   :   zaralovebaking; delicious...

Ingredients :

1/2  cup  whole shelled salted pistachios  (I use salted cashew nuts)
 16  ounces, finely chopped good quality white chocolate (I use Beryl White Chocolate Compound)
1/4  cup  dried cranberries
1/4  cup  medium-diced dried apricots

Method :

1.  Preheat the oven to 350'F.  Using a pencil, draw an 8-by 10-inch rectangle on a piece of parchment paper.  Then turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.

2.  Place the pistachios in one layer on another sheet pan and bake for 8 minutes.  Set aside to cool.

3.  Melt the chocolate until smooth over a pan of simmering water.  Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle.  Sprinkle the top evenly with the cooled pistachios, the cranberries and apricots.  Press the nuts and fruits lightly so that they will set in the chocolate.  Set aside for at least 2 hours until firm or refrigerate for 20 minutes.  Cut or break the bark in 16 pieces and serve at room temperature.

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