Description
A thin white-chocolate slab topped with chopped pistachios and dried cranberries, chilled and broken.
Ingredients
Scale
- 16 oz White chocolate baking bars with cocoa butter, chopped
- 3/4 cup Unsalted shelled pistachios, coarsely chopped
- 3/4 cup Dried sweetened cranberries
- 1/8 teaspoon Flaky salt (optional)
Instructions
- Line 9-by-13-inch rimmed tray with parchment. Measure ¾ cup coarsely chopped unsalted pistachios and ¾ cup dried cranberries; finely chop 16 oz cocoa-butter white chocolate.
- Melt chocolate in completely dry microwave-safe bowl in 15–20-second bursts, stirring after each until almost melted; use residual heat to finish.
- Spread across lined tray, immediately scatter pistachios and cranberries and press lightly. Add optional ⅛ tsp flaky salt only if using.
- Refrigerate level tray approximately 60 minutes until firm; lift, break or cut into about 18 pieces and separate with parchment for cool storage.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 60 minutes, included in the total.
Untested estimate for chopping, gentle microwave melting and one-hour refrigerator set; actual brand and thickness may change it.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 60 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: One of approximately 18 irregular pieces; actual weight pending