Pistachio-Cranberry Chocolate Bark
By: Dorothy Williams
24oz White Chocolate or almond bark
1 1/3 c dried cranberries
9 oz Shelled Pistachio Nuts
Line Large cookie sheet with non-stick foil. Melt chocolate in microwave in one-minute intervals. Stir in the cranberries and nuts. Pour onto cookie sheet and spread evenly. Cool completely. Break into pieces.
*Options: You can use any kind of nuts and dried fruit, chop as needed.