Pistachio White Chocolate Bark

# What you’ll need:

→ Chocolate

01 - 14 oz high-quality white chocolate, chopped

→ Nuts

02 - 2.8 oz shelled pistachios, roughly chopped

→ Dried Fruit

03 - 2.1 oz dried cranberries, chopped

04 - 1.4 oz dried apricots, chopped

# Steps:

01 - Line a baking sheet with parchment paper.

02 - Place the chopped white chocolate in a heatproof bowl. Melt gently over a pan of barely simmering water using a double boiler method, stirring occasionally, until smooth. Alternatively, microwave in 30-second bursts, stirring between each interval, until fully melted.

03 - Pour the melted chocolate onto the prepared baking sheet. Use a spatula to spread it evenly into a rectangle approximately 0.4 inches thick.

04 - Immediately sprinkle the chopped pistachios, cranberries, and apricots evenly over the chocolate. Gently press them in with the spatula to ensure they adhere properly.

05 - Leave at room temperature for 1 hour, or refrigerate for 20-30 minutes, until completely set.

06 - Break or cut into pieces and store in an airtight container.

# Cooking tips:

01 -

It requires almost no technique—just melting, spreading, and letting gravity do the rest.
Your kitchen smells like a luxury chocolate shop for an hour, and people think you spent all day making it.
It breaks into naturally irregular shards that somehow taste even better than uniform pieces.

02 -

The chocolate will look set on top but still soft underneath—wait the full time or it'll snap unevenly and the nuts will scatter when you break it.
Humidity affects this more than you'd think; on damp days it takes longer to set, so don't judge by appearance alone.

03 -