White Chocolate Cranberry Pistachio Bark

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White chocolate cranberry pistachio bark is quick-to-make, easy recipe for bark. Tay likes to make bark so she volunteered to show you how it's made. We also call this Valentine's Day candy bark because that was the original theme with this recipe.

White Chocolate Cranberry Pistachio Bark
by Tay & Dionne Baldwin

Ingredients:
2 cups of good quality white chocolate chips
1 cup of chopped red melting chips
½ cup salted pistachios
½ cup dried cranberries
little round pearl candies, you can find them in the sprinkle aisle

Measure out the ingredients ahead of time, including the white chocolate and melting chips. Place those in separate microwave safe bowls.
Lay out a piece of parchment paper for your bark. If you need to move your bark before you cut it after it sets, place the parchment paper on a cookie sheet.
Microwave your white chocolate for 30 seconds at a time or less until soft enough to stir. Begin to stir until completely melted, heating for a few more seconds if needed. Stir them after each increment to see how melted they are. When they are mostly melted, you should be able to stir them and the rest of the chips will smooth out as you stir. If you need to, microwave for a few seconds more. My microwave takes about a minute but yours may be different. You don’t want to overheat them.
Next, microwave the red melting chips for 30 seconds at a time or less until soft enough to stir until completely melted.
Spread white chocolate onto the parchment paper, spreading out evenly with a spatula.
Then drop melted red melting chips in four piles on top of the white chocolate.
Pat each red pile down gently to slightly flatten the red.
Using a toothpick make pretty swirls. Begin to swirl horizontally, dragging the toothpick the entire length of the white chocolate.
Next swirl vertically, making a beautiful design in the melted white chocolate.
Sprinkle with dried cranberries, pistachios and pearl candies.
Let the bark set for at least 2 hours or until it hardens.
Cut the bark carefully with a knife. I recommend transferring to a cutting board.
Enjoy!