Homemade Peppermint Bark is a holiday-season staple in our house.
Back in the day it was from Costco or even better – Williams-Sonoma… Until one day I realized how ridiculously easy it would be to make at home and we haven’t gone back to store-bought since!
But… since it’s a teeny-bit early for peppermint bark around here (although I do realize how silly that sounds, since I have been enjoying my eggnog treats for a few weeks now!), I decided to make something a bit more fall-ish to satisfy my bark-craving!
White chocolate, of course, because the Hubs loves white chocolate.
Dried cranberries & orange zest, because I love those…
And roasted pistachios because… well, because I had some in my cupboard and it sounded like a good combo!
All-in-all, I’d say this one is a winner! Definitely pretty and a fun treat to serve guests… this will for sure be on our Thanksgiving table this year!
White Chocolate Cranberry Orange Pistachio Bark Recipe
adapted from brown eyed baker
3 cups good-quality white chocolate chips
1 tablespoon orange zest
1/2 cup dried cranberries
1/4 cup pistachios (shells off, of course!)
Melt the white chocolate chips in the microwave, stirring well every 30 seconds, until smooth.
Stir in the zest, and pour out onto a foil-lined baking sheet, spreading to about 1/4″ thick.
Sprinkle evenly with cranberries, cherries – if using & pistachios and refrigerate for a few hours until completely firm.
Peel off the foil and break into chunks. Store in Tupperware in the fridge!