First, cover a medium-sized rimmed baking sheet with parchment paper. Set aside.
Next, roughly chop the pistachios and cranberries, keeping them separate. Set aside.
Chop the chocolate, keeping the white separate from the dark. This will help it to melt faster. Place each of the chocolates into a separate medium-sized microwave-safe bowl.
Microwave one of the bowls of chocolate in 30-second increments, stirring at the end of each one. It may seem a little daunting, but keep doing the 30-second intervals so the chocolate melts slowly. Continue heating and stirring until the chocolate has melted and becomes smooth. Repeat promptly, with the other bowl of chocolate. (Alternatively, you can place a bowl over simmering water on the stovetop.)
Pour the dark chocolate out onto the prepared sheet pan. Use a spatula to help spread it out into a thin layer somewhere between ⅛ and ¼-inch thick. (The chocolate will not spread out to the edges of the pan.
Working quickly, drizzle and dollop the white chocolate over the milk chocolate. Use a toothpick, chopstick, or butter knife to swirl the white chocolate into the dark, until you like the effect you create. Don’t overwork it, or the white chocolate will begin to disappear.
Sprinkle the chocolate with the chopped pistachios and cherries. Very lightly press the nuts and fruit into the chocolate with your finger to ensure they adhere to the chocolate.
Refrigerate the bark until set; about 1 hour.
Remove the bark from the refrigerator and break into small, medium and a few large pieces. Serve immediately or package and gift.For best results, store in a sealed container or divide into small plastic bags inside the refrigerator for ideal freshness.
You can use any variety of nuts and fruits you want to make the bark. This is my favorite combination to share with others.Recipe adapted from Savory Magazine
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