Winter White Candy Bark | Marlene Maurer – Lakewood, Colo. |

Winter White Candy Bark | Marlene Maurer – Lakewood, Colo.

1 pound white chocolate
1/3 c. dried cranberries
1/4 c. pistachios, shelled
1 tsp. flaky sea salt

Coat a 9 x 12-inch rimmed baking sheet with nonstick cooking spray.
Line with parchment and set aside.
Set up a double boiler by filling a saucepan with an inch of water and nestling a heat-proof bowl inside of it, making sure the bottom of the bowl doesn’t touch the water.
Bring the water to a gentle simmer and add the white chocolate to the bowl.
Stir until melted and smooth.
Remove from heat.
Quickly pour the melted white chocolate onto the prepared baking sheet and top with the dried cranberries, pistachios and sea salt.
Refrigerate until firm, about 90 minutes.
Break into big pieces and store in an airtight container.

Support Local Journalism

Readers like you make the Fence Post’s work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.


Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.