• Ingredients
  • 12 oz. white baking chips
  • 1/2 cup shelled, salted pistachio nuts, whole
  • 1/2 cup dried cranberries

Prepare a sheet pan with parchment paper, a silpat, or grease/butter.

In a microwave-safe bowl, using 30-second increments in your microwave, melt the baking chips until smooth, stirring well after each increment. Stir in the nuts and cranberries. Spread onto prepared sheet pan, as thin as you can without leaving any holes. Place into the refrigerator, or out on a countertop, until it’s hard. Remove to a cutting board and slice or break apart into serving-size pieces. Yum.

NOTES: Make sure to separate your dried cranberries so that they’re not in clumps when you stir them into the baking chips. I had a 1-lb. bag of white chocolate chips the first time and I used chopped dried cherries and lightly salted pistachios. It was great. The next time I had the ingredients I’ve listed above. The recipe is very forgiving, you don’t need the exact measurements. The add-in amounts should be to your taste, as long as you can spread the mixture out on a sheet pan. I live in a cold climate, so leaving the candy out on the countertop to harden works just fine, but you may have trouble if it’s too warm in your kitchen.