INGREDIENTS

Makes 1-3/4 pounds

1 C shelled pistachios
12 oz semisweet chocolate, chopped
8 oz white chocolate, chopped
3/4 C dried sweetened cranberries

Heat oven to 350°F and lightly toast pistachios on a baking sheet for about 10 minutes, stirring occasionally. Let cool.

In the microwave using a dry microwave-safe bowl, melt the semisweet chocolate, uncovered, on medium power for 1 minute; stir thoroughly. Continue heating at 50% power for 30-second intervals until smooth. Using a separate bowl, melt white

chocolate in the same manner.

Line a large cookie sheet with parchment paper or a very light coating of cooking spray. In a small bowl, combine the nuts and cranberries; add half of them to the semisweet chocolate. With a spatula, spread the nut mixture to about a 1/2" thick on cookie sheet. Using a tablespoon, drop the white chocolate over the dark. With the tip of a butter knife, swirl the chocolates together to create a marbled effect. Sprinkle with remaining nuts and berries.

Chill bark for about 1 hour or until firm, then break into pieces. Can be refrigerated in an airtight container for up to a month.

Tips & Timesavers...

• Try other variations using pretzels, peanuts, cashews, raisins, coconut, mini marshmallows or cookie pieces.

• Package the finished candy in clear cellophane bags tied with festive ribbons for a home-made holiday gift.