White Chocolate, Pistachio, and Apricot Bark Recipe – Sunset Magazine
White Chocolate, Pistachio, and Apricot Bark | Sunset Magazine - Brightly colored toppings on easy-to-make chocolate bark perfect for any occasion.
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Cooking tools:
- Instant-read thermometer
- Offset spatula
- Baking sheet
- Parchment paper
- Double boiler
- Mixing bowl
- Saucepan
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Stove
- Refrigerator
Ingredients
- 1 pound white chocolate bars, chopped, plus 4 oz. of the same chocolate, broken into 2 large pieces
- 1/3 cup roasted salted shelled pistachios
- 1/3 cup dried cranberries
- 1/3 cup chopped dried apricots (preferably Blenheim)
- 3/4 teaspoon flake sea salt
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