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Preparation Time: 30 minutes
Inactive Prep Time: 1 hour
Cook Time: 5 minutes
Yield: About 1 1/2 pounds

1 lb finely chopped white chocolate
1 1/2 teas. nut of plain oil
1/2 cup dried cranberries
1 1/4 cups shelled pistachio nuts, toasted and papery coating peeled
Equipment: Chocolate thermometer
Tempering the chocolate for the bark requires a double boiler. If you don't have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestel the bowl into the saucepan, allowing a few inches of space to remain btween the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a bakin sheet with foil.

Pour a couple of inches of water into the bottom half of the double boiler and heat over a medium-low to just below a simmer. Put the chocolate in the top half of the doubel boiler and set over the hot water. Slowly, melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise about this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat.

Gourmet Cookies Made Easy

White Chocolate Bark:
Source: FoodNetwork.com

Return bowl to double boiler to maintain heat between 82 and 86 degrees F.

Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.

Quickly stier the fruit and nuts into the chocolate. Spread chocolate mixture out on teh prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.