If you’re like me, you have your standard Christmas Cookie repertoire. Among my tried and true cookies are Aunt Edna’s Pizelle’s, traditional Almond Biscotti and Cappuccino Biscotti, Meringue Cookie Kisses, Chocolate Chips, and of course, my mom’s Butter Cookies. Every year I say I’m gonna simplify and cut down on my baking and every year I seem to add something new.
This year, I developed this recipe for Cranberry and PIstachio Holiday Bark for I Can’t Believe It’s Not Butter! It’s super easy, festive and delicious and now, it’s going on my cookie trays. Pistachio, cranberries and coconut give this bark its fun Christmas look and they make the bark delicious. Flakey coconut, crunchy pistachios and tart chewy cranberries deliver great flavor and lots of texture.
I used white and dark chocolate but use whatever type of chocolate you like. This bark is super easy to make and can be stored in the fridge for a few weeks.
- 12 oz. vegan white or dark chocolate
- ¼ cup I Can’t Believe It’s Not Butter!® It’s Vegan
- ½ cup dried cranberries
- ½ cup shelled pistachios
- 2 Tbsp. sweetened flaked coconut
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Line baking sheet with parchment paper and set aside. Melt chocolate over double boiler. Once chocolate is melted, stir In I Can’t Believe It’s Not Butter!® It’s Vegan until smooth. Add half the pistachios and cranberries and stir to combine.
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Spread chocolate mixture onto prepared pan in even layer. Sprinkle with remaining cranberries, pistachios and coconut.
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Refrigerate for at least 30 minutes, or until set.
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Using a sharp knife, cut bark into pieces. Store in an airtight container in the refrigerator.
