This bark makes a lovely holiday gift from the kitchen. Fill a plate or cup with candy, then gather up clear cellophane around it and tie with red and green ribbons.
—SUSAN WACEK PLEASANTON, CA
PREP: 20 MIN. + CHILLING • MAKES: ABOUT 1 POUND
2 cups (12 ounces) semisweet chocolate chips
5 ounces white candy coating, chopped
1 cup chopped pistachios, toasted, divided
3/4 cup dried cranberries, divided
1. In a microwave-safe bowl, melt semisweet chips; stir until smooth. Repeat with white candy coating.
2. Stir 3/4 cup pistachios and half of the cranberries into semisweet chocolate. Thinly spread onto a waxed paper-lined baking sheet. Drizzle with candy coating.
3. Cut through with a knife to swirl. Sprinkle with remaining pistachios and cranberries. Chill until firm. Break into pieces. Store in an airtight container in the refrigerator.