White Chocolate & Orange Bark with Cranberries, Ginger, and Pistachios

My mother was always the lady who had all her shopping accomplished by Thanksgiving.  My father was the man who waited until Christmas Eve.  Their daughter fell somewhere in the middle.  

With one gift left to buy and a few tokens left to wrap, I have not quite completed my preparations for the big day.  

Honestly, I like a bit of the last minute hustle and bustle.  Being organized and on top of things is not as important to me around Christmas time.  I like having a few packages to wrap on Christmas Eve, and I even enjoy going out into the crazy Christmas world and picking up a few of the things left on my list. 

If you are on top of everything and just couching it with a cup of hot chocolate until Thursday, good for you.  I have respect.  But, if you still need a gift for the neighbors or something to bring to that Christmas Eve party then I have your back. 

Welcome to the bark game.  The rules are simple.  Don’t burn the chocolate - end of rules.

I like bark because the chocolate becomes a blank slate for whatever your imagination can dream up.  Any combination of dried fruit, nuts, and crunch can be turned into a beautiful homemade candy.  

For this bark I used white chocolate, but dark chocolate would be excellent too. 

The white chocolate is melted, slowly, in the microwave.  Yes, it really is okay to melt the chocolate in the microwave, just go very, very slowly.

Orange zest perfumes our chocolate base and candied ginger, dried cranberries, and salty pistachios are sprinkled onto the still-melted chocolate.

I like to stick my baking sheet in the freezer for a bit before I make the bark, this will help it to set up quickly.  

After a few minutes in the fridge, its ready to break and package.  This bark looks oh-so-pretty in cellophane bags.  Or you could just eat the whole pan yourself, no judgment. 

Here are a few more of my favorite Christmas treats for your last minute baking inspiration! 

Ginger Lemon Thumbprint Cookies

Vanilla Candy Cane Marshmallows

Gingerbread Scones with Dark Chocolate and Orange

Merry Christmas!

Sincerely, 

  Pedantic Foodie

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White Chocolate & Orange Bark with Cranberries, Ginger, and Pistachios

- 10 ounces white chocolate chips

- 1.5 ounces candied ginger, finely chopped

- 1/3 cup dried cranberries

- 1/3 cup roasted, salted pistachios 

- zest of one orange

Place a baking sheet in the freezer to chill.

In a microwave safe bowl, microwave white chocolate at 30 second increments, stirring after each heating period, until the chocolate is melted. 

Line the chilled baking sheet with parchment paper.  Add orange zest to chocolate, stirring to thoroughly combine, and pour chocolate out unto the prepared baking sheet.

Spread the chocolate so that it is about 1/4 inch in thickness and sprinkle with toppings.  Gently press the toppings down into the chocolate.  

Transfer the bark to the refrigerator for 30 minutes, or until set.  Break apart gently and store in airtight containers in a cool place. Enjoy!  

White Chocolate, Sea Salt & Pretzel Krispie Treats

There is a simple and dependable equation by which us foodies like to live.  I would like to introduce you to the Baking Law of Addition.  You would be wise to memorize this formula.

The Baking Law of Addition states that the equation salt + sugar + fat will always equal everything wonderful and delicious. 

Foodies are a little predictable.  We take something classic, apply our super fancy non-mathematical law, and create something classic that has increased in both calories and deliciousness.  It is the best kind of predictable. 

I am a great admirer of the cereal family.  Ironically, though its a breakfast food, I find cereal much more appealing when I am wearing pajamas and watching Netflix.  Give me a bowl of Frosted Flakes and a hearty dose of cold milk and I will eat cereal all night long.  Well, at least until 10:30, let’s not be too crazy.  

Cereal becomes increasingly delicious when covered in melted marshmallows and butter - who would have guessed?  Apply the Baking Law of Addition and this really cannot get any better. 

Our sugar comes from a combination of buttery white chocolate and marshmallows.  Sea salt and crunchy pretzel crisps form the salty team and I think we all know what team the butter is on.  

Pretzels are crushed, marshmallows are melted and everything gets reeaallyy sticky...

This recipe makes twelve treats.  Initially, you may think that these servings are way too big.  Just take a bite and you'll understand.

Sweet and salty, chewy and crunchy, the Baking Law of Addition never disappoints.

Add some fancy to your cereal this week.  

Sincerely, 

  Pedantic Foodie

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Sea Salt, White Chocolate & Pretzel Krispie Treats  

makes 12 large treats

- 6 cups rice cereal

- 2 cups pretzel crisps, crushed 

- 1 1/3 cup white chocolate chips, divided use 

- 1 1/2 teaspoon sea salt 

- 12 ounces marshmallows

- 3 tablespoons unsalted butter, plus extra for greasing the pan

- 1/2 teaspoon vanilla extract 

Grease a 9x13 baking pan with butter.  

In a large bowl combine rice cereal, crushed pretzel crisps, 1 cup of white chocolate, and sea salt. 

In a large saucepan melt butter over medium heat.  Add marshmallows and stir until completely melted.  Stir in vanilla and remove from heat.  

Stir the rice cereal mixture into the melted marshmallows until all the dry ingredients are evenly coated in marshmallow.  

Transfer the Krispie treat mixture into the prepared pan.  Press down gentle to evenly distribute the mixture.  While the treats are cooling, melt the remaining white chocolate.  

In a microwave-safe bowl, place remaining 1/3 cup white chocolate chips.  Microwave the chips for 10 second increments, stirring after each, until the chocolate is smooth. 

Drizzle melted chocolate over the krispie treats and allow to set for 30 minutes before slicing into squares.  Enjoy!      

Salted Pistachio Brittle

I firmly believe that when it comes to the world of sweets, salt should be present ninety percent of the time.  Salt is a powerful little crystal, it elevates and deepens flavors, it balances sweetness and, combined with sugar, is utterly irresistible.

Crunchy, buttery nuts are cooked and covered in sweet, crisp sugar - brittle is a nothing-can-go-wrong situation. 

Peanuts are not exactly my first choice when it comes to nuts.  Perhaps that is because peanuts are not actually nuts, but that’s another subject all together.  Pistachios, however, have always held my particular regard.  Their flavor is buttery and unique and I never get tired of their stunning chartreuse hue. 

Pistachios and flaky sea salt take this brittle to the next level.  The ratio of salty, to sweet, to crunch is ever-so addicting. 

While downloading the pictures for this post I sat at my desk and enjoyed a small piece of brittle.  I then walked back out to the kitchen and grabbed two pieces of brittle, and this situation repeated itself a large number of times.  It is positively delicious and nearly impossible to walk away from.  You have been warned. 

Happy Wednesday friends!

Sincerely, 

  Pedantic Foodie

Salted Pistachio Brittle

recipe adapted from bon appetite

• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1 cup unsalted, shelled raw pistachios, roughly chopped
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt
• 3/4 teaspoon baking soda
• flaky sea salt  (I used a Cyprus sea salt, but whatever strikes your fancy will do.)

Liberally grease a nonstick baking sheet with butter; set aside.  

In a medium saucepan combine sugar, corn syrup and 3 tablespoons of water - whisk to combine.  Stir the mixture over medium heat until the sugar has dissolved.  Attach a candy thermometer to the side of the saucepan and bring the mixture to a boil.  Cook until the thermometer reads 290 degrees, about 3-5 minutes.  

Using a wooden spoon, stir in pistachios, butter, and kosher salt.  This will cause the syrup to seize at first but it will melt down.  Cook the syrup, stirring often, until the syrup has reaches 300 degrees and the pistachios have browned slightly, about 2-4 minutes.  The caramel will be a golden brown.  Remove from heat and quickly stir in baking soda.  As soon as the baking soda has been stirred into the caramel, pour out onto the greased baking sheet.  Use a heat-proof spatula to spread the brittle out.  

Before the brittle hardens, sprinkle the top with sea salt.  Once the brittle has cooled completely, break the brittle into pieces.  Store the brittle at room temperature in an airtight container between sheets of parchment paper, this will keep the brittle from sticking together.  Brittle will store for up to a week, but honestly, there is no way it will be around for that long.  Enjoy!