sent in by Leigh Ann Seller Robb

Ingredients:

1 Cup Shelled Pistachios or Chopped Almonds

1 Pound White Chocolate

1 Cup Dried Cranberries

On baking sheet, roast pistachios or almonds in 350 F oven for 8 – 10 minutes or until just fragrant but not colored. In top of double boiler over hot not boiling water, melt chocolate, stirring until smooth. Remove from heat and let cool to room temperature.

Meanwhile in a steamer basket, steam cranberries for about 3 minutes or until moist. Let dry on paper towels. Set aside 1 tablespoon of each pistachios and cranberries. Stir remaining pistachios and berries into cooled chocolate. Pour mixture onto foil-lined baking sheet; spread into rectangular just under 1/2 inch. Press reserved pistachios and cranberries on top. Refrigerate for at least 1 hour or until hardened. Break into pieces.

Can be refrigerated, wrapped in plastic wrap and stored in airtight container for up to 1 week.