Hey y’all! It was a true winter weekend here in Texas – with snow and all! It had been a couple years since I last saw snow, so I fully embraced the flurries with a warm fire, mug filled with hot cocoa and fur slippers. My sweet aunt and uncle were in town from Nebraska and they were kind enough to take me out for barbecue at Pecan Lodge – my favorite Dallas barbecue! Tonight I enjoyed the leftovers and finished my meal off with some homemade strawberry-pistachio bark.
One thing I love about this bark: three ingredients! White chocolate, pistachios and freeze-dried strawberries. In the past couple years, freeze-dried fruits have become a go to snack. Usually they are found in the dried fruit or organic section of the grocery store.
Because this recipe only uses three ingredients, I recommend high-quality white chocolate. Ghirardelli makes delicious white chocolate chip morsels, or use a couple bars and chop them up.
Strawberry-Pistachio Bark
Ingredients:
- 12 oz high-quality, white chocolate, chopped or morsels
- 1/2 oz freeze dried strawberries, divided
- 1/2 cup pistachios (or 1/4 cup pistachios without shells)
Directions:
- Remove pistachio shells. If desired, rub pistachio between fingers to remove the thin brown membrane covering the nut. Partially crush the pistachios. Set aside.
- Divide the freeze dried strawberries into two bowls. In one bowl, crush the strawberries. Leave the other half of the strawberries uncrushed. Set these bowls aside.
- In microwave safe bowl, melt white chocolate, stirring every 30 seconds.
- When chocolate is melted, stir in the uncrushed strawberries into the chocolate.
- Pour the chocolate mix onto a parchment-lined baking sheet. Use a rubber spatula to spread evenly.
- Sprinkle the pistachios and crushed strawberries on top of the bark. Gently pat the toppings to help them adhere.
- Refrigerate bark until hardened. Break or cut into small pieces. Serve immediately.
Live your life joyfully so,
Ashley
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