CRANBERRY PISTACHIO BARK

Ingredients

• 4 cups white chocolate-flavoured dipping wafers
• 1 1/2 cups dried cranberries
• 1 1/2 cups shelled unsalted pistachios
• 1/4 tsp nutmeg

Directions

1. Line a jelly-roll pan with nonstick foil.
2. Melt dipping wafers in a large heavy saucepan over low heat, stirring frequently until smooth. Remove from heat and stir in cranberries, pistachios and nutmeg until blended.
3. Pour mixture into prepared pan and spread evenly.
4. Refrigerate for 1 hour or until firm. Break bark into pieces.
5. Store in an airtight container in a cool dry place for up to 1 week or freeze for up to 6 weeks.