Spicy Cinnamon and Pistachio White Chocolate Bark
A favourite east coast candy original, Chicken Bones, brings its warm cinnamon and chocolate flavour and bright colour to this easy and delicious holiday treat that will be a new tradition in my household.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 18 to 20 pieces of bark
- Category: candy
- Method: microwave
- Cuisine: Canadian
Ingredients
3 cups white chocolate chips or wafers
1 (180 gram) package Ganong Chicken Bones, smashed in the bag
⅓ cup pistachios, slivered
Instructions
1. Line a 9×11-inch baking dish with parchment paper.
2. Melt the chocolate on 50 percent power for 3 minutes and stir until melted.
3. Stir in all but 1 Tablespoon of the candy and the pistachios and then pour this mixture into the prepared pan.
4. Sprinkle the top with the remaining candy and nuts.
5. Refrigerate for at least 45 minutes before breaking into bark pieces.
6. Package in gift bags or an air-tight container and store in the refrigerator for up to 2 weeks.
Keywords: Spicy Cinnamon and Pistachio White Chocolate Bark