Warning: This bark has attitude — it’s sweet, zesty, and totally irresistible. A big shout-out to Rachel, whose inspiration and creativity brought this recipe to life!
Yields 30–35 pieces
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Toast the pistachios for 10 minutes, or until fragrant. Let cool, then chop roughly.
Melt the white chocolate in the microwave in 20–30-second intervals, stirring between each round, until smooth.
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