Ingredients
2 cups semisweet chocolate chips1 cup chopped pistachios, toasted, divided3/4 cup dried cranberries, divided5 ounces white candy coating, melted
Preparation
In a microwave-safe bowl, microwave chocolate chips until melted; stir until smooth. Stir in 3/4 cup pistachios and half of the cranberries; spread onto a waxed paper-lined baking sheet. Drizzle with melted candy coating. Cut through layers with a knife to swirl.
Sprinkle with the remaining pistachios and cranberries. Refrigerate until firm.
Cut or break into pieces. Store in an airtight container in the refrigerator.
