I still love cranberries.

This is one of those recipes where there is so little involved – in terms of time, effort, and ingredients – that you’re like “hey, why don’t I do this every week?”  And then you think “oh yeah, because my butt will not fit in my chair any longer if I do that!”

So, for this Christmas recipe, enjoy it to your heart’s content.  But please, I beg of you, don’t make it every week. 

Cranberry White Chocolate Bark

12 oz. white chocolate (chips or roughly chopped)
3/4 c dried cranberries

• Line a baking sheet with parchment paper and set aside
• Melt white chocolate over a double boiler (or in the microwave on medium heat in 30-second intervals, stirring after each).  Once melted, remove from heat and allow to cool slightly, stirring occasionally.
• Add cranberries, stirring to combine.
• Spread mixture onto prepared pan – depending on how thick or thin you want your bark, you may not need the entire pan.
• Refrigerate until set, about 30 minutes
• Cut with a sharp knife or break into pieces.  Store in an airtight container in the fridge (as if you aren’t going to eat it all right away!).

Makes: approx. 12 oz
Calories: 181/oz