Pistachio-Cranberry-Candied Orange Bark - white chocolate

Method

• Line a baking sheet with foil, shiny-side up; smooth out the creases.
• Make sure all your tools are dry.
• Chop the white chocolate into 1/2-inch pieces with a large knife.
• Place all but 1 cup of the chopped chocolate in a microwave-safe bowl.
• Microwave 30 seconds, then stir with a rubber spatula.
• Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total.
• Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny.
• Don't worry if there are a few small unmelted pieces.
• Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
• Press the pistachios, cranberries and candied orange peel into the chocolate, arranging them so each bite has a mix of flavors and textures.
• Let the bark harden completely at room temperature, about 1 hour.
• (If the room is warm, you may need to freeze the bark for a few minutes.)
• Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
• Photograph by Levi Brown