12 oz. (2 cups) chopped white chocolate or bits
1/2 cup dried cranberries
1/2 cup chopped pistachios
1/4 cup candied orange peel – optional
Melt the chocolate over simmering water. Drop by generous teaspoonfuls onto a silpat lined or buttered baking sheet.
Immediately put some cranberries, pistachios and peel on top. Gently pat down to adhere.
Let completely set – can do in the refrigerator or at room temp.
Store in an airtight container at room temp for about 10 days or freeze in a well sealed container up to 2 months.