CRANBERRY - PISTACHIO CHOCOLATE BARK

1. Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring after each one. Don’t overdo it. The chocolate is done when it’s about 90% melted—keep stirring off the heat and the pieces should completely dissolve. (Alternatively, you can melt it by the double boiler method).
2. Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the center area of the baking sheet—aim for about ¼″ thickness.
3. Sprinkle the cranberries and Pistachios evenly over the chocolate.
4. Place the pan in the refrigerator to harden for about 15 minutes.
5. Once the chocolate is completely hardened, use your hands to break it into pieces.