Chocolate-Peanut Butter Swirled Bark

A Season of Sweet Entertaining, p. 6

8 oz. Baker’s semi-sweet chocolate, chopped

6 oz. Baker’s white chocolate, chopped

1/3 cup creamy peanut butter

1/3 cup dried cranberries

1/3 cup pistachios, coarsely chopped

Microwave chocolates in separate medium microwaveable bowls as directed on packages. Stir peanut butter into white chocolate.

This combination is well-nigh unto divine. 

Drop spoonfuls of chocolate mixtures alternately onto waxed paper-covered baking sheet, swirl gently with knife. 

It's a checkerboard, essentially.

(This is only halfway swirled.)

Sprinkle with cranberries and nuts.

Festive, eh?

Refrigerate 1 hour or until firm. Break into pieces. Store in refrigerator. 

Cut into pieces by guest chefs Leigh and Jonathan!

My Rating: 4/5 "The salty pistachios and the tart cranberries areabsolutely wonderful with the sweet chocolate. They're not kidding when they say you should store it in the refrigerator, though - it gets melty and smooshy if you leave it out too long. Another word to the wise: these ingredients ain't cheap."