Officially. the. week. of Christmas. I know. Don’t panic. It’s going to be alright! Even if all is not currently calm or looking particularly bright.
Currently I’m cozied up on the couch in front of the fire with one sick-ish little boy sleeping next to me, two others tucked in bed, and the man of the house busy wrapping presents (sorry, he’s taken). We enjoyed a nice day with church and family and even snuck in one of our favorite hikes, and it feels so good to finally sit down in a semi-peaceful moment and write you a little note about this Cranberry Pistachio Butter Cracker Bark. It’s so deee-lish. Sweet and salty. Tangy and nutty. All that good stuff.
Definitely a spin off of my beloved Butter Cracker Peppermint Bark from last year.
And if you need a last minute little homemade gift for someone, it’s going to be your new best friend!
Hello dried cranberries and pistachios – you are so very festive in your red and green there!
If you can lay out crackers in a straight line, melt white chocolate in the microwave then I think you can handle this recipe.
Throw them in a bag and tie a little bow too okay. You’re golden friends! Talk to you soon.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can’t get enough?
Subscribe and I’ll send all my recipes right to your inbox! You can also keep up to date by following me on Pinterest, Instagram, Facebook, YouTube, and Twitter.
Print
Cranberry Pistachio Butter Cracker Bark
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 40 pieces 1x
- Category: Dessert
- Cuisine: American
Description
A thin layer of white chocolate on a flaky buttery cracker with a sprinkle of dried cranberries and pistachios.
Ingredients
- 42 butter crackers (I used Keebler Club crackers)
- 12 ounces white chocolate chips
- 2 teaspoons coconut oil (or any cooking oil)
- 1/2 cup chopped pistachios*
- 1/2 cup dried cranberries, chopped
- sea salt
Instructions
- Line the bottom of a 10 by 15-inch jelly roll pan with the crackers.
- In a microwave safe bowl, heat white chocolate chips and coconut oil in 30 second increments until completely melted and smooth.
- Pour the melted chocolate evenly over the crackers and spread in a thin, even layer.
- While still wet, sprinkle the cranberries, pistachios, and sea salt over the white chocolate.
- Allow to set (you can put them in the fridge for a quick chill) and then break into pieces.
Notes
*If your pistachios are unsalted, you may want to add a sprinkle of sea salt to balance out the sweetness of the white chocolate.
Nutrition
- Serving Size: 1 piece
- Calories: 81
- Sugar: 6.9g
- Sodium: 223mg
- Fat: 4.5g
- Saturated Fat: 2.1g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 9.6g
- Fiber: 0.4g
- Protein: 1.1g
- Cholesterol: 1.8mg
Keywords: cranberry pistachio butter cracker bark, white chocolate bark, dried cranberries, pistachios, Christmas
Suzanne K says
Julie! It looks amazing!! I actually was looking for a last minute gift idea and this looks like the perfect one. So glad I checked your website. Wouldn’t the melted chocolate won’t make the crackers soggy?
Julie says
The white chocolate will be a thin layer and will set fairly quickly. It doesn’t make the crackers soggy at all. Hope you enjoy the recipe!
Turner says
This looks so good!
Julie says
Thank you – hope you get the chance to try it!
Tracie jo says
I used dark chocolate chips and walnuts instead of pistachios cuz that’s what I had on hand and it turned out very yummy!!