Decorated Chocolate, Pistachio and Cranberry Bars
I developed the original version of this recipe for Passover because it is gluten-free and it has become one of the Passover recipes I make all year round. You can also use dark chocolate with white chocolate drizzle, or color the drizzle with your favorite color for any special occasion.
- 1 cup confectioners’ sugar
- 3 large egg whites
- Zest of 1 large orange
- 1 cup shelled pistachios, chopped into 1/3-inch pieces
- ¼ cup dried cranberries, chopped into ¼-inch pieces
- 1 cup white chocolate chips
- 3-5 drops blue food coloring
- Spray oil for greasing pan
- Preheat oven to 325 degrees. Grease a 9-by-13-inch pan with spray oil. Press in a piece of parchment paper large enough to cover the bottom and go an inch up the sides of the pan, making sure you press it into the corners. Grease the top of the parchment.
- In a medium bowl, whisk together the confectioners’ sugar, egg whites and orange zest. Use a silicone spatula to gently mix in the chopped pistachio nuts and chopped cranberries. Spoon the mixture into the pan and use the spatula or your hands to spread it evenly in the bottom of the pan. The easiest way to do this is to push the batter into the edges and corners first and then fill the middle. You will have a thin nut layer.
- Bake the bar for 25 minutes, or until the top is golden. Cool for 1 hour. To lift the bar out of the pan, gently pull up the parchment paper. Put another piece of parchment on top of the bar and then turn it over onto the new parchment. Peel off the bottom parchment. Melt the white chocolate chips, either over a double boiler or in a microwave oven, in 15-second increments, until melted, stirring after each cycle in the microwave.
- Put 3 to 4 tablespoons of melted chocolate aside. Use a silicone spatula to spread the remaining white chocolate evenly on the bottom of the bar. Add drops of blue food coloring to the remaining white chocolate and mix well, adding more color to achieve your desired shade of light or dark blue. Use a spoon to scoop up the blue chocolate and drizzle across the white side of the bar. Slide the parchment onto a cookie sheet and refrigerate the bar for 30 minutes. When it has firmed up, cut the bar into squares, triangles, or rectangles. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.