Ingredients

• ⅓ cup Mariani Sweetened Dried Cranberries, chopped if large (50 g)
• ⅓ cup Mariani Dried Apricots, very thin slivers (50–60 g)
• 16 oz white chocolate, finely chopped (450 g)
• ½ cup shelled roasted salted pistachios (65 g)

Instructions

• 1. Heat the oven to 350°F (175°C). Toast the pistachios on a small sheet pan for 5–7 minutes until fragrant. Cool, then coarsely chop.
• 2. Line a baking sheet with parchment and mark an 8 × 10 in (20 × 25 cm) rectangle.
• 3. Melt ⅔ of the white chocolate in a microwave-safe bowl in 20–30 second bursts, stirring between each. Stir in the remaining ⅓ chocolate until smooth.
• 4. Spread the chocolate over the rectangle. Scatter the dried apricots, dried cranberries, and pistachios evenly over the surface, then press gently so they stick.
• 5. Let set at room temperature until firm (about 2 hours), or refrigerate 20 minutes. Break or cut into pieces and serve.

• Finish with a whisper of finely grated orange zest right before the chocolate sets for a citrusy perfume that loves white chocolate.