1 cup shelled pistachios (8 oz. in shells)
12 oz. semisweet chocolate chopped
8 oz. white chocolate chopped
¾ c. dried cherries or cranberries
Preheat oven to 350 degrees. Place pistachios in 9 x 13 inch metal plan, toast 10-15 minutes, until lightly browned, stirring occasionally. Cool in pan on wire rack.
Meanwhile, in 2 quart saucepan melt dark chocolate over low heat and in 1 quart saucepan melt white chocolate over low heat, and remove from heat. (Or melt in two separate containers in microwave.)
In small bowl combine pistachios and cherries/cranberries. Stir half of nut mixture into dark chocolate. On large cookie sheet with small metal spatula, spread dark chocolate to about ¼ inch thickness. Drop white chocolate by tablespoons on dark chocolate. With tip of knife swirl chocolates together for marbled look. Sprinkle with remaining nut mixture.
Refrigerate 1 hour until firm, break into pieces. Store in refrigerator in tight container for up to 1 month.
Elizabeth's notes: I double this recipe and make it in a large cookie sheet with sides. Also, it will last much longer than a month in an air tight container on the counter. Michael had some that was at least 6 months old and said it was yummy!
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