Cranberry Pistachio Bark
1 lb good quality White Chocolate (Lindt)
1 cup dried cranberries
1 cup shelled pistachios
I melted the chocolate in the top of a double boiler.Then I let it cool to room temperature.
Using already roasted unsalted pistachio,I shelled 1 cup.If roasting raw, shell 1 cup of pistachios and place on a cookie sheet to bake at 350F for 5 to 7 minutes.Then set aside to cool.
Then I stirred in the cranberries and pistachios into the melted chocolate.Then I pour the mixture onto a large 15 by 10 inch rimmed baking sheet.Then I let it set for 1 hour to overnight in the refrigerator and then broke into pieces.
2 tbsp half and half cream
1 1/2 lb good quality milk chocolate (Used 2 Bars Water bridge Belgian Milk Chocolate)
150 whole pecans or halves
Placed wrapped caramels in the freezer for 30 minutes to help the wrapper come off more easily.I placed the caramels in a small pot over low heat and added cream.
In a double boiler,I melted the milk chocolate to a smooth consistency.
I lined two large cookies sheet with waxed paper,greasing the bottoms to help the paper stay in place.I made the turtles by placing 3 pecans on the cookie sheet in a Y shape and if the pieces were to big I placed two on the bottom and one on top. They all should be about 1 to 2 inches apart.
Then once the caramels were melted, I spooned about 1 tsp each over the top of the pecans.Then I placed them in the freezer for 15 minutes.
After I pick each turtle with a fork and submerge it in the melted chocolate.I held each turtle above the pan to let excess chocolate fall into bowl and then placed it back on to the waxed paper cookie sheet.Then I let the turtles set in the refrigerator and once done I store them in an airtight container and kept in a cool place.
Tip:Leftover chocolate and caramel.Make more turtles if you have more pecan on hands.If not use towards another recipe or make caramel chocolates with candy molds.