Catch up with Miss California 2013, Crystal Lee, and Miss California 2014, Marina Inserra, as they share stories from their respective trips to China with our sponsor, American Pistachio Growers!
Hi again! My name is Angela Laird and I’m Miss Contra Costa County 2015. With Valentine’s Day just around the corner, I was searching for a way to fuse two of my foods I LOVE, chocolate and pistachios, into one dish. The Miss California Organization is lucky enough to be sponsored by American Pistachio Growers, which in my mind says, “unlimited pistachios”! How lucky are we?! While I won’t be sharing this with my hunny (it’s all for me!), it doesn’t mean YOU don’t have to! You’ll definitely capture the heart of your sweetie with this chocolate bark recipe. The sweetness of the chocolate mixed in with the saltiness of the pistachios and the sweet tang of the cherries is divine! Enjoy!
Cherry Pistachio Bark
1 ¼ cups dried cherries
2 tablespoons water
2 11 oz. packages of white chocolate chips
12 oz. of vanilla flavored candy coating
1 11 oz. package of dark chocolate chips
1-1 ¼ cups chopped pistachio nuts
- In a small glass bowl, microwave cherries with water on high for 1-2 minutes, drain if necessary, and set aside.
- In a separate microwave-safe bowl, microwave the dark chocolate chips until melted and smooth, stirring occasionally. Line a 10×15” pan with wax paper and pour the melted dark chocolate into the pan. Sprinkle half of the cherries and pistachios onto the melted chocolate. Let this layer harden before continuing.
- In another microwave-safe bowl, microwave the white chocolate chips and candy coating together the same way you did the dark chocolate chips. You can either stir the cherries into the white chocolate to give a pink tint and pour onto the dark chocolate mixture, or sprinkle the remaining cherries and pistachios onto the white chocolate mixture separately. Chill for one hour, or until firm.
- Cut into 1” squares or just break apart. Store unused portion in an air-tight container. Enjoy!