Holiday Fiesta Bark

Preheat oven to 350F.

Toss pepitas with olive oil and salt. Spread evenly on baking sheet.
Note – If using dry roasted and salted pistachios, you can skip this part. Otherwise, roast the pepitas for 5-7 minutes. Let cool. Set aside.

Line a baking sheet with parchment paper and set aside.

Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the cooled pepitas and cranberries and stir to combine.

Spread the chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you’d like your bark, you may not need the entire surface of the pan).

Refrigerate for at least 30 minutes, or until set. (Or if you live in Minnesota – set it out on your back porch for 5 minutes!)

Using a sharp knife, cut the bark into pieces. Store in an airtight container in the refrigerator.