Pistachio-Pink-Peppercorn-and-Currant Bark

Ingredients

• 1 pound white chocolate, chopped
• 1 cup salted pistachios, chopped
• 2 tablespoons pink peppercorns, coarsely crushed
• 1/4 cup dried currants

Directions

1. Line a baking sheet with parchment paper and set aside.
2. Melt the white chocolate in a double boiler or in a glass bowl set over a pot of simmering water. Stir until melted and smooth.
3. Remove from heat and stir in the pistachios, pink peppercorns, and currants until evenly combined.
4. Pour the mixture onto the prepared baking sheet and spread in an even layer.
5. Allow to cool for about 30 minutes, or until the bark is set and firm.
6. Break into pieces and enjoy!

Interesting Facts

• White chocolate is made from cocoa butter, sugar, and milk.
• Pink peppercorns are actually not related to black pepper and are actually just dried berries.
• Currants are small dried grapes that are often used in baking and desserts.