These are like bark but fancier, since you spoon them into individual drops, which makes for good candy to bag up as a gift or to present in little paper cups on a dessert table. They have that slightly lumpy homemade finish that says, “I made it myself!” (In a good way, of course.) Macadamias also taste good here, but then you won’t get that subtle holiday red-and-green combo of cherries and pistachios. If you have one of those pricey little bottles of pure orange oil, this is the place to use it. Otherwise, orange zest adds a lovely flavor.
- Yield: 2 ½ dozen candies
- 2 cups (12 ounces) white chocolate chips
- ¼ teaspoon pure orange oil or the grated zest of 1 orange
- 1 cup dried cherries (or dried cranberries), plus more for garnish, if desired
- ½ cup chopped pistachios, plus more for garnish, if desired
- Line a rimmed baking sheet with parchment paper or lightly buttered foil.
- Put the white chocolate chips in a microwavable bowl and nuke them for 1 minute on high. The chips may still appear whole at this point, but they will quickly dissolve. Stir vigorously, adding in the oil and continuing to beat the chips until they’re smooth. You may not need any more melting time, but if you do, microwave the chocolate in 10-second bursts, stirring between each, to avoid scorching it.
- Blend in the orange oil or zest, then add the cherries and pistachios. Working quickly, use a pair of teaspoons to drop spoonfuls onto the prepared pan. (If you like, press additional cherries, pistachios, orange zest, or a combination, on top of each drop.) Let the drops sit until firm, or firm them up in the refrigerator. Store them in an airtight container for up to 1 week.