Think of this as a giant sugar cookie topped with white chocolate, pistachio, and freeze-dried raspberries.
Break it into pieces for a pretty holiday treat.
Fred Hardy
This is not your traditional holiday barkdare we say its better?
Photo:Fred Hardy
Its got it all.
A crisp and butterypistachio cookiebase brightened with orange zest is topped with a silkywhite chocolatetopping.
Sprinkles, coconut flakes, or chopped dried fruit would also be delightful.
This recipe was developed by Melissa Gray.
Line an 18-by-13-inch rimmed baking sheet with parchment paper, leaving a 1-inch overhang on long sides.
Add flour and salt; stir until nearly combined.
Finely chop 1/3 cup pistachios; fold into sugar mixture until combined.
Press dough into pan in a thin, even layer all the way to edges.
Bake until set and golden brown, 20 to 22 minutes.
Let cool completely in baking sheet on a wire rack, about 1 hour.
Place chocolate chips and remaining 1 tablespoon oil in a microwave-safe bowl.
Spread evenly over cooled cookie.
Roughlychop remaining 1/3 cup pistachios.
Working quickly, sprinkle pistachios and raspberries evenly over chocolate.
Refrigerate until set, about 30 minutes.
Using parchment overhang, lift cookie from pan; break or cut into pieces.
Refrigerate in an airtight container for up to 5 days.
2,000 calories a day is used for general nutrition advice.
