With a cup of coffee or tea, this is a quick and sweet end to dinner.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
The white chocolate wouldn't melt. It clumped into hard sticky granules. Otherwise the recipe was fine.
I have now made this recipe over 4 times in 3 months. So easy and I love the taste of salt from the pistachios mixed with the sweetness of the chocolate. I don't use the apricots when I make it, but that's just me. To read about the first time I made this dish check out my cooking blog http://onenightaweek.wordpress.com/2010/08/04/week-23-happily-controlling-the-cow-population-one-steak-at-a-time/ (copy and paste the link in to the address bar:)
I knew this would be good so I started out doubling the recipe. YUM!!! This is my new favorite bark!
Wonderful and delicious addition to my annual Chistmas candy selecion.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?