Again using Trisha Yearwood’s painted white chocolate bark recipe, I modified it to be other than her recipe.

Ingredients:

16 oz. dark chocolate chips

1/2 bag white candy melting wafers

1 C chopped pistachios

1/4 C chocolate nibs

Directions:

1. Line a baking sheet with a silicone mat.
2. Melt the dark chocolate chips.
3. With a off-set spatula spread all the dark chocolate in a large rectangle.  Fill the mat.  
4. Sprinkle with pistachios.
5. Melt the white candy wafers. drizzle over the chocolate and swirl with a toothpick.  Sprinkle with more pistachios and chocolate nibs.  

The picture is before I break it up.  

I also made sugar cookies that I carefully stamped with a imprint of holly leaf and berries.  They spread on the sheet into square blobs.  So much for that idea.  I spread with blue icing and sprinkled with white sprinkles.  The end.