Pistachio Cranberry Crack

Pistachio Cranberry Crack

Pistachio Cranberry Crack

DISCLAIMER: I will not be held responsible for the amount of this you will want to eat!!!!!

This is the most addictive thing I have ever made……..hence the name. Seriously, I could not get enough. Tim and I almost made ourselves sick eating it…….it was that good!!!!

I know Christmas is over, but the Holiday season is not………not quite yet. I am sure many of you still have another Christmas or two, and there is still New Years Eve. Make this, take this, be the star……..if after you make it, there is any left to take…..lol.

Having all things I like…….dried cranberries, pistachios, white chocolate……..heaven……..I sorta sang that last word.

Pistachio Cranberry Crack

I have seen recipes with saltine crackers as a base and skimmed by them, saltines are something I am not overly fond of. They remind me of being a kid…….when we were sick we got saltines and flat 7up. But, they add the perfect touch of salty crunch to this recipe. A quick brown sugar, butter toffee over the saltines, then white chocolate topped with the cranberries and pistachios………salty, sweet, tart, nutty…….and in one bite! As if you can only eat one bite!

Pistachio Cranberry Crack Collage

Print
Pistachio Cranberry Crack

Pistachio Cranberry Crack

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 24 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Scale

Ingredients

  • 40 Saltine Crackers
  • 2 sticks unsalted butter
  • 1 cup light brown sugar, packed
  • 2 bags (12-ounces each) white chocolate chips
  • 1 tablespoon oil (I used coconut but any oil will do)
  • 1 bag (5-ounces) dried cranberries, chopped
  • 1/2 cup pistachios ,chopped

Instructions

  1. Preheat oven to 400.
  2. Line a jelly roll pan with aluminum foil and grease with cooking spray.
  3. Arrange the saltines, in a single layer; set aside.
  4. In a small saucepan combine butter and light brown sugar; cook over medium heat, stirring frequently, until butter is melted.
  5. Increase heat to medium-high and bring to a boil; continue to cook, stirring until it turns a caramel color; about 1 minute.
  6. Remove from heat and pour over the crackers.
  7. The crackers will start to move around slightly but you can push them back into place.
  8. Bake in 400* 4 to 5 minutes, or until mixture is bubbly.Remove from oven and set aside.
  9. Place chocolate chips and oil in a microwave proof bowl.
  10. Microwave in minute intervals until the mixture is just melted. Remove from the microwave and continue stirring until all the chips are melted and the mixture is smooth.
  11. Pour half of the melted chocolate over the crackers and smoothing with an offset spatula. Let stand 1 minute.
  12. Pour the rest of the melted chocolate over the first layer and smooth it out again using an offset spatula.
  13. Add pistachios and dried cranberries on top. Press down slightly to make sure the adhere to the chocolate.
  14. Place in the freezer or refrigerator until solid and cold. The freezer will work faster.
  15. Break up into pieces.

Keywords: dried cranberries, saltine crackers, toffee, white chocolate, dessert

 

Gluten Free Double Chocolate Pistachio Cookies

Gluten Free Double Chocolate Pistachio Cookies

As promised…………..Gluten Free Double Chocolate Pistachio Cookies……….

Gluten Free Double Chocolate Pistachio Cookies 1

 If anyone could tell these are gluten free I would eat my hat! These are some of the best cookies we’ve ever eaten. Double chocolate, crispy on the outside, and fudgy on the inside………a totally perfect cookie. A wonderful treat for those with a gluten intolerance and for those without.

Pistachios………you would think for all the cooking and baking I have done in my life I would have tried pistachios………but no, and neither had Tim. Well, unless you count the “Watergate Cake” that was popular when I was in my early twenties. It was made with pistachio pudding. After tasting them lets just say the pudding does not do justice to these little green nuggets. They are wonderful and I will definitely be searching for other ways to use them.

Gluten Free Double CHocolate Pistachio Cookies

Another thing that I like about this recipe, is that it doesn’t make a huge amount of cookies. It makes ten or so, which is perfect. Enough to share if you are so inclined, but not so many that you are eating them for a month…….like they would last that long at our house…..lol.

So, whether you need a gluten free cookie or not these are a a chocolate lovers delight and a pistachio lovers dream all in one yummy cookie!

Gluten Free Double CHocolate Pistachio Cookie Collage

Print
Gluten Free Double Chocolate Pistachio Cookies 1

Gluten Free Double Chocolate Pistachio Cookies

  • Author: Marty Boyd
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 2 dozen 1x
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

Scale

Ingredients

  • 3/4 cup almond flour
  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda
  • Sea salt to taste
  • 1/4 cup coconut oil
  • 1/2 cup turbinado sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup dark chocolate chips
  • 1/3 cup pistachios, chopped

Instructions

  1. Combine flour, cocoa powder, baking soda and sea salt in a bowl then set aside. In a separate bowl beat coconut oil with a hand/stand mixer until creamy then add in sugar. Beat in the egg and vanilla extract. Pour in dry ingredients and stir with a wooden spoon until well combined. Fold in chocolate chips and pistachios.
  2. Using an ice cream scoop, scoop batter on a parchment lined cookie sheet. Place in the fridge for 1 hour.
  3. Preheat oven to 350 degrees Fahrenheit. Bake cookies for 10-12 minutes, then let cool for 5 minutes before transferring to a cooling rack.

Keywords: chocolate, almond flour, pistachios, cookie, gluten free