Pistachio Bark
from South Beach Diet

The green of the pistachios is pretty for Christmas. I like to pair this with Peppermint Bark.

1 pound semisweet chocolate baking chips
1 cup shelled pistachio nuts

Toast the pistachio nuts by baking at 325 degrees until they are light brown and fragrant, about 5-10 minutes. Check frequently and stir them to ensure even toasting. Cool. Turn the oven down to 250 degrees.

Line a 13 x 9 inch baking pan with aluminum foil. Mix the pistachios and the chocolate chips in the pan and spread out in an even layer. Bake in 250 degree oven just until the chocolate softens. It should take 8 - 10 minutes, but check after 5 minutes. The chips won't look melted, but if they can be smoothed down with the back of a teaspoon, they are ready.

Remove from the oven and while still hot, smooth out the chocolate with the back of the teaspoon taking care to cover the nuts with the chocolate.

Refrigerate for 1 hour until firm. Remove the foil and place on a cutting board. Cut with a knife or break into bite-size pieces about an inch in size.

Yield: about 1 1/4 pound