White chocolate bar with whole pistachios, dried cranberries and dried apricots

Ingredients:

• 0.5 cup whole salted pistachios, shelled
• 450 g white chocolate, finely chopped
• 1/4 cup dried cranberries
• 1/4 cup dried apricots, cut into medium cubes

Preparation:

1. Preheat oven to 175°C. Use a pencil to draw a 20 x 25 cm rectangle on a sheet of parchment paper. Turn the paper over so the line is facing down and place it on a baking sheet.
2. Spread the pistachios in a single layer on another baking sheet and toast in the oven for 8 minutes. Then set them aside to cool.
3. Place three-quarters of the white chocolate in a heatproof glass bowl and microwave on high for 30 seconds. (For accuracy, time your watch.) Stir the chocolate with a silicone spatula, return to the microwave for another 30 seconds, then stir again. Continue heating and stirring every 30 seconds until the chocolate is melted. Immediately stir in the remaining chocolate and let it sit at room temperature, stirring frequently, until smooth. (If it needs to warm up a bit more, microwave for another 15 seconds.)
4. Pour the melted chocolate onto parchment paper and spread it lightly, filling the drawn rectangle. Sprinkle the cooled pistachios, cranberries, and dried apricots evenly over the top. Press the nuts and fruit lightly to ensure they set in the chocolate. Let it set for at least 2 hours or refrigerate for 20 minutes. Cut or break the chocolate bar into 16 pieces and serve at room temperature.