2 (10-ounce) bags Ghirardelli White Melting Wafers
1 tablespoon fresh lemon zest
¼ cup finely chopped roasted salted pistachios
2 tablespoons finely chopped candied ginger
Instructions
Line a rimmed baking sheet with a silicone baking mat.
In a large heatproof bowl, melt wafers according to package directions. Add lemon zest, stirring well.
Using an of set spatula, spread lemon mixture ¼-inch thick onto prepared baking sheet. Working quickly, sprinkle evenly with pistachios and ginger. Let cool completely until firm.
Break bark into pieces. Store bark in a covered container at room temperature for up to a week.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-ginger-pistachio-bark/