Lemon, Ginger & Pistachio Bark
Serves: Makes 1½ pounds
  • 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
  1. Line a rimmed baking sheet with a silicone baking mat.
  2. In a large heatproof bowl, melt wafers according to package directions. Add lemon zest, stirring well.
  3. 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.
  4. Break bark into pieces. Store bark in a covered container at room temperature for up to a week.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/lemon-ginger-pistachio-bark/