In yesterday’s blog post, I mentioned Janet Brinkman’s array of scrumptious treats and shared her recipe for “Jeweled Fruitcake.” Here’s another of her recipes — a rich, creamy fudge made with white chocolate, pistachios and cranberries — Yum!
8 oz. cream cheese, at room temperature
2 cups powdered sugar, sifted
2 tsp. vanilla
16 oz. white chocolate chips
1 cup dried cranberries
1 cup roasted shelled pistachios, roughly chopped
Line a 9-inch square pan with aluminum foil.
Melt white chocolate chips.
Using an electric mixer, beat cream cheese and powdered sugar together until smooth. Add in vanilla and melted white chocolate. Beat until smooth. Fold in dried cranberries and pistachios.
Refrigerate until firm — at least 2 hours or up to 2 days. Cut into 1 1/2-inch pieces.