Cranberry-Pistachio Candy Squares

A can't-miss gift from the kitchen and a lovely layered treat for any holiday occasion. Plus, 20 minutes of preparation is all you need to make eight dozen candies!

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  • prep time 20 min
  • total time 4 hr 10 min
  • ingredients 9
  • servings 96
 

Ingredients

1
bag (12 oz) semisweet chocolate chips
1
cup butter or margarine
1
package (8 oz) cream cheese, softened
1/2
cup evaporated milk
1
box (3.4 oz) instant pistachio pudding and pie filling mix
4
cups powdered sugar
1/2
cup chopped shelled pistachios
1
package (20 oz) vanilla-flavored candy coating or almond bark, chopped
3/4
cup sweetened dried cranberries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Line 13x9-inch pan with foil; spray foil with cooking spray. In 1 1/2-quart saucepan, melt chocolate chips and 1/2 cup of the butter over low heat, stirring frequently, until smooth. Remove from heat. With wire whisk, beat in 1/2 package (4 oz) of the cream cheese until smooth. Spread in pan. Freeze until set, about 30 minutes.
  • 2 In 2-quart saucepan, melt remaining 1/2 cup butter. Remove from heat. Stir in evaporated milk and pudding mix until blended. Stir in powdered sugar until smooth. Stir in pistachios. Carefully spread thick pudding mixture over frozen chocolate layer. Refrigerate 30 minutes.
  • 3 Meanwhile, in another 2-quart saucepan, melt almond bark over low heat, stirring constantly, until smooth. Stir in remaining 1/2 package cream cheese and the cranberries. Pour over chilled pudding layer; spread to cover. Refrigerate until firm, at least 3 hours.
  • 4 Remove candy from pan by lifting foil. Cut into 1-inch squares; remove from foil. Store in refrigerator.
  • 1 Line 13x9-inch pan with foil; spray foil with cooking spray. In 1 1/2-quart saucepan, melt chocolate chips and 1/2 cup of the butter over low heat, stirring frequently, until smooth. Remove from heat. With wire whisk, beat in 1/2 package (4 oz) of the cream cheese until smooth. Spread in pan. Freeze until set, about 30 minutes.
  • 2 In 2-quart saucepan, melt remaining 1/2 cup butter. Remove from heat. Stir in evaporated milk and pudding mix until blended. Stir in powdered sugar until smooth. Stir in pistachios. Carefully spread thick pudding mixture over frozen chocolate layer. Refrigerate 30 minutes.
  • 3 Meanwhile, in another 2-quart saucepan, melt almond bark over low heat, stirring constantly, until smooth. Stir in remaining 1/2 package cream cheese and the cranberries. Pour over chilled pudding layer; spread to cover. Refrigerate until firm, at least 3 hours.
  • 4 Remove candy from pan by lifting foil. Cut into 1-inch squares; remove from foil. Store in refrigerator.

EXPERT TIPS

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Expert Tips

To save time, look for already shelled pistachio nuts. Pistachios aren't difficult to shell, but it still takes time during a busy holiday season.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Candy
Calories
110
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
4g,
4%
),
Cholesterol
10mg
10%;
Sodium
45mg
45%;
Total Carbohydrate
13g
13%
(Dietary Fiber
0g
0%
  Sugars
12g
12%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Other Carbohydrate; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.