Butterscotch Bark with Dried Cranberries & Pistachios
Ingredients
- 3 cup butterscotch chips
- 2 tbsp Maple Pumpkin butter – Avail at Sprouts
- ½ cup Pistachios
- ⅓ cup dried cranberries
- ⅛ cup pumpkin seeds, salted
Instructions
- Place the butterscotch chips and pumpkin butter in a microwavable bowl, and microwave in 20-second increments stopping to stir the mixture until it’s fully melted and integrated.
- Next, stir in the crushed pistachios and pour the mixture onto a baking sheet lined with parchment paper. Use a spoon to flatten and level the mixture. Be SURE to use parchment paper otherwise it’ll seriously stick and you’ll have a hot mess!
- Sprinkle the cranberries and pumpkin seeds all over the top, pressing them down gently with your hand. Cool for about an hour in the fridge, then break into pieces and enjoy! Store in an airtight container in the fridge.
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