- 1 1/4 cups dried cherries
- 2 tablespoons water
- 2 (12-ounce) packages white chocolate morsels
- 6 (2-ounce) vanilla candy coating squares
- 1 1/4 cups chopped red or green pistachios
Microwave cherries and 2 tablespoons water in a small glass bowl at HIGH 2 minutes; drain.
Melt chocolate and candy coating in a heavy saucepan over low heat. Remove from heat; stir in cherries and pistachios. Spread into a wax paper-lined 15- x 10-inch jellyroll pan.
Chill 1 hour or until firm. Cut with a 3-inch heart-shaped cookie cutter. Store in airtight container.
Southern Living, FEBRUARY 2000