These cups are filled with chewy dried fruit and nuts, and topped with glittering sanding sugar. This makes more than 50 pieces, so be prepared to share!
1poundwhite almond bark or block white chocolateavoid using white baking chips
1 3/4cupdried cranberries
1 1/2cuproastedsalted pistachios
1/4cupblanched slivered almonds
Additional fruit and nuts for decoratingif desired
Clear sanding sugar
Instructions
Line a 24 capacity mini cupcake pan with paper liners.
Melt the almond bark or white chocolate in a large saucepan over medium-low heat. Stir constantly until melted and smooth. You may also melt the candy in the microwave at 30 second intervals at 100% power until it can be stirred smooth. Keep a careful eye if melting white chocolate in the microwave, as it can easily scorch.
Remove the pan from the heat source and stir in the cranberries, pistachios and almonds. Spoon the mixture into the lined cups. Top each cup with one or two cranberries and pistachios, if desired. Sprinkle with clear sanding sugar.
Transfer the pan to the refrigerator until the candy is set, about 1 hour. Remove from refrigerator and allow the cups to come to room temperature.
Store the candy cups in an airtight container. They will keep for up to two weeks, and possibly longer if stored in the refrigerator.