"Who says cranberries have to be a sauce? Instead, pair them with naturally green pistachios to turn these holiday berries into a highly addictive, sweet-and-salty Christmas dessert. "
3 cups semisweet chocolate chips
2 cups miniature marshmallows or 16 large marshmallows, cut in half
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla
1 cup pistachio nuts or slivers
½ cup dried cranberries
¼ cup white baking chips, melted, for decoration
Line a 9×2-inch square pan with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of the pan. Grease foil with butter.
Place chocolate chips, marshmallows and milk in an 8-cup microwavable measuring cup. Microwave uncovered on high for 3–5 minutes, stirring every minute, until marshmallows and chips are melted and can be stirred smooth.
Stir in vanilla, nuts and cranberries. Immediately pour into prepared pan. Drizzle with melted white baking chips for decoration.
Refrigerate about 2 hours or until firm. Using the foil edges to lift, remove the fudge from the pan. Cut into 9 rows by 8 rows for rectangles, or cut into diamond shapes.