Line a cookie sheet with parchment paper and draw an 8 X 10 rectangle on it. Turn the parchment paper over. Roughly chop the pistachios and cranberries and set aside. 

Melt 16 ounces of the white chocolate over a double boiler until smooth, or heat in the microwave in 30-second intervals and stir well after each cycle. Add 2/3 of the pistachios and cranberries and stir in. Use a silicone spatula to spread the mixture evenly inside the rectangle. 

Sprinkle the remaining pistachios and cranberries on top. Sprinkle the coffee on top. Melt the remaining 2 tablespoons of white chocolate and use a whisk to drizzle lines on top. 

Place in the fridge for at least one hour to firm up; cut or break into pieces, and enjoy

As Seen In The Joy of Kosher With Jamie Geller Magazine (Shavuot 2015) - Subscribe Now