1 cup (250 ml) pretzel sticks

1/2 cup (125 ml) dried cranberries

1/2 cup (125 ml) shelled pistachios

12 oz (335 g) white chocolate, chopped

Line a lightly oiled 23 x 13-cm (9 x 5-inch) loaf pan with plastic wrap, letting the wrap hang over the sides. Distribute the pretzel sticks, cranberries and pistachios evenly in the pan.

Melt the chocolate in a double boiler until hot to the touch. Pour the chocolate into the pan and mix gently with a knife tip so the chocolate fills the spaces between the other ingredients.

Refrigerate until the chocolate hardens, about 2 1/2 hours. Grasp the edges of the plastic wrap and lift the confection out of the pan. Peel off the wrap. Using a hot knife, cut into 2.5-cm (1-inch) squares.

Store at room température.

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