Cranberry Pistachio Dark Chocolate Bark

Cranberry Pistachio Dark Chocolate Bark

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  • Serving: Food & recipes

This indulgent cranberry pistachio dark chocolate bark recipe will please even the pickiest chocolate lovers.


  • 1-1/2 cups coarsely chopped pistachios
  • 8 ounces high-quality dark chocolate, finely chopped
  • 1 cup dried sweetened cranberries, coarsely chopped


  1. Preheat the oven to 350 degrees F. and spread the pistachios on a baking sheet. Toast in the oven for 5 minutes or until fragrant – do not burn. Remove from oven and set aside.
  2. Line a large baking sheet with wax paper. In a double boiler set over low heat, melt chocolate, stirring until smooth. You can also place chocolate in a large heat-proof bowl over a pan of simmering water.
  3. Stir in nuts and cranberries and stir to coat. Scrape chocolate mixture onto the prepared baking sheet and spread it into a 12-by-8-inch rectangle. Refrigerate for 10 minutes, or until firm enough to cut – or break.
  4. For a refined presentation, use a sharp knife to cut the bark into evenly-sized pieces, or for an edgy look, break into different-sized pieces.

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