Chocolate Bark with Cranberries and Pistachios

2013 12 18_3126I first saw this recipe on Pinterest, if you can even call it a recipe. It is more like an idea. A delicious, delicious idea. Dark chocolate meets salty pistachios and sweet dried cranberries. Fabulous.

I started with good chocolate. No almond bark here. I melted two bags of Ghirardelli 60% cacao chocolate chips. They are my go to chocolate chip because they are the best tasting chocolate chips ever. You won’t go back to nestle, I promise.

Anyway, I melted the chocolate chips in a double boiler, then spread the melted chocolate in a rimmed baking sheet lined with wax paper. Then I liberally sprinkled chopped pistachios and dried cranberries over the top. Then I stuck the whole thing out on the porch until the chocolate firmed back up.

2013 12 17_3145Once the chocolate was hard again, I melted some vanilla almond bark and drizzled it over the top, just to make it pretty. I tried using white baking chips, but they don’t melt. I knew they weren’t really white chocolate, but apparently they aren’t even food. I actually burned them in the microwave on half power so I tried again in a double boiler. The best I could get was grainy paste. Almond bark at least melts.

So after I drizzled the chocolate with the almond bark, I put it back outside to harden again. Then I broke it into pieces. That’s it. Not even really a recipe, but oh so tasty.

Dark Chocolate Bark
Dark chocolate with pistachios and dried cranberries.
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  1. 2 bags (20 oz) Ghirardelli 60% cacao semisweet chocolate chips
  2. 1/2 cup chopped pistachios
  3. 1/2 cup dried cranberries
  4. 1 cube almond bark
  1. Line a rimmed baking sheet with parchment paper.Melt chocolate chips in a double boiler.
  2. Spread melted chocolate in an even layer on the baking sheet. Sprinkle pistachios and cranberries over the chocolate
  3. Refrigerate until the chocolate hardens.
  4. Melt 1 square of almond bark, drizzle over the chocolate with a spoon, or spoon into a sandwich bag with the corner cut off and pipe over the chocolate.
  5. Let harden again. Once completely hardened, break into bite sized pieces.
  6. Store in the refrigerator.
  1. Do not skmip on the quality of chocolate chips.
Crafty Cori Strikes Again



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