PIstachio & Cranberry Bark

Servings 1 lb.
Author Leigh Anne Wilkes


  • 1 lb. chopped chocolate
  • 1 cup chopped pistachios lightly toasted
  • 1 cup dried cranberries


  • Line a baking sheet with parchment paper and set aside.
  • Melt the chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each interval).
  • Spread the chocolate mixture onto the prepared pan in an even layer and sprinkle the pistachios and cranberries over the top. Gently push the pistachios and cranberries into the chocolate.
  • Refrigerate 20-30 minutes, or until set.
  • Break the bark into pieces. Store in an airtight container in the refrigerator.