Dark Chocolate CranPistachio Bark

The other day I made a Sweet Potato Kale Salad and brought it to work for my coworkers. We were discussing how cranberry and pistachio are one our favorite combinations. I’ve always loved that combination with chocolate as well. When I have these ingredients laying around my kitchen – I typically take a handful of each and another of dark chocolate morsels. It’s the perfect blend of ingredients, so I decided to toss it over chocolate instead with an addition of pretzels for a little bit of saltiness.

I’ve learned this from my dad. Any time he’s done baking and has extra melted chocolate and ingredients – he always tosses them over chocolate and lets the ingredients set. It’s sooo easy and tasty.

Dark Chocolate

5 from 1 vote
Dark Chocolate CranPistachio Bark
Prep Time
3 mins
Cook Time
20 mins
Total Time
19 mins
 

A sweet and salty slate of dark chocolate with crispy toppings. 

Course: Dessert
Cuisine: American
Servings: 1 Large Sheet Pan
Calories: 150 kcal
Author: morganicmind
Ingredients
  • 1 17.3oz 72% Cocoa Dark Chocolate Almond Bark Trader Joe's
  • 1/2 cup Milk Chocolate Morsels
  • 1/3 cup Pistachios lightly salted & halved
  • 1/4 cup Craisens dried cranberries
  • 1/3 cup Slivered Almonds
  • 1/4 cup crushed pretzels
  • Sprinkle Ground Himalayan salt
  • 1/4 cup Cashews halved
Instructions
  1. Preheat the oven to 200 degrees.

  2. Crush the pistachios, cashews, and pretzels into tiny pieces (not into crumbs).

  3. Mix together the pistachios, cashews, pretzels, and almonds together.

  4. Place mixture onto a standard large baking sheet and bake for 10 minutes or until slightly golden (no more than 12 minutes). 

  5. Remove from oven and let cool.
  6. While mixture is cooling, place the chocolate on a parchment paper covered baking sheet. Place in oven and make for about 6-8 minutes or until soft and spreadable (melted). Make sure not to melt the chocolate fully in the oven. As you spread the chocolate will melt on its own.  


    *Option to also melt the chocolate in the microwave instead. Microwave in 30 second increments - stir each time. 

  7. Spread the chocolate on the parchment paper until the whole sheet is filled (less than 1 inch).
  8. Sprinkle the rest of the ingredients on top of the chocolate and allow to cool and set. (I like to place mine on granite or marble counter tops to cool quicker; however, you may also place this in the freezer for a few minutes to speed up the process. I cooled mine overnight just sitting out. 

  9. Once cooled and set, break apart the bark into pieces.
Recipe Notes

I don't recommend freezing due to the craisens, but feel free to toss it in the fridge or freezer (if you don't eat all of it at once 😉 ). 

 

*Option to also melt the chocolate in the microwave instead. Microwave in 30 second increments - stir each time. 

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