Pistachio Cranberry Bark is a combination of sweet, tangy cranberries, crunchy pistachios, creamy white chocolate, and rich, velvety semisweet chocolate. Ready in 35 minutes, it’s a perfect fuss-free holiday treat.
What can I use if I don’t have white candy coating?
If you don’t have white candy coating or white chocolate melts, you can also use good-quality white chocolate or white chocolate chips.
How do I prevent the chocolate from seizing?
If you are using a double boiler to melt the chocolate, make sure that the water in the bottom pot is simmering, not boiling, to prevent the water from getting into the chocolate while melting. Also, avoid overheating the chocolate.
How do I store the bark and how long will it last?
Place this pistachio cranberry bark in an airtight container or in a ziplock bag. Store for up to 2 weeks in the refrigerator.
Can I freeze the bark for later use?
Yes, you can. Wrap the cooled bark tightly with a plastic wrap or aluminum foil. Store in a freezer for up to 3 months. When you’re ready to serve, thaw the bark in the refrigerator for a few hours.
Easy Pistachio Cranberry Bark: 5 Ingredients, 35 Minutes!
Ingredients
For the bark:
- 8 oz semisweet chocolate chips
- 6 oz white chocolate melts
- ½ cup pistachios, chopped
- ½ cup dried cranberries, chopped
For the topping:
- ¼ cup pistachios, chopped
- ¼ cup dried cranberries, chopped
- 1 tbsp shredded coconut
Instructions
- Line a baking sheet with parchment paper.
- Melt the chocolate chips and the white chocolate melts separately in the microwave in 30-second intervals. Stir every time. Once melted, remove from the microwave and let cool slightly.
- Add the chopped pistachios and cranberries to the melted semisweet chocolate. Stir to combine.
- Pour this mixture onto the prepared baking sheet. Spread evenly. Top with the melted white chocolate. Swirl using a spatula, a knife, or a toothpick. Be sure to not overmix.
- Finally, top with the chopped pistachios, cranberries, and shredded coconut. You can also sprinkle some flakey sea salt on top, if desired. Refrigerate for at least 30 minutes or until set. Break apart with your hands or cut the bark using a sharp knife. Enjoy!You can also melt your chocolate chips and white chocolate melts in a bowl over a double-boiler.
Nutrition
Frequently Asked Questions
Do I need to toast the pistachios?
It’s not necessary to toast the pistachios, but it’s recommended as it enhances their flavor, aroma, and texture.
What if I don’t have a microwave to melt the chocolate?
There is no problem if you don’t have a microwave. You can also melt the chocolate on the stove using a double boiler.
Can I use different nuts or dried fruits?
Yes, you can. Feel free to experiment with different nuts and dried fruits. Hazelnuts, almonds, pecans, dried cherries, dried apricots, or raisins can be a good alternative for pistachios and cranberries.
Is there a vegan alternative for this recipe?
Yes, you can make a vegan version of this recipe. Just substitute the chocolates with vegan-friendly options.
What should I do if the chocolate doesn’t seem to set?
Just place the pistachio cranberry bark in the refrigerator for at least 30 minutes to set. If you want to make it faster, you can freeze the bark before it sets.
What if my bark is too thick or too thin?
You can adjust the thickness of your bark while spreading it on the lined baking sheet. I recommend spreading it to an even layer about 1/4 inch thick. Depending on how thick your pistachio cranberry bark is, it will set faster or longer. The taste will be the same.
