Chocolate Bark with Pistachios & Dried Cranberries

Hi friends!

This Friday night in my household is totally relaxed. I am still under the weather with an upper respiratory thing, and my hubby had a tooth pulled earlier today, so we both felt like being couch potatoes. Our evening has consisted of me making us a dinner of homemade tomato soup, getting some fro yo, and now we’re currently watching a college football game. Even Harley’s joining in on the laziness and has been snoozing. Between a workout first thing this AM, work, a long walk with Harley, and physical therapy while feeling crappy,  I think I’ve earned some chill time tonight! 😉

Before officially moving forward from the holidays, I want to share one final dessert I made during Christmastime – chocolate bark with pistachios and dried cranberries:

I found the recipe on the Eating Well website, and the process of making these treats went something like this:

Next time I make these, I’m definitely going to use regular dark chocolate instead of bittersweet. It’s a personal preference, but I like dark chocolate the best. The recipe is below!

Chocolate Bark with Pistachios & Dried Cranberries

Eating Well

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Calories 80 kcal

Ingredients

  

• 3/4 cup shelled pistachios roughly chopped
• 3/4 cup dried cranberries
• 1 TSP freshly grated orange zest
• 24 oz bittersweet/dark chocolate finely chopped, divided

Instructions

 

• Line a baking sheet with tin foil.
• Toss pistachios, cranberries, and orange zest in a bowl.
• Melt 18 oz chocolate in a double boiler over hot water (You can also microwave the chocolate in 30-second increments instead). Stir often with a spatula so it melts evenly.
• Remove chocolate from heat, then stir in remaining 6 oz chocolate, mixing until thoroughly melted and smooth.
• Add 1/2 of the pistachio mixture to the chocolate and stir well.
• Quickly scrape the chocolate onto the baking sheet, using the spatula to spread it to an even 1/4-inch thickness.
• Sprinkle the remaining pistachio mixture on top, gently pressing it into the chocolate.
• Refrigerate uncovered just until set, 30-45 minutes.
• Flip the baking sheet over onto a large cutting board. Remove the baking sheet and peel the tin foil off. Using a knife, cut into 2 to 3-inch chunks of bark.

Nutrition

Calories: 80kcalCarbohydrates: 11gProtein: 1gFat: 5g

Tried this recipe?Let us know how it was!