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“This bark is divine!” writes Susan Wacek of Pleasanton, California. “I was quick to ask for the recipe after tasting it at a holiday cookie/candy exchange. “For a lovely gift, fill a plate or cup with bark, gather up clear cellophane around it and tie with red and green satin ribbons. Friends and family will appreciate your thoughtfulness.”
This recipe is:
Quick
Nutritional Facts 1 serving (2 ounces) equals 420 calories, 25 g fat (13 g saturated fat), trace cholesterol, 69 mg sodium, 53 g carbohydrate, 5 g fiber, 5 g protein.
Originally published as Pistachio Cranberry Bark in Taste of Home December/January 2006, p68
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Reviewed on Dec. 20, 2011 by Lisa Lotzer
This is wonderful! I don't toast the Pistachios and I've used chocolate candy coating (the real milk chocolate or dark chocolate). Also, I've used Ghiradelli 60% Cacao Bittersweet Chips...indulgent!)
Reviewed on Nov. 27, 2011 by JZAnderson
So easy and so tasty - the pistachios, cranberries, and chocolate together are great! This recipe is a must make every year!
Reviewed on Oct. 17, 2011 by smwilliams
great and easy to make
Reviewed on Dec. 19, 2010 by Konowalski51
I made a candy tray as a dessert for a dinner party last night. This bark was the hit of the evening. Several guests asked for the recipe. Will make this again over the holidays. Just wish that pistachios weren't so darn expensive.
Reviewed on Dec. 17, 2010 by Mrs_T
I just made this recipe for the first time and it turned out beautiful and delicious. I used dark chocolate candy coating (almond bark) instead of the semisweet chocolate chips, and that worked out just fine.
Reviewed on Dec. 15, 2010 by Cessigirl
WOW! Fast, easy, decadent and elegant. I made this for teacher gifts, and now have to make a batch for my husband and family. Fantastic. I used white chocolate wafers instead of the candy coating and it was great.
Reviewed on Dec. 15, 2010 by kathleen0306
excellent
Reviewed on Nov. 21, 2010 by kat0508
I have made this for the holdiays for many years. White almond bark works just as good as white chocolate, the cranberries and pistachio's look even more festive on the white. Every one loves this in ther baskets.
Reviewed on Apr. 19, 2010 by kristinscotth
This recipe was in my first TOH magazine, and I haven't tried it until this past Christmas, and I sure have been missing out. It was SO delicious! I made it with white chocolate chips, instead of candy coating, and it still turned out great. I loved the combination of pistachios and cranberries together. My husband and I loved it so much, I made it twice during the Christmas season. It's really hard for me to limit myself to a couple pieces at a time. I plan on making this every Christmas season. So good!
Reviewed on Dec. 21, 2009 by mikotafamily
It should be kept cool - too warm and the chocolate will get sticky. I usually do leave mine in the fridge but only because I don't have a back porch or a pantry that is cooler than the kitchen or dining room. It won't spoil - the texture just changes a little. It is great to give as gifts - maybe wrap the bark separately so the receivers could put that little part in the fridge until ready to eat. Enjoy.
It should be kept cool - too warm and the chocolate will get sticky. I usually do leave mine in the fridge but only because I don't have a back porch or a pantry that is cooler than the kitchen or dining room. It won't spoil - the texture just changes a little. It is great to give as gifts - maybe wrap the bark separately so the receivers could put that little part in the fridge until ready to eat.
Enjoy.
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