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Black 'n' White Pistachio Bark Recipe
Black 'n' White Pistachio Bark Recipe photo by Taste of Home

Black 'n' White Pistachio Bark Recipe

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You need only four basic ingredients to whip up this sweet and nutty treat. Sized right for two, it's an easy way to satisfy a sweet tooth. You could also double or triple the recipe if you want to have more candy on hand for the holiday season.—Louise Delozier, Albuquerque, New Mexico
TOTAL TIME: Prep: 20 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 4 servings

Ingredients

  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup coarsely chopped pistachios, toasted, divided
  • 1/3 cup dried cranberries
  • 2/3 cup vanilla or white chips

Nutritional Facts

1 serving (3 ounces) equals 475 calories, 29 g fat (14 g saturated fat), 6 mg cholesterol, 95 mg sodium, 56 g carbohydrate, 5 g fiber, 7 g protein.

Directions

  1. Line a baking sheet with foil; set aside. In a small microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in 1/4 cup pistachios and cranberries. Spread in a thin layer on prepared baking sheet.
  2. In a microwave, melt vanilla chips; stir until smooth. Drop by teaspoonfuls over chocolate layer. Cut through with a knife to swirl. Sprinkle with the remaining pistachios. Chill until firm. Break into pieces. Yield: 3/4 pound.
Originally published as Black 'n' White Pistachio Bark in Reminisce November/December 2005, p 50

Nutritional Facts

1 serving (3 ounces) equals 475 calories, 29 g fat (14 g saturated fat), 6 mg cholesterol, 95 mg sodium, 56 g carbohydrate, 5 g fiber, 7 g protein.

Reviews for Black 'n' White Pistachio Bark

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   (4)
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MY REVIEW
Reviewed Nov. 28, 2013

Use a good grade of chocolate and candy bars instead of chips. the chips have an additional ingredient to keep the shape. The bars will be creamier and better tasting. Same for the vanilla or chips - I use Lindt chocolate bars (especially flavored) and the while Lindt bars that also come in flavors - using better chocolate always makes a better recipe.

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