Pistachio Cranberry Bark Recipe
- 2 cups (12 ounces) semisweet chocolate chips
- 5 ounces white candy coating, chopped
- 1 cup chopped pistachios, toasted, divided
- 3/4 cup dried cranberries, divided
- 1. In a microwave-safe bowl, melt semisweet chips; stir until smooth. Repeat with white candy coating.
- 2. Stir 3/4 cup pistachios and half of the cranberries into semisweet chocolate. Thinly spread onto a waxed paper-lined baking sheet. Drizzle with candy coating.
- 3. Cut through with a knife to swirl. Sprinkle with remaining pistachios and cranberries. Chill until firm. Break into pieces. Store in an airtight container in the refrigerator. Yield: about 1 pound.
2 ounce-weight: 420 calories, 25g fat (13g saturated fat), trace cholesterol, 69mg sodium, 53g carbohydrate (45g sugars, 5g fiber), 5g protein
Reviews for Pistachio Cranberry Bark
"I wished I would have been able to give it 20 stars! An absolute must for your Holiday tray. Very easy, elegant and yummy! Followed the recipe exactly, although forgot to mix the pistachio's & dried cranberries into melted chocolate. However, remembered while I was spreading the melted chocolate on to the wax paper lined cookie sheet, so I just sprinkled on and with a back of a spatula pressed them into the melted chocolate. And followed the recipe as stated.Susan, thank you for sharing your love of baking with us all!"
"This was excellent! Made this for gifts and it got rave reviews. I used Ghirardelli 60% cocoa chips because I like a darker chocolate!"
"I made this candy bark for the first time on 12/25/2013. I didn't have pistachios or dried cranberries so I'd used 1 cup candied cherries, finely cut & DIVIDED & used 1 cup dry roasted peanuts, DIVIDED! I'd also used 14 oz. package of dark Make & Mold chocolate candy wafers and 14-oz. pkg, of Make & Mold vanilla candy wafers, melted separately in double boiler over boiling water & I added 1 Tbsp. vegetable shortening to each of the candy mixtures before melting & adding the cherries and peanuts! I'd tinted the vanilla part green with several drops of green food coloring & added 1/2 tsp. mint extract after melting the vanilla wafers. I'd divided 1/2 cup each roasted peanuts for each layer & added 1/2 cup finely chopped candied cherries to chocolate layer. I'd sprinkled the tinted vanilla layer after swirling with a knife. I admit that I JUST MIGHT have to work with the vanilla layer-I had sampled the candy bark after letting it chill and I'd found it very good! I'd taken some to one of my nephews & his family 12/26/13 and Judah/his wife found it very good, too! This recipe is definitely on my make list for special occasions/holidays! Thank you, Susan Wacek, for sharing this recipe!! DELowenstein"
"I made these for my Christmas home baked goodies that I share with family and friends. It is delicious and easy. I'll be making this every year."
"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!)"
"So easy and so tasty - the pistachios, cranberries, and chocolate together are great! This recipe is a must make every year!"
"great and easy to make"
"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."
"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."
"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."
"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!"
"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."
"Why does this have to be stored in the refrigerator? Doesn't seem like there is anything in this to spoil at normal room temperature. I plan to make this tomorrow and would like to give some as gifts -- do I have to tell them it has to be refrigerated?"
"This is a beautiful recipe and one that works out very, very well. My family loves it and as a result, I make it, then hide it, so we have some for Christmas."
"I make this every year at Christmas. My kids & husband eat up the 1st batch almost before it cools. we always end up making 3-4 batches every year!"
"I made two batches of this...I used Ghirardelli 60% cacao bittersweet chocolate - YUMMY! I ate most of it!"
"HiCandy coating is much like white chocolate (white chocolate might work...and have cocoa in it where coating is not as good - my opinion). I have not made this yet, but I will be making it!"
"What is white candy coating and where would I find it?"