Back to Pistachio Cranberry Bark

Print Options


Card Sizes

Pistachio Cranberry Bark Recipe

Pistachio Cranberry Bark Recipe

I picked up this bark recipe at a Christmas sweets swap hosted by a woman in my Bible study group. My family, friends and I think it's just divine—even my dad, who's not big on candy. —Susan Wacek, Pleasanton, California
TOTAL TIME: Prep: 20 min. + chilling YIELD:16 servings


  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup chopped pistachios, toasted, divided
  • 3/4 cup dried cranberries, divided
  • 5 ounces white candy coating, melted


  • 1. In a microwave-safe bowl, microwave chocolate chips until melted; stir until smooth. Stir in 3/4 cup pistachios and half of the cranberries; spread onto a waxed paper-lined baking sheet. Drizzle with melted candy coating. Cut through layers with a knife to swirl.
  • 2. Sprinkle with the remaining pistachios and cranberries. Refrigerate until firm.
  • 3. Cut or break into pieces. Store in an airtight container in the refrigerator. Yield: about 1 pound.

Nutritional Facts

1 ounce: 215 calories, 12g fat (6g saturated fat), 0 cholesterol, 36mg sodium, 28g carbohydrate (24g sugars, 2g fiber), 3g protein.

Reviews for Pistachio Cranberry Bark

Sort By :

Average Rating
garciaszoo User ID: 8601850 258198
Reviewed Dec. 16, 2016

"Perfect as is, I agree it is elegant and easy. Always on my Christmas trays, I always get compliments on it."

ferryal User ID: 3337544 214299
Reviewed Dec. 8, 2014

"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!"

aunt billy User ID: 164989 207495
Reviewed Jan. 11, 2014

"This was excellent! Made this for gifts and it got rave reviews. I used Ghirardelli 60% cocoa chips because I like a darker chocolate!"

delowenstein User ID: 3766053 68221
Reviewed Dec. 27, 2013

"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"

aldar User ID: 6518085 61635
Reviewed Dec. 26, 2013

"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."

Lisa Lotzer User ID: 3608264 134977
Reviewed Dec. 20, 2011

"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!)"

JZAnderson User ID: 1266313 66238
Reviewed Nov. 27, 2011

"So easy and so tasty - the pistachios, cranberries, and chocolate together are great! This recipe is a must make every year!"

smwilliams User ID: 2566445 68216
Reviewed Oct. 17, 2011

"great and easy to make"

Konowalski51 User ID: 3325920 207494
Reviewed Dec. 19, 2010

"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."

Mrs_T User ID: 941931 156158
Reviewed Dec. 17, 2010

"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."

Cessigirl User ID: 5656013 155865
Reviewed Dec. 15, 2010

"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."

kathleen0306 User ID: 3652198 68215
Reviewed Dec. 15, 2010


kat0508 User ID: 5552065 134421
Reviewed Nov. 21, 2010

"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."

kristinscotth User ID: 2609242 61633
Reviewed Apr. 19, 2010

"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!"

mikotafamily User ID: 816202 77179
Reviewed Dec. 21, 2009

"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.


marcoates User ID: 164090 134976
Reviewed Dec. 21, 2009

"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?"

tkarinas User ID: 4389335 134420
Reviewed Dec. 21, 2009

"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."

nahrendo User ID: 1452570 134418
Reviewed Aug. 27, 2009

"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!"

Lisa Lotzer User ID: 3608264 160039
Reviewed Jan. 11, 2009

"I made two batches of this...I used Ghirardelli 60% cacao bittersweet chocolate - YUMMY! I ate most of it!"

Lisa Lotzer User ID: 3608264 134411
Reviewed Dec. 14, 2008


Candy 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!"

easterly User ID: 2888226 134974
Reviewed Dec. 9, 2008

"What is white candy coating and where would I find it?"

Loading Image