Pistachio Cranberry Bark Recipe

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Pistachio Cranberry Bark Recipe
Pistachio Cranberry Bark Recipe photo by Taste of Home
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Pistachio Cranberry Bark Recipe

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Publisher Photo
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, loves it. —Susan Wacek, Pleasanton, California
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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

Directions

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.
Sprinkle with the remaining pistachios and cranberries. Refrigerate until firm.
Cut or break into pieces. Store in an airtight container in the refrigerator. Yield: about 1 pound.
Originally published as Pistachio Cranberry Bark in Taste of Home December/January 2006, p68

Nutritional Facts

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

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  • 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.
Originally published as Pistachio Cranberry Bark in Taste of Home December/January 2006, p68

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Reviews forPistachio Cranberry Bark

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MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
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!)"

MY REVIEW
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!"

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

"great and easy to make"

MY REVIEW
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."

MY REVIEW
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."

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