Dark chocolate bark with pistachios and dried cranberries recipe

This holiday season, treat your loved ones to some dark chocolate bark. Topped with dried cranberries and heart-healthy pistachios, it makes a great gift.

You can make a couple of batches of this bark, wrap it in wax or tissue paper in a festive box, and take it to a party or give it to friends and loved ones.

Attach one of these gift tags [pdf] and share the recipe, too!
 
Servings: 10-15 | Prep time: 10 minutes | Cooking time: 10 minutes

Ingredients

  • 10 oz dark chocolate (70% cacao), finely chopped
  • 1 cup chopped pistachios, de-shelled
  • 1 cup chopped dried cranberries
  • A few pinches of coarse sea salt (optional)

Directions

Line a baking sheet with parchment paper.

Add 1 inch of water to a medium saucepan or pot and bring to a gentle simmer. Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water. The steam from the water will warm the bowl. Add the chopped chocolate to the bowl and stir occasionally with a spatula until smooth and melted.

Pour the chocolate onto the baking sheet and spread it evenly. Immediately sprinkle pistachios and dried cranberries over the still-melty chocolate. Sprinkle a few pinches of coarse sea salt over everything, if desired.

Freeze for 15 minutes, or until firm enough to cut. Cut the bark into pieces, or break apart with your hands.

Don’t be afraid to get get creative with your toppings! Some other healthy topping ideas include pomegranate seeds, almonds, orange zest, coconut shavings, pumpkin seeds, goji berries… the list goes on. Enjoy!

Nutrition information (per serving)

For 15 servings. Does not include added salt.

Calories: 170 | Carbohydrates: 19 grams | Dietary fiber: 3 grams | Sugars: 15 grams | Total fat: 10 grams | Saturated fat: 4.5 grams | Cholesterol: 0 milligrams | Protein: 3 grams | Sodium: 0 milligrams
 

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This recipe first appeared on the Kaiser Permanente Food for Health blog. Find more recipes from Kaiser Permanente at Food For Health.
 

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