Description
This Delightful Pistachio Cranberry Bark is a simple and elegant treat combining creamy white chocolate with crunchy pistachios and tart dried cranberries. Perfect for snacking, gifting, or holiday celebrations, this no-bake recipe requires minimal ingredients and effort, delivering a perfect balance of sweet and tangy flavors with a satisfying crunch.
Ingredients
Scale
Ingredients
- 12 oz white chocolate chips or chopped white chocolate
- 1/2 cup pistachios, shelled and roughly chopped
- 1/2 cup dried cranberries
- 1/4 tsp sea salt (optional)
Instructions
- Melt the Chocolate: In a heatproof bowl, melt the white chocolate over a double boiler or in the microwave in 20-second intervals, stirring each time until smooth and fully melted.
- Prepare the Bark Base: Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make removal easier.
- Pour the Melted Chocolate: Pour the melted white chocolate onto the prepared baking sheet, spreading it evenly with a spatula into a thin layer.
- Add Toppings: Immediately sprinkle the chopped pistachios and dried cranberries evenly over the melted chocolate, pressing gently to ensure they stick well.
- Chill the Bark: Place the baking sheet in the refrigerator and chill for 1-2 hours or until the chocolate has completely set and hardened.
- Break Into Pieces: Once set, remove from the refrigerator and break the bark into irregular pieces suitable for serving.
- Serve and Enjoy: Serve chilled or at room temperature as a delicious sweet and crunchy snack or dessert.
Notes
- Use a silicone spatula to spread the chocolate evenly for a smooth surface.
- For a more festive look, add a pinch of sea salt on top or sprinkle some edible glitter.
- Store the bark in an airtight container in the refrigerator for up to two weeks.
- You can substitute white chocolate with dark or milk chocolate for variation.
- Ensure the toppings are evenly distributed for balanced flavor and texture in every bite.
