Pistachio-Cranberry Chocolate Bark |
Author: Nicole
- 22 ounces dark chocolate chips
- ¾ cup unsalted pistachios
- ¾ cup dried cranberries
- Flaky sea salt (such as Maldon)
- Line a cookie sheet with slightly high sides with wax paper. Recommend 15” x 10” or 17” by 11” cookie sheet.
- Put chocolate chips in a microwave-safe bowl. Microwave on medium power for about 5-6 minutes until just melted, stirring occasionally.
- Spread melted chocolate evenly on the cookie sheet.
- Sprinkle pistachios and cranberries over melted chocolate and gently push candy into the chocolate. Sprinkle with sea salt.
- Chill in refrigerator for about an hour.
- Break into pieces. Store layered between wax paper or parchment paper in an airtight container in the refrigerator.
- Keeps for 2 to 3 weeks.
* I use Ghirardelli 60% cacao bittersweet chocolate chips.
* If you can only find salted pistachios then use less or no salt.
Recipe by Riegl Palate at https://www.rieglpalate.com/pistachio-cranberry-chocolate-bark/
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