Dark Chocolate Bark with Pistachios and Dried Cranberries

posted by Katie on December 21, 2010

I am a huge fan of peppermint bark, so naturally when I saw this on Oprah’s website I was very excited and intrigued to want to try and make this; however, Oprah’s version had dried cherries and pumpkin seeds. Not a fan of pumpkin seeds, and I had no dried cherries on hand. I did have craisins (aka dried cranberries)! I typically make a home made trail mix that consist of semi-sweet chocolate chips, craisins, and pistachios, so I knew with a few modifications I would love this bark! This is by far one of the easiest recipes I’ve ever made and it speaks volumes. All of my coworkers were impressed and I kept assuring them that this was by far the easiest recipe on the planet–even there kids could make it!

Source: Katie Original!

Prep: 20 minutes

Cook: 2-3 minutes

Serves: 12-16 ?

Ingredients:

1/2 cup shelled, dry-roasted, salted pistachios , coarsely chopped
3/4 cup coarsely chopped dried cranberries
1 pound bittersweet chocolate (at least 64 percent cacao), finely chopped

Directions:

1. Line an 11″ x 17″ baking sheet with parchment paper. Combine pistachios and dried cranberries in a bowl. Set aside 1/2 cup of mixture.

2. To temper chocolate: Using a microwave, place 3/4 of chocolate in a microwave-safe glass or ceramic bowl (set aside remaining chocolate). Program microwave at 50 percent power. With bowl uncovered, heat chocolate for 30 seconds and then stir with a rubber spatula. Repeat, heating for 30 seconds and then stirring, until almost all the chocolate in the bowl is melted, about 4 minutes total.

3.Using an instant-read thermometer, check temperature of chocolate. It should be no more than 115°. If it hasn’t reached desired temperature, continue to heat (in 10-second increments). Then add reserved chocolate and stir constantly until completely melted and smooth and thermometer reads 88° to 90°. Chocolate is now tempered.

4. Stir nut mixture into bowl containing chocolate.

5.Using an offset spatula, spread chocolate in an even layer, about 1/4 inch thick, on the parchment. Sprinkle with reserved 1/2 cup nut mixture. Allow bark to cool until hard, at least 20 minutes. Break into irregular pieces.

Tip: Wrap in gift boxes or airtight tins lined with decorative waxed paper, or place in cellophane bags and tie with ribbon. Chocolate bark will last several weeks.

posted under baked goods, Dessert, Holiday, Katie Original

2 comments

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2 Responses to “Dark Chocolate Bark with Pistachios and Dried Cranberries”

Jenn Erickson posted on December 30, 2010 at 2:15 am (#)

Yum! Awesome improvisation Katie! Pistachios and dried cranberries sound like a perfect compliment to the dark chocolate. So glad I saw your link at the Tuesday Night Supper Club at Fudge Ripple! Happy New Year! Jenn
Christy posted on December 31, 2010 at 6:32 am (#)

so beautiful and what great flavors! i love fruit and nuts with dark chocolate…i could eat a whole plate of these 🙂 thank you for sharing with tuesday night supper club–and Happy New Year!