This festive dark chocolate bark is not only decadent and fun, it’s healthy too! Pistachios, cranberries, and dark chocolate are packed with antioxidants, not to mention fiber, good fats, and vitamin C, so they’re a sweet treat you can feel good about.
Chocolate bark for the holidays (or any day!)
With the holidays right around the corner, if baking isn’t your thing, making chocolate bark may be the holiday recipe for you. (Besides, everyone makes cookies – dark chocolate bark with pistachios and cranberries is something different!) While you can use any combination of nuts and dried fruits to make homemade chocolate bark, I love the festive colors in the pistachio and cranberry mixture, and it tastes great, too! Although this bark is perfect for gifting, I love it as a gift year-round as well. Sometimes you just need something sweet after a meal, and chocolate bark is a healthy way to get what you need!
Why chocolate bark is the best homemade treat for the holidays
I also make snowman chocolate bark Dark chocolate nut clusters with sea salt For the holidays, I use 5 types of nuts and serve them in mini cupcake stands. I packed them into boxes And give them to friends and neighbors – it has become my holiday tradition!
- Healthier than the usual holiday fare: Many people feel overwhelmed by the overwhelming amount of cookies and sweets that the holidays bring. I love that dark chocolate bark tastes rich and delicious, but is lighter and healthier than most other candies.
- It’s very easy to make: With only three ingredients, the only appliance you need is a microwave to prepare this. But it looks very impressive!
- Customizable: I make dark chocolate bark year-round using whatever dried fruits, nuts and seeds I have on hand. It’s even great with batches of pumpkin granola in the fall!
Components you will need
The ingredient list for Dark Chocolate Bark is short and sweet!
- Peeled pistachios: Using already shelled pistachios saves you some preparation time. I love salted nuts for that sweet and salty contrast.
- Dried cranberries: Cut these coarsely.
- DChocolate coffin: You can use any type you want.
How to Make Dark Chocolate Bark with Pistachios and Cranberries
This will be the easiest gift you can make this season! See recipe card above for printable instructions.
- Melt the chocolate: Microwave chocolate into a microwave-safe liquid measuring cup; I use 15-second intervals, stirring after each, and it usually takes about 1 minute.
- Stir in nuts and cranberries: Mix pistachios and cranberries with chocolate.
- Bark formation: Spread the chocolate mixture on a baking tray and freeze for an hour.
- Break into pieces: Break the cooled chocolate bark into pieces and serve or store.
fruit: Shares
Serving Size: 1 ounces (about 3-1/2 x 3-1/2 inches)
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Place the chocolate in a microwave-safe measuring cup. Microwave on high for 1 minute or until chocolate melts, stirring every 15 seconds.
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Add the melted chocolate to the nut mixture, stirring until the ingredients are mixed together.
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Distribute the mixture evenly on a jelly roll tray lined with paper or foil. Freeze 1 hour.
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Break into pieces.
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The bark should be kept in an airtight container in the refrigerator or in a cool room. It will keep for up to 3 weeks.
Final step:
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Submission: 1 ounces (about 3-1/2 x 3-1/2 inches), Calories: 126.6 Kcal, Carbohydrates: 15.3 g, protein: 2.6 g, fat: 8.1 g, Saturated fat: 3.2 g, Cholesterol: 1.7 mg, Sodium: 1.1 mg, Fiber: 2.1 g, sugar: 10.7 g
More chocolate bark ideas
- Candy cane bark: Consider this an easier version of peppermint bark! We distribute the chocolate on the mold, then sprinkle the chopped candy pieces on top.
- Cherry almond bark: Add dried sour cherries and roughly chopped almonds.
- Pecan bark: Fold unsweetened coconut and chopped pecans into dark chocolate.
- Trail mix bark: Add your favorite trail mix to the chocolate.
- Orange bark with ginger: After pouring the chocolate onto the pan and distributing it in an even layer, add the crystallized ginger pieces and candied orange peel.
Proper storage
Keep dark chocolate shells in an airtight container in the refrigerator or another cool, dry place for up to 3 weeks.
