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Round plate with bark, surrounded by some cranberries and decorations.
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Cranberry Pistachio Bark

My Cranberry and Pistachio White Chocolate Bark is an easy to prepare sweet treat. It contains just three ingredients and is quickly and easily made. As well, you don’t need to be a skilled cook to make this spectacular confectionery; if you can melt chocolate you can make this festive Bark. 
Course Afternoon Tea, Morning Tea, Snack
Cuisine International
Prep Time 5 minutes
Cook Time 10 minutes
Setting Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 people
Calories 246kcal
Author Alexandra

Ingredients

  • 225 g (8 oz) white chocolate See Note 1
  • ¼ cup (35 g) dried cranberries
  • ¼ cup (35 g) pistachios

Instructions

  • Line a baking tray with non-stick baking paper.
  • Optional step:
    Toast the pistachios. Spread the pistachios out on a baking sheet in an even layer and place in pre-heated 180˚C/ 350˚F oven for 5-6 minutes. Heating them releases their flavour but this step is purely optional. Cool completely before sprinkling them on your chocolate. 
  • Roughly chop the dried cranberries and pistachios and set aside.
  • Chop the chocolate to even size pieces and place into a bain marie/double boiler or heatproof bowl sat over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir occasionally with a metal spoon or spatula until the chocolate has almost melted.
    See Note 2.
  • Remove the bowl from the heat, taking care that no steam gets in the bowl or the mixture will seize. The residual heat will melt the remainder of the chocolate. Stir slowly until it has completely melted. 
  • Once the chocolate has melted, pour onto the baking paper. Using a rubber or silicone spatula, spread the chocolate into an even layer until its ½ cm (¼ inch) thick.
  • Sprinkle the chopped dried cranberries and then the chopped pistachios over the chocolate in an even layer.
  • Let cool at room temperature for 2-4 hours until completely set, or if it is a warm day, place it in the fridge until set.
    See Note 3.
  • Using your hands or a sharp knife, break or chop the Bark into 16-18 pieces.
  • Store in an airtight container for up to 5-7 days, in the refrigerator if necessary. If storing in the refrigerator, I suggest you place several layers of kitchen paper in the base to help absorb excess moisture.
    See Note 4.

Notes

  1. Use the best quality white chocolate that you can – this will produce the best result.
  2. If you prefer, you can melt the chocolate in the microwave – melt at 20 second intervals, stirring after each one.
  3. If it is hot, you can allow the bark to set in the fridge.
  4. Ideally, store it in an airtight container in a cool, dark place. If possible, it is better to not store it in the fridge as moisture in the fridge may cause the chocolate to “bloom” giving it a whitish, powdery appearance. It is still safe to eat but the appearance is spoiled. However, in Australia this may not be possible so put the bark in an airtight container with a few sheets of kitchen paper on the base to absorb any moisture and store in the fridge for up to one week. 
  5. Please note, the nutritional information is based on the bark being broken up into approximately 18 pieces and 3 being enjoyed as a serving. The nutritional information as an estimate only.

Nutrition

Calories: 246kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 8mg | Sodium: 34mg | Potassium: 160mg | Fiber: 1g | Sugar: 26g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg