This festive Dark Chocolate Bark is not only decadent and indulgent, it’s healthy too! Pistachios, cranberries and dark chocolate are loaded with antioxidants, not to mention fiber, good fats and vitamin C, so this is a sweet treat you can feel good about.
Chocolate Bark for the Holidays (Or Any Day!)
With the holidays around the corner, if baking is not your thing, making chocolate bark might just 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 fruit to make this homemade chocolate bark, I love the festive colors in this pistachio-cranberry combination, and it tastes great too! Although this bark is perfect for gifting, I love it as a year-round treat too. Sometimes you just need a little something sweet after a meal and chocolate bark is a healthy way to get your fix!
Why Chocolate Bark Is the Best Homemade Treat for the Holidays
I also make snowman chocolate bark and dark chocolate nut clusters with sea salt for the holidays, where I use 5 types of nuts and present them in mini cupcake holders. I tuck them into tins and give them to friends and neighbors—it’s become my holiday tradition!
- Healthier than the usual holiday fare: A lot of people get overwhelmed by the sheer amount of cookies and desserts the holidays bring. I love that this dark chocolate bark tastes rich and indulgent, but it’s lighter and healthier than most other treats.
- So easy to make: With just three ingredients, the only appliance you need is a microwave to create this. But it looks so impressive!
- Customizable: I make dark chocolate bark year-round with whatever dried fruit, nuts, and seeds I have on hand. It’s even great with clusters of pumpkin granola in the fall!
Ingredients You’ll Need
The list of ingredients for this dark chocolate bark is short and sweet!
- Shelled pistachios: Using pistachios that are already shelled saves you some prep time. I like salted nuts for that sweet-and-salty contrast.
- Dried cranberries: Coarsely chop these.
- Dark chocolate bar: You can use any kind you like.
How to Make Dark Chocolate Bark With Pistachios and Cranberries
This will be the easiest holiday treat you make this season! See recipe card above for printable instructions.
- Melt the chocolate: Microwave the chocolate in a microwave-safe liquid measuring cup; I use 15-second intervals, stirring after each, and it usually takes about a minute.
- Stir in the nuts and cranberries: Combine the pistachios and cranberries with the chocolate.
- Form the bark: Spread the chocolate mixture onto a sheet pan and freeze for 1 hour.
- Break into pieces: Break the chilled chocolate bark into pieces, then serve or store.
Yield: servings
Serving Size: 1 oz (roughly 3-1/2 x 3-1/2″)
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Place chocolate in a microwave-safe measuring cup; microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds.
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Add melted chocolate to nut mixture, stirring until just combined.
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Spread mixture evenly on a jelly-roll pan lined with parchment or foil; freeze 1 hour.
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Break into pieces.
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Bark should be kept in an airtight container in the fridge or a cool room. It will keep for up to 3 weeks.
Last Step:
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Serving: 1 oz (roughly 3-1/2 x 3-1/2″), 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! Spread the chocolate onto the pan and sprinkle chopped candy canes over the top.
- Cherry almond bark: Add dried tart cherries and roughly chopped almonds.
- Coconut pecan bark: Fold flaked unsweetened coconut and chopped pecans into the dark chocolate.
- Trail mix bark: Add your favorite trail mix to the chocolate.
- Ginger orange bark: After pouring the chocolate onto the pan and spreading it into an even layer, add crystallized ginger pieces and candied orange peel.
Proper Storage
Keep dark chocolate bark in an airtight container in the refrigerator or another cool, dry place for up to 3 weeks.
