Chocolate Bark with Pistachios and Sea Salt is easy to make, delicious to eat and it makes a nice holiday gift, packaged in a colorful tin.
Hanukkah starts in a day. Christmas will be here in six. That’s sooner than I expected, yet again! Of course I’m behind in my decorating and goodie-making responsibilities. Gifts, for the most part, have been taken care of, but there are always a few people who get forgotten (no offense) until crunch time.
If you’re in my same boat, my suggestion is to get to the store pronto (it’s only going to get worse), pick up a few festive tins, some colored plastic wrap or waxed paper, and the rest of the ingredients to make this super-simple chocolate bark.
I needed a quick treat to take to a party recently and decided to make this bark. It worked out really well, but if I had more time to think about it, I would have (and will for the coming festivities) added a different combination of ingredients. The possibilities are endless! Check out some options below and you’ll get the idea! I recommend using about 1/2 a cup of the fruit or marshmallows if you choose.
- Orange oil
- Peppermint oil
- Grated orange zest
- Crushed peppermint candy to the top instead of sea salt
- Mini marshmallows
- Toasted cocoanut flakes
- Dried fruit like cranberries, cherries or blueberries
- Nuts like almonds, pecans, cashews, pine nuts or peanuts
- Use white chocolate, or half white and half semisweet chocolate
Simple, quick and delicious! This is a gluten-free treat, too. Wishing you a happy holiday season!
Recipe for Chocolate Bark with Pistachios and Sea Salt:
Makes about 2 dozen pieces
Chocolate Bark with Pistachios and Sea Salt
- 1, 10-ounce bag of bittersweet chocolate chips (not a product endorsement, but I used Ghirardelli 60% Cacao Bittersweet Chocolate Chips because I like them – and they’re gluten-free)
- 1/2 cup of shelled pistachios, coarsely chopped
- Sea salt for sprinkling on top
- Add parchment paper (or aluminum foil) to the bottom and sides of a 9x13-inch pan. Make sure some of the paper hangs over the edges of the pan and set it aside.
- Melt the chocolate chips in the microwave in 10-15 seconds-increments, stirring after each round, until melted.
- If you’re using dried fruit, add it at this point and stir it to mix it well throughout the chocolate. (You can also mix some of the nuts throughout the chocolate and reserve the rest to sprinkle over the top.)
- Pour the chocolate mixture into the 9x13-inch pan so it’s about 1/4-inch thick. Spread it evenly across the pan with a spatula. Sprinkle the pistachios over the top, along with the sea salt.
- Refrigerate for about an hour, or until the chocolate hardens. Once it’s hard, remove the chocolate from the refrigerator, and gently lift it from the pan using the edges of the parchment paper.
- Break the chocolate into pieces. Store it in a tightly sealed container. You can keep it in the refrigerator for about a month (if it lasts that long), or out of the refrigerator for a few weeks.