![Southern Living Cranberry Pistachio Bark](https://cdn.statically.io/img/www.southernliving.com/thmb/PQmFcSvjBJ4XcwCh7ns5Lacp3Kc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/27612_POC_CandyC_288-1-e3a74d09920d46cc979c98e99e8e3822.jpg)
Victor Protasio; Food Stylist: Rishon Hanners; Prop Stylist: Christina Daley
Holiday bark is an easy festive snack or edible gift to keep on hand all season long. While peppermint bark is always a staple, there are so many other equally festive flavors you can whip up in flash, including this Cranberry-Pistachio Bark.
The combination of sweet-tart dried cranberries and dark chocolate never gets old, and when paired with pistachios, you get that festive color you want from a holiday chocolate bark. This bark can be made several days ahead of time for a party (if you can hold back from munching on it!). It could also be used as a fun garnish on a cranberry holiday cocktail.
Although any chocolate will work in this recipe, swing for a high-quality variety if you can, since it’s the star ingredient in this confection.
Ingredients
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2 cups 60%-70% cacao dark chocolate chips (about 12 oz.)
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1/4 cup chopped pistachios
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1/2 cup sweetened dried cranberries
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1/4 cup lightly salted toasted coconut chips (such as Dang)
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Flaky sea salt (optional)
Directions
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Line a baking sheet with parchment paper; set aside.
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Fill a medium saucepan with water to a depth of 1 to 2 inches. Bring to a simmer over medium. Carefully place a slightly smaller heatproof bowl on top of saucepan (the bowl should nestle comfortably in pan without touching water). Place chocolate in bowl; cook, stirring often, until melted, 4 to 5 minutes. Remove bowl from heat. (Alternatively, microwave chocolate in a microwavable bowl on HIGH for 1 minute. Stir, then continue microwaving in 30-second intervals, stirring after each interval, until fully melted, about 1 minute, 30 seconds.)
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Pour melted chocolate onto prepared baking sheet. Using an offset spatula, spread chocolate into a roughly 1/8-inch-thick rectangle (about 10 x 13 inches).
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Sprinkle chocolate evenly with pistachios, cranberries, and coconut; if desired, sprinkle with flaky sea salt.
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Chill bark, uncovered, in refrigerator until set, about 1 hour. Break into pieces. Store bark in an airtight container in refrigerator up to 1 week.