Cranberry-Pistachio Bark

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A colorful take on classic bark candy.

By
Alana Al-Hatlani
Alana Al-Hatlani
Alana Al-Hatlani
Alana Al-Hatlani is an Assistant Food Editor at Southern Living.
Southern Living's editorial guidelines
Published on December 15, 2023
Recipe tested by
Southern Living Test Kitchen
Southern Living Test Kitchen
Recipe tested by Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Southern Living Cranberry Pistachio Bark
Photo:

Victor Protasio; Food Stylist: Rishon Hanners; Prop Stylist: Christina Daley
Active Time:
15 mins
Total Time:
1 hr 15 mins
Servings:
10

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

  • 2 cups 60%-70% cacao dark chocolate chips (about 12 oz.)

  • 1/4 cup chopped pistachios

  • 1/2 cup sweetened dried cranberries

  • 1/4 cup lightly salted toasted coconut chips (such as Dang)

  • Flaky sea salt (optional)

Directions

  1. Line a baking sheet with parchment paper; set aside.

  2. 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.)

  3. 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).

  4. Sprinkle chocolate evenly with pistachios, cranberries, and coconut; if desired, sprinkle with flaky sea salt.

  5. 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.

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