Wheatless Wednesday: Chocolate Bark with Pistachios and Sea Salt
By: Leah Rodrigues
Published: November 28, 2012

Chocolate bark with pistachios from Grab a Plate and sea salt is an edible gluten-free gift.  This recipe is so quick and easy that you'll want to make it for all your friends and family this holiday season.  Chocolate bark can be as simple or as complicated as you like.  You may start off with just pistachios and sea salt but eventually swirling in some white chocolate and cranberries, the flavor combinations are endless.
Chocolate Bark with Pistachios and Sea Salt
Ingredients:



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
 
Directions:
 








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.

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.