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.


Colleen's picture

These sound amazing - I love chocolate and sea salt so will be using sea salt and no marshmallows. Will let you know how it goes.

Patricia Conte's picture

Highly recommended! So easy, too! I'm going to try some dried fruit next, I think! Happy holidays!

Joybee 's picture

Great recipe. I never knew chocolate bark was so simple to make. I think this will be one of my holiday gifts. I think I'll try it with some instant coffee and mac nuts, maybe dark chocolate... Yum

Patricia Conte's picture

Yes! Super simple and yummy. I think it makes the perfect holiday gift. Hope you enjoy it!


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.
Don't limit yourself - the possibilities are endless in making this tasty treat. You can stick to this recipe or try to add the following in your favorite combinations:
I recommend using about 1/2 a cup of the fruit or marshmallows if you choose to add them.

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

Other Names:

Chocolate Bark


2 Dozen


Monday, December 19, 2011 - 6:03pm


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