Pistachio, Cherry and Dark Chocolate Bark

Here’s a favorite recipe that is quick, simple but very elegant!

Parchment paper
12 ounces dark baking chocolate
2 Tablespoons butter
1/4 cup roughly chopped dried cherries
1/4 cup roughly chopped shelled pistachios

Line small cookie sheet with parchment paper.
Melt the chocolate and butter over a double boiler or in a small bowl in the microwave, stirring often.
Mix together the dried cherries and pistachios and spread thinly on the parchment paper.
Pour the melted chocolate over the cherries and pistachios and spread evenly to remove air and distribute the chocolate.
Refrigerate until firm, at least 30 minutes. Roughly break apart and serve.
Store in an air-tight container in the refrigerator.

Jeanette Pasek
Falcon Heights


‘Oh, so festive and yummy’

Always on the hunt for new recipes, Jeanette Pasek of Falcon Heights had a feeling Pistachio, Cherry and Dark Chocolate Bark would be “a keeper” the first time she laid eyes on the recipe.

An adventuresome cook, she’s always trying out new recipes. She made the bark at Christmastime last year, put several pieces in cellophane bags and gave it away as gifts. “As far as I know, everyone liked it,” she says with a smile.

With just the right combination of rich chocolate, salty nuts and tangy cherries, it was a winner with our taste-testers, who awarded it the second-place prize.

“It’s pretty to look at, and it’s a pretty simple recipe,” Jeanette says. “You spread it out in the pan, and it makes one big sheet. You let it cool and harden, and then break it up.”

She adds, “Whenever you don’t have to bake something in the oven, you know the recipes are a lot easier to do.” And in the case of Pistachio, Cherry and Dark Chocolate Bark, the finished candy is oh-so-quick, festive and yummy.

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