Tart Cherry Pistachio Chocolate Bark
Tart Cherry Pistachio Chocolate Bark. A dark chocolate base with swirls of white chocolate, salty pistachio nuts and dried sour cherries. This Tart Cherry Pistachio Chocolate Bark has all the flavors! Salty, sweet and sour rolled into one delicious Christmas Candy!
What’s the difference between Candy Coating and Real Chocolate?
What I like to use
How to make Tart Cherry Pistachio Chocolate Bark
- Place semisweet chocolate in a microwave safe 8 cup measuring cup or large bowl.
- Place vanilla flavor candy coating in a microwave safe 2 cup measuring cup or medium bowl.
- Heat semisweet chocolate in microwave, covered with wax paper, on high 2 to 3 minutes or until almost melted, stirring once.
- Remove from microwave and stir until smooth.
- Heat vanilla flavor candy coating in microwave covered with wax paper, on high 1 to 2 minutes or until almost melted, stirring once.
- Remove from microwave, and stir until smooth.
- Stir 1 cup pistachios and 1 cup cherries into semisweet chocolate.
- On large baking sheet, spread chocolate mixture to about 1/4 inch thickness.
- Spoon dollops of the vanilla flavor candy coating onto semisweet chocolate mixture.
- With tip of knife, swirl chocolate together for marbled look.
- Sprinkle with remaining pistachios and cherries.
Creative ways to package your Tart Cherry Pistachio Chocolate Bark and Holiday party favors
How to store Tart Cherry Pistachio Chocolate Bark ahead.
- Prepare as directed
- Layer bark between sheets of wax paper in an airtight container
- Store in the refrigerator up to 2 weeks
- Label a freeze up to 3 months
- Serve at room temperature
MORE HOLIDAY CANDY RECIPES
- PUMPKIN SPICE ALMOND ROCA
- MOVIE NIGHT CANDY COATED LICORICE WITH POPCORN
- PINEAPPLE UPSIDE DOWN CAKE FUDGE
- DARK CHOCOLATE TRUFFLES
- HOMEMADE FLUFFY PEPPERMINT MARSHMALLOWS
- HOMEMADE PAYDAY BARS
- WHITE CHOCOLATE PECAN PIE CANDY
- WINTER ICICLE PRETZELS
Tart Cherry Pistachio Chocolate Bark
Yield:
Makes About 2½ pounds
This easy to make candy has all the flavors! Salty, sweet and sour.
Ingredients
- 1 pound semisweet chocolate, coarsely chopped
- 8 ounces vanilla flavor candy coating, coarsely chopped
- 12 ounces pistachio nuts, toasted and salted
- 8 ounces dried tart cherries
Instructions
- Place semisweet chocolate in a microwave safe 8 cup measuring cup or large bowl.
- Place vanilla flavor candy coating in a microwave safe 2 cup measuring cup or medium bowl.
- Heat semisweet chocolate in microwave, covered with wax paper, on high 2 to 3 minutes or until almost melted, stirring once.
- Remove from microwave and stir until smooth.
- Heat vanilla flavor candy coating in microwave covered with wax paper, on high 1 to 2 minutes or until almost melted, stirring once.
- Remove from microwave, and stir until smooth.
- Stir 1 cup pistachios and 1 cup cherries into semisweet chocolate.
- On large baking sheet, spread chocolate mixture to about 1/4 inch thickness.
- Spoon dollops of the vanilla flavor candy coating onto semisweet chocolate mixture.
- With tip of knife, swirl chocolate together for marbled look.
- Sprinkle with remaining pistachios and cherries.
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This recipe looks amazing!
I love that there’s no shortage of toppings!
I love recipes like this, quick, easy and delicious. I will be pinning this for later use!
Thank you for sharing your wonderful recipe with Foodie Friends Friday. I look forward to seeing what you bring next week.
The the contrast between the salty pistachios and the tart cherry. Thanks for sharing this bark on foodie friday.
Hi! I am a host of Foodie Friends Friday and a contributor to our e- magazine the Daily Dish (http://www.foodiefriendsfridaydailydish.com/). I was wondering if I could use this recipe and picture in an article I am planning to write about making candy for Christmas. I would link back the recipe to you. Thank you Marlys (my email address is thisandthatblog@yahoo.com)
Hi Marlys,
That sounds GREAT as long as you don’t post the recipe just a link to it. 🙂
Thanks I will just use a picture and the link… and maybe a few words to entice our reader.
Hi Sheryl, Just to let you know my post will be in the Daily Dish on Saturday December 15th. I will be posting a promo picture on my facebook on Friday and will be tagging you if you would like to share it. Thanks again for letting me use your picture and link to your recipe. Marlys
I’m not a huge fan of bark (not being a huge fan of chocolate) but I just have to tell you that yours is the most gorgeous bark I’ve ever seen, and it just might convince me to try it!! It’s just plain beautiful!! Congrats on the Foodie Friday Feature, and applause!
~April @Dimples and Delights