Black N White Pistachio Bark Recipes

3-INGREDIENT SALTED PISTACHIO CHOCOLATE BARK RECIPE

Steps:

• Place a sheet of parchment paper on a baking sheet. Spray with cooking spray, set aside.
• Add Ghriardelli chips to a medium glass bowl.
• Fill a medium saucepan with 3 inches of water, bring to a boil. Place glass bowl filled with chocolate on top of the saucepan with boiling water. (essentially you are creating a double boiler)
• Continue to stir chocolate chips with a spatula as they melt. You are looking for it to be smooth and pour-able.
• Pour melted chocolate onto grease baking sheet, spread the chocolate onto baking sheet so it's about 1/4″ thick.
• Sprinkle with course sea salt and pistachio.
• Place baking sheet in refrigerator for 1 hour.
• Break up into uneven pieces and serve.

WHITE CHOCOLATE BARK WITH PISTACHIOS AND DRIED CRANBERRIES

Steps:

• Line a rimmed baking sheet with parchment.
• Put 9 ounces of the chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until just melted. Stir in the remaining 3 ounces chocolate and let stand 3 minutes. Stir until completely smooth. If there are still some lumps, microwave in 15-second intervals, stirring well after each, to melt any remaining chocolate, but take care not to heat more than necessary.
• Pour the chocolate onto the parchment and gently spread to a thickness of 1/4 inch. Sprinkle the pistachios and cranberries on top, pressing very lightly so they adhere. Sprinkle with the flaky salt.
• Refrigerate until set, about 20 minutes. Break into pieces and keep refrigerated until ready to serve.

PISTACHIO CRANBERRY BARK

Steps:

• In a microwave-safe bowl, microwave chocolate chips until melted; stir until smooth. Stir in 3/4 cup pistachios and half of the cranberries; spread onto a waxed paper-lined baking sheet. Drizzle with melted candy coating. Cut through layers with a knife to swirl., Sprinkle with the remaining pistachios and cranberries. Refrigerate until firm., Cut or break into pieces. Store in an airtight container in the refrigerator.

SALTED ALMOND AND PISTACHIO BARK

Steps:

• 1. Line a baking sheet with parchment paper.
• 2. Place the chocolate in a microwave-safe bowl and melt it in a microwave in 10-second intervals, stirring often, until smooth. Add 1/2 the cup of the almonds, 1/2 the cup of the pistachios, and the vanilla and stir well to coat the nuts.
• 3. Use a rubber spatula to spread the mixture evenly on the prepared baking sheet. Sprinkle the salt and the remaining 3/4 cup almonds and 3/4 cup pistachios over the top.
• 4. Cover and refrigerate until the chocolate is set, 2 to 4 hours.
• 5. Break the bark into pieces and store in an airtight container with parchment or wax paper between the pieces. The bark can be stored for about 1 week.

DARK CHOCOLATE BARK WITH PISTACHIOS AND SEA SALT

Steps:

• Lightly coat an 8-inch pan with cooking spray. Line with parchment paper, leaving a small overhang. Pour in chocolate and smooth with a spatula into an even layer.
• Sprinkle with pistachios and sea salt. Chill in fridge until completely set, about 30 minutes. Peel off parchment, and break into pieces.