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12 Days of Christmas Cookies
Salted Chocolate Cherry Pistachio Pecan Bark is a mouthful of sweet, salty, crunchy, chewy, tart. This Holiday Bark has it ALL!
Bark is another one of those unfortunately named desserts. Am I supposed to be thinking about tree bark? Who came up with that? #redo
No matter what you call it, this bark is one of those great gifts for home cooks! It is also a perfect addition to a holiday dessert table along with my Snowball Cookies or as a healthier sweet holiday snack.
Salty roasted pistachios, crunchy toasted pecans, tart cherries, sweet raisins, smooth creamy dark chocolate and crunchy flakes of fleur de sel. Can’t get enough!
Flakes of Fleur de Sel really take this bark way past addicting!
I thought about giving it away. I really did. But I just couldn’t part with it.
Chocolate with sea salt is my weakness.
And quality salt and chocolate will not go unnoticed here. These are the types of recipes that cry out for the large, irregularly shaped pyramids of fleur de sel and decadent, silky dark chocolate. Splurge. It’s so worth it!
Instead of the lengthy process of tempering chocolate by hand, because ain’t nobody got time for that during the holidays, I do it in the microwave. So much easier and unspeakably fast!
Despite the fact that this bark would be a delightfully easy and delicious gift, my husband and I gave none of it away. We enjoyed each and every last chocolaty, salty, sweet, nutty bite. And you will too! #noregrets
This Salted Chocolate Cherry Pistachio Pecan Holiday Bark is the second day of my 12 Days of Christmas Cookies. You won’t want to miss yesterday’s Cherry Pecan Cookies!
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Salted Chocolate Cherry Pistachio Pecan Bark
Ingredients
- 1 pound dark chocolate at least 65%, finely chopped
- ¼ cup salted roasted pistachios
- 2 tablespoons toasted unsalted pecans*, roughly chopped
- ¼ cup golden raisins
- 2 tablespoons dried tart cherries
- several pinches Maldon Fleur de Sel
Instructions
- Line a rimmed baking sheet with parchment paper. I like to secure it with binder clips so that it won’t slide around.
- In a medium heat proof bowl place about ¼ of the chopped chocolate. Melt on high in 20 second intervals until mostly melted. Watch it like a hawk.
- Stir another ¼ of the chopped chocolate into the melted chocolate and microwave until almost melted again. Repeat until all the chocolate has been added and the chocolate is smooth and lump free!
- Pour the hot chocolate onto the parchment lined baking sheet and spread out to about a ¼ inch thick with an offset spatula. Immediately sprinkle your toppings over the surface, trying to get a little something of everything all over! I sprinkle on the fleur de sel last so that the chocolate has cooled a little bit and it won’t all immediately melt!
- Refrigerate for at least an hour until set. Cut or break apart. You can place them in small cello bags and tie them with ribbons for gifts or you can keep them all for yourself! No judgement from me! I store mine in the refrigerator but you don’t have to.
I wouldn’t have been able to share either! Love pistachios. They are a must at Christmas time!
Agreed! I have been trying to resist making more!!
Lindsey! I swear we are related somehow. I literally just made a similar bark earlier this week…and you may or may not see some pictures of it soon. #DontJudge #YoursIsBetter I love the flaked sea salt in your version…nice touch! If you have any leftovers, you know where to send ’em. 😉
Haha! I have no doubt! Unfortunately I ate all of it before anyone got some! So hard to share salted dark chocolate! I can’t wait to see yours!!
Love the sea salt and all the other goodies you packed into this bark! I would have a hard time giving it away too! It looks gorgeous!!
Thanks, Kelly! It makes me feel almost healthy when compared to my other cookies! 🙂