Pistachio Bark Recipes

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.

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.

Steps:

• Line a baking sheet with foil; set aside. In a small microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in 1/4 cup pistachios and cranberries. Spread in a thin layer on prepared baking sheet. , In a microwave, melt vanilla chips; stir until smooth. Drop by teaspoonfuls over chocolate layer. Cut through with a knife to swirl. Sprinkle with the remaining pistachios. Chill until firm. Break into pieces.

Steps:

• Melt chocolate in the top of a double boiler.
• I have melted in the microwave with excellant results by keeping a close eye on it.
• Let cool to room temperature.
• Roast pistachios at 350F for 5-7 minutes. Set aside to cool.
• Stir cranberries and pistachios into melted chocolate.
• Pour onto foil-lined 10x15" edged cookie sheet.
• Refrigerate for atleast 1 hour, then break into pieces.

Steps:

• Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
• Chop the white chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces.
• Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
• Press the pistachios, cranberries and candied orange peel into the chocolate, arranging them so each bite has a mix of flavors and textures. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.

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.

Steps:

• Heat 2/3 of the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, until chocolate is nearly melted but some chunks remain, 1 to 2 minutes. Remove from microwave and stir until completely smooth. Add the remaining 1/3 of dark chocolate. Stir well until all the chocolate has melted.
• Lay out a large sheet of parchment paper on a flat work surface. Pour melted chocolate onto parchment and spread into a thin, even layer using a spatula. Scatter pink peppercorns, pistachios, and currants quickly over chocolate before it sets.
• Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.

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.

Steps:

• Line a 15x10x1 inch baking sheet with foil and set aside.
• In a microwave safe bowl melt chips and candy melts on medium high heat for 1 minute then stir.
• Continue to melt at 30 second intervals stirring each time until all candy is melted.
• Stir in cranberries and pistachios, mixing well.
• Spread on prepared pan and let sit until firm about 2 hours.
• When firm remove foil and break into pieces.
• Alternatively, refrigerate for 20 minutes and using a sharp knife score surface of candy making diamond shapes about 1/8 inch deep.
• Refrigerate 40 minutes longer or until set.
• Cut along scored lines into diamonds.
• Store in airtight container in cool location.