Black N White Pistachio Bark Recipes

CHERRY PISTACHIO BARK

Steps:

• Line a 15x10x1-in. pan with foil; set aside. In a microwave-safe bowl, melt chips and candy coating; stir until smooth. Stir in the cherries and pistachios. Spread into prepared pan. Refrigerate for 20 minutes. , Using a sharp knife, score surface of candy, making diamond shapes about 1/8 in. deep. Refrigerate 40 minutes longer or until set. , Cut along scored lines into diamonds. 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.

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.

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.

CHERRY-PISTACHIO BARK

Steps:

• In a small glass bowl, microwave cherries with water on high for 2 minutes; drain, and set aside.
• In a separate microwave-safe bowl, microwave chocolate chips and candy coating together until melted and smooth, stirring occasionally. Stir in cherries and chopped pistachios, and spread into a wax paper-lined 15x10 inch pan. Chill for 1 hour, or until firm.
• Cut into 1 inch squares, and enjoy. Store unused portion in an air-tight container.

BLACK 'N' WHITE PISTACHIO BARK

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.