Michigan Cherry Pistachio Bark Recipes

PISTACHIO AND TART CHERRY CHOCOLATE BARK

Steps:

• Place semisweet chocolate in microwave-safe 8-cup measuring cup or large bowl.
• Place white chocolate in microwave-safe 2-cup measuring cup or medium bowl.
• Heat semisweet chocolate in microwave, covered with waxed paper, on High 2 to 3 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth.
• Heat white chocolate in microwave, covered with waxed 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 cookie sheet, spread chocolate mixture to about 1/4-inch thickness.
• Spoon dollops of white chocolate onto semisweet-chocolate mixture.
• With tip of knife, swirl chocolates together for marbled look.
• Sprinkle with remaining pistachios and cherries.
• Refrigerate bark 1 hour or until firm.
• Break bark into pieces.
• Store in tightly sealed container in refrigerator up to 1 month.
• Pack in decorative boxes lined with waxed tissue paper or colored cellophane for gift giving.

CHERRY PISTACHIO BARK

Steps:

• Line 15x10-inch pan with sides with waxed paper. In small microwavable bowl, microwave cherries and water uncovered on High 2 minutes; drain.
• In 2-quart heavy saucepan, heat baking chips and candy coating over low heat, stirring frequently, until melted. Remove from heat; stir in cherries and nuts. Spread in pan.
• Refrigerate 1 hour or until firm. Cut with 3-inch tree-shaped cookie cutter (or desired shape). Store tightly covered at room temperature.

MICHIGAN CHERRY & PISTACHIO BARK

Steps:

• 1. Place semisweet chocolate & dark chips in microwave safe 8c. measuring cup or large bowl. In a microwave safe 2c. measuring cup or medium bowl. Heat semisweet chocolate,covered with wax paper on High 3 minutes or until almost melted,stir once. Remove and stir till smooth. Heat white chocolate on High 2 minutes stir once. Remove and stir until smooth.
• 2. Pulse nuts in food processor to chop. Add to Semisweet chocolate with the cherries. On a sprayed cookie sheet spread chocolate mixture to 1/4" thickness. Spoon dollops of white chocolate on and with a knife swirl to marble the chocolates. Sprinkle with remaining pistachios and cherries. (I chop the pistachios in processor to top the bark too)
• 3. Refrigerate bark 1 hour. Break bark into pieces. Store in airtight container in fridge up to a month. Pack in decorative plastic wrap or in decorative boxed with colored wax paper for gift giving.