Cranberry Pistachio Bark is a festive and easy holiday treat that takes just 5 minutes of hands-on time. This simple chocolate bark combines rich chocolate with tart dried cranberries and crunchy pistachios for a beautiful treat that looks impressive but couldn’t be easier to make.
Cranberry Pistachio Bark
What makes this recipe so perfect for the holidays is how versatile it is. You can break it into big chunks for holiday dessert platters, package it up in cellophane bags for gifts, or keep a batch in your freezer for when guests drop by. The red and green colors make it naturally festive without any extra decorating.
Ingredients & Equipment
- Chocolate almond bark
- Pistachios
- Dried cranberries
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Sheet pan
- Parchment paper
- Measuring cup
- Microwave safe bowl
Step By Step Directions
This recipe makes 15-20 pieces depending on how big you break them. It takes 5 minutes of prep time.
Step 1. Line a baking sheet with parchment paper.
Step 2. Chop the chocolate into smaller pieces and add to a microwave safe bowl. Heat in 30 second intervals until melted.
Step 3. Pour the chocolate over the parchment and spread into an even layer about 1/4 inch thick.
Step 4. Sprinkle dried cranberries and pistachios over the top.
Step 5. Freeze for 10 minutes to set.
Step 6. Break into pieces.
Variations
- Use white chocolate instead of dark or milk chocolate for a sweeter version
- Add a drizzle of melted white chocolate over the top for extra visual appeal
- Mix in dried cherries along with or instead of the cranberries
- Try chopped almonds or pecans if you don’t have pistachios
- Add a sprinkle of sea salt over the top before freezing for salted chocolate bark
- Use orange-flavored chocolate for a festive cranberry orange version
- Mix in mini marshmallows or coconut flakes for added texture
Leftovers & Storage
Store Cranberry Pistachio Bark in an airtight container at room temperature for up to two weeks, or in the refrigerator for up to a month. You can also keep it in the freezer for up to three months. Just layer pieces between parchment paper to prevent sticking.
Tips & Tricks
- Chop the chocolate into even pieces so it melts uniformly in the microwave
- Stir the chocolate well between microwave intervals to prevent hot spots and burning
- Spread the chocolate to about 1/4 inch thickness so it’s not too thick or too thin
- Press the cranberries and pistachios gently into the chocolate so they stick better
- Let the bark set in the freezer for the quickest results, or use the fridge if you have more time
- Break the bark into irregular pieces for a rustic, homemade look that’s perfect for gifting
Recipe FAQs
What kind of chocolate should I use? You can use any chocolate you like – dark, milk, or semi-sweet all work great. A 12 oz chocolate bar or baking block works best, but you can also use chocolate chips if that’s what you have.
Can I add other mix-ins? Absolutely! This recipe is very flexible. Try adding coconut flakes, other nuts, different dried fruits, or even crushed candy canes for peppermint bark.
Why did my chocolate seize up in the microwave? Chocolate can seize if it gets too hot or if any water gets in. Use 30-second intervals and stir well between each one. Make sure your bowl and spatula are completely dry.
How do I get clean breaks in my bark? Don’t worry about perfect pieces – the rustic, broken look is part of the charm! If you want cleaner edges, you can score lines in the chocolate with a knife before it sets, then break along those lines.
Can I make this ahead for Christmas? Yes! This bark keeps beautifully and actually gets better after a day or two as the flavors meld. Make it up to two weeks ahead and store at room temperature, or up to three months ahead in the freezer.
Do I have to use the freezer to set it? No, the freezer just speeds things up. You can refrigerate it for 30 minutes instead, or let it set at room temperature for about an hour if your kitchen isn’t too warm.
More Bark Recipes
- Oreo Cookie Bark
- Reindeer Chocolate Bark
- Turtle Candy Bark
- Chocolate Hazelnut Bark
- Chocolate Candy Bark (can use different colored candy for different holidays)
- Pecan Pie Bark
- Ritz Cracker Candy
- Little Debbie Christmas Tree Cracker Candy
- Christmas Crack (Saltine Toffee)
- Graham Cracker Toffee
Ingredients
- 12 oz chocolate block
- ¼ cup pistachios slightly chopped
- ¼ cup dried cranberries
Instructions
- Line a baking sheet with parchment paper.
- Chop the chocolate into smaller pieces and add to a microwave safe bowl. Heat in 30 second intervals until melted.
- Pour the chocolate over the parchment and spread into an even layer about ¼ inch thick.
- Sprinkle dried cranberries and pistachios over the top.
- Freeze for 10 minutes to set.
- Break into pieces.
Notes
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