Dark Chocolate Bark With Cranberries Pistachios Recipes
DARK CHOCOLATE BARK WITH CRANBERRIES & PISTACHIOS
An elegant treat that would be great for the holidays.
Provided by Deborah
Categories Desserts
Number Of Ingredients 3
Steps:
- Line a baking sheet with parchment or wax paper.
- In a glass bowl, heat two-thirds of the chocolate in a microwave oven at high power in 30-second bursts until just melted.
- Stir until smooth, then add the remaining chocolate and stir until melted.
- Scrape the mixture onto the prepared baking sheet and spread it into a 12-by-8-inch rectangle.
- Immediately sprinkle evenly with the nuts and dried cranberries.
- Refrigerate for 1 hour or until firm enough to cut.
- Cut the bark into pieces and transfer to a plate.
- Serve cold or at room temperature.
CRANBERRY AND PISTACHIO DARK CHOCOLATE BARK
Sharing with you, an easy, simple, and guilt free way to enjoy a little sweet treat after dinner! Sounds interesting! Isn't it? Dark chocolate with sweetness of dried cranberries, crunch of pistachio nuts, and little hint of salt, is my favorite way to serve some not-so-sweet and guilt-free sweet after meal (especially after dinner)! I love dark chocolate, first for taste and second for the anti-oxidants! plus, no added sugar, cranberries, pistachios and just hint of salt! What not to like? Also, I make these bark, a little thin than usual verity to keep less calories per serving (just thick enough to hold the good stuff and that is it!)Now, why am I sharing chocolate and cranberries treat at this time of year? Well.. well.... two reasons!First, do you really need a season or a reason to devour some chocolate with cranberries?? I don't think so :))Second, you know, we have a tradition in my home, when we share a good news, we always bring some sweets to eat. So, I thought, I will bring you some sweet chocolate bark and share the news of my recipe making to Go Gluten Free Magazine's Spring 2015 Edition!!I'm excited to see my recipe. Here is a peak for you!Go Gluten Free, is quarterly magazine which focuses on bringing ton of gluten free, healthy, scrumptious, and easy recipes to cook every season of the year. Gluten free diet is specially important for anyone with Celiac disease. Celiac disease is a challenging health issue which can be overwhelming for some at first place. When diagnosed with celiac disease, one's body cannot digest wheat gluten. An early detection and diet-regulation can help celiac patients get their life back on track. and a magazine dedicated to gluten free cooking, like Go Gluten Free, can really helpful in such case. It can help you stay away from gluten and still enjoy a healthy and no-boredom (same old food, same old food) lifestyle.When, Kari Windes, Editor (New American Homesteader, Go Gluten Free, YUM for Kids) approached me to publish my Creamy Tomato Soup recipe in their Go Gluten Free, Magazine! I was overjoyed! First, the excitement of a recipe making to a magazine is great achievement for a food blogger! Second, contributing to a magazine which focuses on making gluten free living easier and comfortable, is sure a reason to be proud!I'm really thankful to Kari for giving me this opportunity! Friends! Go and buy a copy of this magazine!! Try 112 gluten free recipes with tips, wisdom from experts, and ideas for easy gluten free entertaining!!Now... before I forget, let me sum up this easy Chocolate Sweet Treat for you:1. Lite and Sweet, this dark chocolate bark is packed with anti-oxidants from cranberries and chocolate.2. Perfect for gluten free sweet treat, just make sure to check the label of chocolate for gluten free.3. Stored in air-tight container, dark chocolate bark stay good in refrigerator for up-to month.4. Also great for gifting. Chocolate bark is a plain canvas, you can add any toppings you like and make it your own!So make some chocolate bark and enjoy a gluten free sweet-treat, straight from my kitchen to yours!Cheers!!Savita
Provided by Savita
Time 5m
Number Of Ingredients 4
Steps:
- If using chocolate log, chop it into small pieces (very important or chocolate will not melt evenly. Chips always melt great.) You can use double-boiler, I often melt chocolate in microwave in microwave safe container. First 20 seconds, then stir once and then 10 seconds again, 2 times with stirring in-between, or until chocolate has melted.
- Spray a sheet tray with cooking spray, then line a parchment paper hanging from two sides.
- Spread melted chocolate on the parchment paper and smooth the top with a off-set spatula or a small silicon spoon.
- Spread chopped dried cranberries, rough chopped pistachios on the top evenly, then sprinkle some salt. Leave in fridge to set for 30 minutes.
- After 30 minutes, chocolate bark will be fully set.
- Break the bark into small pieces using knife. Refrigerate in an air-tight container until ready to use!
PISTACHIO CRANBERRY BARK
I picked up this bark recipe at a Christmas sweets swap hosted by a woman in my Bible study group. My family, friends and I think it's just divine. Even my dad, who's not big on candy, loves it. -Susan Wacek, Pleasanton, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1 pound.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 215 calories, Fat 12g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.
DARK CHOCOLATE BARK WITH PISTACHIOS AND SEA SALT
Making this bark (simply a sheet of chocolate studded with toppings) couldn't be easier: You can mix up a batch in about 5 minutes before chilling in the fridge.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 6 to 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 185 g, Fat 16 g, Fiber 4 g, Protein 5 g, Sodium 74 g
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